Chickpea Pidi / Kerala style pidiyum Kadalayum / Kerala breakfast
Chickpea Pidi / Kerala style pidiyum Kadalayum
A delicious and comforting traditional dish where soft, steamed rice dumplings (pidi) are combined and cooked together in a rich, coconut-milk-based chickpea curry.
🛒 Ingredients
For the Chickpea Curry:
- White Chickpeas (Kabuli Chana): ½ cup (soaked overnight)
- Onions: 2 (finely chopped)
- Tomato: 1 (chopped)
- Ginger-Garlic Paste: 1 tbsp
- Chili Powder: To taste
- Coriander Powder: To taste
- Turmeric Powder: To taste
- Garam Masala: To taste
- Coconut Milk: As required
- Oil & Salt: As required
- Water: As needed for cooking
- Curry leaves : 2 sprigs
For the Rice Dumplings (Pidi):
- Rice Flour: 1 cup
- Grated Coconut: 1/4 cup
- Cumin Seeds: A pinch
- Hot Water & Salt: As required to knead the dough
👩🍳 Cooking Instructions
Step 1: Preparing the Kabuli Chana Curry
- Heat oil in a pressure cooker or a deep pan. Add the two chopped onions and sauté until they turn translucent and soft.
- Add the ginger-garlic paste and one chopped tomato. Sauté well until the tomatoes become mushy and oil separates.
- Lower the flame and add chili powder, coriander powder, pepper powder, turmeric powder, garam masala, curry leaves and salt. Mix thoroughly until the raw smell of the spices disappears.
- Add the soaked half-cup of white chickpeas along with enough water. Cover and cook until the chickpeas are completely soft.
- Once cooked, set it aside.
Step 2: Preparing the Pidi (Rice Dumplings)
- Coarsely crush the grated coconut and cumin seeds together.
- In a mixing bowl, take one cup of rice flour, add salt, and the crushed coconut-cumin mixture.
- Gradually add hot water and knead it into a smooth, soft dough.
- Roll the dough into small, small-sized balls (pidi).
- Place these balls in a steamer and steam them until they are completely cooked through.
Step 3: Combining Everything
- Add the steamed rice dumplings gently into the prepared white chickpea curry.
- Pour in a little more coconut milk to coat everything beautifully.
- Simmer on low heat, stirring gently, until the gravy reduces and thickens well around the chickpeas and dumplings.
Your flavorful chickpea and Pidi is ready to be served hot!
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