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Pidi is a very famous traditional dish from Kerala. Syrian Christians or Nasranis as they are known, often make this dish accompanied with a coconut based spicy chicken curry.
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-1.5 cups roasted rice flour -1 cup grated coconut -1/4 tsp cumin seeds -Salt to taste -Water (as required) -1 tsp ghee (optional) For Tempering: -coconut oil -mustard seeds -curry leaves -chopped shallots (optional)
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Combine roasted rice flour, grated coconut, cumin seeds, and salt in a grinder. Add a little water to make a smooth paste.
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Transfer the paste to a pan and add about ¾ cup of water. Cook on low heat, stirring continuously, until the mixture thickens. Let it cool slightly.
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Add ghee (optional) and knead into a soft dough. Pinch off lemon-sized balls and roll them between your palms.
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Bring a large pot of water to a boil. Gently drop the pidi balls into the boiling water. Cook for 5-7 minutes, or until they float to the surface.
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In a separate pan, heat coconut oil. Add mustard seeds, curry leaves, and chopped shallots. When the mustard seeds splutter, pour the tempering over the cooked pidi.
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Enjoy your Kerala-style pidi hot with your favorite curry! (Enjoyed best with coconut based chicken gravy)
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When will you try making this simple pidi at home?
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