A sumptuous travel through the taste buds, meandering traditional, ethnic and mixed delicacies
Chemmeen Pidi (Prawns in Rice Dumplings)
Pidi is a exotic dish from Malabar. It’s a mix of rice dumpling with meat or chicken so it is named as irachi pidi or kozhi pidi. This is a one port dish like Biriyani. We can take it for breakfast, lunch or dinner.
This time I tried with Chemmeen (Prawns) and it came out great… So for all the seafood lover….
Rice Flour –2 cup
Coconut (grated) – ½ cup
Small Onion (paste) – 3 tsp
Fennel seeds – ½ tsp
For Chemmen (prawns)
Prawns (cleaned) – 250 g
Onion (finely Chopped) -1
Ginger – 1 tsp
Tomato (Chopped) -1
Chilly powder – 1 tsp
Coriander powder – 1tsp
Curry leaves – few
Coconut Milk (second) – 1cup
Coconut Milk (first) – ½ cup
For making pidi grind together small onion and fennel seeds to a coarse paste.
Add coconut, onion paste and slat to rice four and mix well with hot water and gradually make a soft and non sticky dough.
Make small balls out of the dough
Boil the water to immerse the dumpling in a large pot and add the rolled dumpling in the boiling water and cook till the dumbing are done
Heat oil in a pan and add ginger, onion and curry leaves and till the onions turn golden brown
Add tomatoes and cook till it becomes soft.
Add chilly, coriander powder, salt and mix well for a minute.
Add prawns when it is half cooked add the coconut milk (second), Pidi with little water (if you want it to be juicy) and let it cook till the prawns are done.
Add the coconut milk (first) and cook in slow fire for 4 minutes.