Kozhi Kadumbu (Steamed Rice Dumplings in Chicken Gravy)

            A popular dish in Malabar region. Known by different names like Kozhi Pidi, Aanapathal etc.. Here, I prepared this using chicken gravy.  It can also be prepared using beef/mutton gravy, which is known by the name, Irachi Kadumbu.
   
Ingredients:

For Kadumbu (Rice dumplings)

2 cups rice flour
1/2-1 cup grated coconut
1/2 tsp fennel seeds
1 small onion, chopped
2 cup water
salt

For Masala or Gravy

1/2 kg chicken, cut into small pieces
3 medium onions, sliced
3 green chilli, slit
1 tbsp ginger paste
1 tbsp garlic paste
1 big tomato, chopped
1 1/2-2 tbsp kashmiri chilli powder
2 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 cup grated coconut
1 tsp fennel seeds
curry leaves
salt
oil

Preparation:

1. For preparing kadumbu, first crush grated coconut, fennel seeds and small onion together.
2. Boil water and salt. Pour this hot water to the rice flour and mix well. 
3. Add the crushed paste and knead well to a smooth dough.
4. Make small balls from the dough and slightly flatten it and steam cook for 5-10 minutes by using an idli steamer..Keep them aside, when cooked... 

     

      5.Heat little oil in a pan, add 1 cup grated coconut and fennel seeds and saute till golden and grind to a smooth paste adding enough water (1-2 cup). Keep it aside.

     6.  Heat oil in a deep pan, add chopped onions and saute till transparent. Add green chillies, ginger   paste ,garlic paste and curry leaves ,saute till nicely done.

    7. Add chopped tomatoes and saute. Add chilli powder, coriander powder and turmeric powder   and  saute for a minute.

   8. Now add chicken pieces and salt and mix well. Add a cup of water ,cover and cook till the chicken is cooked. Add the ground coconut mixture (step 5) and garam masala and cook for few minutes.  

    9. Add the prepared kadumbu/ rice dumplings into this,mix well and cook on low flame for 5 minutes or until the gravy is thick and well coated with rice dumplings....Serve as a main dish...   

     

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