PIDIYUM IRACHIYUM (RICE DUMPLINGS AND MEAT DISH)

INGREDIENTS FOR PIDI

Roasted rice flour - 1 cup Cumin - 1/4 tsp Grated coconut - 1/4 cup Shallots - 4-5 nos Salt - To taste Hot water - 1 cup

METHOD

Grind coarsely the shallots and cumin together. Mix it with rice flour and grated coconut. Add salt and mix it with hot water to make a soft dough.

Divide the dough into small balls and flatten using palms.

Steam it in an idli steamer and keep aside.

INGREDIENTS FOR MEAT CURRY

Beef - 1 kg Ginger - 50 gms Garlic - 50 gms Shallots - 100 gms Onion - 150 gms Tomato - 150 gms Green chillies - 4-5 nos

Curry leaves - 2 sprigs Mustard - 1 tsp Turmeric powder - 1 tsp Red chilli powder - 3 tsp Coriander powder - 3 tsp Garam masala powder 1.5 tsp Grated coconut - 1cup Fennel seeds - 1/2 tsp Coconut milk - 1 cup Coconut oil - 1/2 cup Salt - To taste

TEMPERING

Coconut oil - 1 tbsp Chopped shallots - 1tbsp Curry leaves - 1 sprig Whole red chilli broken - 2 nos

METHOD

Clean, wash and cut the beef into medium pieces. Cook it in a pressure cooker with crushed ginger, garlic, ½ tsp turmeric, 1 tsp chilli powder, curry leaves, salt and sliced onions. Heat one tsp of oil in a pan and roast the coconut with fennel until it turns light golden in colour.

Remove from fire and grind it and keep aside. Heat oil, splutter mustard, curry leaves.

Saute the remaining chopped ginger and garlic. Add chopped green chillies and sliced shallots, saute till brown in colour.

Add all dry spices, saute for a while and add chopped tomatoes.

Cook it till all the ingredients are mashed up.

Add the cooked beef and ground coconut with one cup of warm water and simmer.

Add the cooked rice pidi into the meat curry along with the coconut milk. Check the seasoning; simmer for a while till the gravy thickens.

Remove from the fire.

TEMPERING

Heat oil, add curry leaves, red chilli and shallots, fry well and add to the curry.

Close the pot and keep for a while. Serve hot .