Our tongue will never forget the yummy tastes
that we had in our childhood right? I had a fine degree of nostalgic feeling
while preparing pidi. It was a month ago when I immensely felt to make nadan
ari pidi. My hunt for the recipe went to my mom, whose is a great cook in nadan
food items. She is a person who likes to do everything from the scratch. So my
mom asked me to buy chemba pachari and grind it well in a mill. All those
things were done by Anish and my part...the preparation!
The dish is having intense taste of coconut
milk and really delicious. You can even make a twist in the recipe by adding
sugar and can be served as a sweet dish. Rice dumplings are boiled in coconut
2 Cups of Chemba raw rice flour(ground Chemba pachari)
2 tablespoon of Cumin seeds (Jeerakom)
Salt to taste
1 Cup of Desiccated coconut
Coconut milk from two medium sized coconuts
(divided into loose, moderate and thick consistency)
Water to knead
Make a well in the rice flour, and mix it with
cumin seeds, desiccated coconut and enough salt.
Boil the water till it show big bubbles. Pour
the water into the rice flour and with a wooden spoon, mix it well to roughly
form a dough.
When it cools, with your hand, knead the dough
well to get a non sticky and smooth one (like idiyappam) .
Divide the dough and create 3 to 4 inch balls.
Into a shallow cooking vessel (Uruli), pour the
coconut milk with loose consistency and boil well. Now put the balls in a
vessel and carefully stir it (Without breaking the balls).
When the poured coconut milk is almost
evaporated, add the medium consistency coconut milk and continue boiling and
stirring. At last, pour the coconut milk with thick consistency just boil it
and take off from flame.
Serve hot with chicken curry.
Rice Flour Balls
Snap of Boiling rice dumplings in coconut milk
The recipe may vary with the different regions
of Kerala. This is one among the finest example of the vast variety of our
ancestral recipes :-) :-)