Pidi (Rice dumplings) – Kerala Special
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When I was a child, Pidi used to be the quintessential dish for any special occasion. Though the process of making dough is relatively easy, the time consuming part is rolling out small balls off the dough. That’s when the whole family comes together with their helping hands. The big balls of dough would be kept on the table. The family members ranging from the oldest to the tiniest tot would gather around. Each small group will be given a ball from which they have to roll out tiny balls. All would be happily cracking jokes and catching up with each other while rolling out these balls. Inevitably in such gatherings, one can find a toddler trying to contribute by rolling out a teeny little ball in the best way he/she could. That look of achievement when all the elders approve his/her work by applauding !! Priceless….Family bonding at it’s best. Just recollecting such occasions make me want to go back to those good old days.
Back in those days, rice flour was made at home, which called for soaking, grinding, roasting etc. Nowadays the effort is much lesser as rice flour is readily available in the market. The flour I used was Double Horse Puttu Podi. The traditional accompaniment for Pidi is Kozhi Varutharachathu or Beef Varitharachathu. But one could have with any gravy of your choice. Personally I prefer the traditional combination 🙂 The recipe of Kozhi Varutharachathu will be shared in my next post. This recipe will serve 3 people if you are a light eater like me.
I have found that the quantity of water to make dough varies for different brands.You may add water little at a time to get the right consistency.
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