Erachi Pidi (Rice Dumplings Cooked in Spicy Meat Gravy)

Unlike previous years, this year I was very sure about what to post as Easter Special. For a change, I planned things in advance ;)

Savoury version of Pidi (Rice dumplings) was something new to me. We make a sweet version of it called as Unda Payasam as evening snack. The very first time I had savoury/spicy pidi was in Bombay, at one of our family friend’s house. But there the pidi was served on the side with chicken curry. The second time I had the savoury version was a few months ago, when my friend Sheena made it. The dish was loaded with flavour. This is a Malabar / Calicut version of Pidi. I guess the core part of the masala, ie the roasted coconut gravy remains the same in all the versions. Sheena was kind enough to come home and cook this dish, so that I can take the step by step pictures and share it with you. Thanks a ton dear :)

This is a one pot dish like biriyani. You can have it for breakfast, lunch or dinner. Suit yourselves ;) It’s kind of a lengthy procedure when you look at the recipe as a whole. So do one thing, break it into different parts and I’m sure you’ll breeze through it. Though I’ve given the beef version, you can make it with chicken, mutton or even prawns. Anyways, my fav is the beef one!

I’m posting this recipe in advance, so that you can plan things accordingly. I very strongly recommend you to try this one, trust me, you are in for a treat my friend.

Wish you and your loved ones a Happy Easter! May the Lord Bless you abundantly! Have a great time with your loved ones :)

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  • Looks really tempting! We in Kannur n Tellicherry make the pidis a bit different by soaking raw rice n ponni ari. Also both the jeeras are added along wih the coconut. The way my mom makes is a bit quicker n ofcourse the most tastiest. .we add chicken curry to the pidies n simmer in low flame till they are succulent with the rich flavour !!

    Lovely pics n ur recipes are simply woww! ! :)

  • Looks really tempting! We in Kannur n Tellicherry make the pidis a bit different by soaking raw rice n ponni ari. Also both the jeeras are added along wih the coconut. The way my mom makes is a bit quicker n ofcourse the most tastiest. .we add chicken curry to the pidies n simmer in low flame till they are succulent with the rich flavour !!

    Lovely pics n ur recipes are simply woww! ! :)

  • Looks really tempting! We in Kannur n Tellicherry make the pidis a bit different by soaking raw rice n ponni ari. Also both the jeeras are added along wih the coconut. The way my mom makes is a bit quicker n ofcourse the most tastiest. .we add chicken curry to the pidies n simmer in low flame till they are succulent with the rich flavour !!

    Lovely pics n ur recipes are simply woww! ! :)

  • Maria, thanks for sharing this recipe. The rice flour you take should be roasted one? once i tried making this and the pidi become so sticky and rubbery. should i use any particular rice for this?

  • Maria, thanks for sharing this recipe. The rice flour you take should be roasted one? once i tried making this and the pidi become so sticky and rubbery. should i use any particular rice for this?

  • Maria, thanks for sharing this recipe. The rice flour you take should be roasted one? once i tried making this and the pidi become so sticky and rubbery. should i use any particular rice for this?

    • Hi Deepthi,

      I use the store bought palapam/idiyappam podi for making this. It comes roasted. I think the pidi becomes sticky and rubbery, when the water qty is high.
      Hope this comes out well. All the best!

      Cheers
      Maria

    • Hi Deepthi,

      I use the store bought palapam/idiyappam podi for making this. It comes roasted. I think the pidi becomes sticky and rubbery, when the water qty is high.
      Hope this comes out well. All the best!

      Cheers
      Maria

  • Hi Maria
    We prepare a similar dish with shell fish. And it is a delicacy at my place. When there is a shortage of shell fish, chicken is the alternative.
    Melisha

  • Hi maria,

    This dish looks yummy..had something similar to this from my friends house for easter..think her mom bolied the pidis instead of steaming and the chicken curry was served along with d pidis.

    Can i try with the store made pathiri podi?i also have double horse palappam mix…which one wud be better?

  • Hi maria,

    This dish looks yummy..had something similar to this from my friends house for easter..think her mom bolied the pidis instead of steaming and the chicken curry was served along with d pidis.

    Can i try with the store made pathiri podi?i also have double horse palappam mix…which one wud be better?

    • Thank you! It’s a traditional Kerala dish. It’s made in different style in different parts of Kerala. Sometimes the meat is served on the side and sometimes the pidi is cooked along with the meat.

      Btw, are you the same Chowder Singh who was featured in India Today, August 19th edition?

      If so, I enjoyed reading your post about street food.

      Cheers
      Maria

        • Nice to meet you here :) Yeah, as far as I know, it’s more common among Christians in Central Kerala and Muslims in North Kerala.

          So I guess you are familiar with Kerala food?

  • HI Maria !!!!
    I have been a regular follower since quite a bit long… but first time writing to you :-) This pidi I am going to make this weekend for a newly wedded couple. I am planning a few more dishes too including your plum cake(my hubby being a big fan of plum cakes), daal makhni and jeera rice.
    Can I make the pidis one day ahead and refrigerate?? I am planning to make it with chicken.
    Wishing you all the best in your life… God bless you and your lovely family :-)

    • Hi Tina,

      Thanks a lot for being a regular follower of MM :)

      I guess you can make it ahead, but next day when you use it, just make sure to steam it on stove top for a few mins and then continue with the recipe.

      Hope you have a great time with your guests :)

      Cheers
      Maria

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