Kozhiyum Pidiyum, Roasted Coconut Chicken Curry with Rice Dumplings

Rice Dumplings[Pidi] Preparation:

1. Coarsely grind together the ingredients mentioned in 'For Rice Dumplings[Pidi] - Coconut paste'.
2. In a large bowl, add in the 1 ½ cup rice powder, coconut paste, enough salt and mix well. Set aside for 15 minutes.
3. Add the hot water little by little into the mixture, knead well and make a slightly stiff dough( should be like idiyappam dough).
4. Make small marble sized balls out of the dough. Steam cook them for 8-10 minutes or until cooked well over medium heat and set aside.

Rice Dumplings[Pidi] - Sauce Preparation & Mixing:

1. Heat 1 ½ cup water in a large pan, when it starts to boil add in 2 tablespoons of rice powder, salt and mix well.
2. Cook until it starts to thicken on low heat. Stir continuously.
3. When it starts to thicken, add in the coconut milk and mix well.
4. Then add in the cooked rice dumplings and cook for 1-2 minutes on very low heat. Stir occasionally.
5. Remove from heat and set aside.

Rice Dumplings[Pidi] - Tempering:

1. Heat 1 tablespoon of coconut oil in a pan, and splutter mustard seeds.
2. Add in the sliced pearl onions, curry leaves and fry until golden in color.
3. Add this over the rice dumplings and mix well. Set aside.

Chicken Curry Preparation:

1. Clean and wash the chicken pieces, drain the water completely and set aside.
2. Dry roast the ingredients mentioned in 'For Roasted coconut masala' until the coconut turns golden brown.
3. Let it cool and then grind to a fine paste by adding little water. Set aside.
4. Heat coconut oil in a pan, add in the sliced onion and curry leaves.
5. Saute until the onion turns light golden in color.
6. Then add in the green chillies, ginger-garlic paste and saute until the raw smell disappears.
7. Add in the turmeric powder, coriander powder, chilli powder, garam masala and saute for 1-2 minutes on low heat.
8. Add in the chicken pieces, salt and ½ cup of water. Mix well, cover and cook until the chicken is ¾ done.
9. Then add in the roasted coconut masala paste, coconut milk and mix well. Adjust water and salt at this stage.
10. Cook until the chicken is done and the gravy is thick on low heat.
11. Remove from heat and serve hot with pidi.