April 2022 Recipe of the month -  Pidi and varutharacha chicken curry

Recipe by: Jais Johny

Photograph by: Hannah Maria Paul



  • Rice flour  -4cup
  • Grated coconut-2 cup + ½ cup 
  • Salt (according to taste)
  • Garlic-15 flakes
  • Cumin seeds-4 tsp
  • Water - 18 cups
  • Coconut milk(second pal)-2cup
  • Mix Rice flour with 2 cup of  grated coconut and salt as needed, then fry the rice flour until the color turns light brown

  • Grind Garlic, cumin seeds with  remaining ½ cup of grated coconut

  • Boil around 18 cups of water in a big pan (uruli) and add the garlic mix in that water and add salt as needed.

  • Take the rice flour grated coconut mix in a wide pan and add around 6 cups of boiled garlic water mix in to it to make a fine dough, keep it for sometime, after that make small rice balls out of it.

  • Add  1 to 1½ cups of coconut milk into the rest of the boiled water mix, boil the mix for sometime.

  • After that, add the rice balls in it and cook it well. The whole mix with the pidi will turn into a saucy consistency. Once rice balls are cooked through, remove and keep it aside for sometime for cooling.

  • Chicken – 1 kg (Cut into small pieces)

  • Onion – 1 small (Thinly sliced)

  • Ginger – 1 big piece (Crushed)

  • Garlic – 5  cloves (Crushed)

  • Curry leaves - a few

  • Turmeric powder - ½ tsp

  • Tomato – 1 big (Chopped)

  • Salt as needed

  • Coconut oil - 1 tsp


  • Grated coconut -  1¼ cups

  • Dry red chillies – As per your taste

  • Whole Peppercorns - ½ tsp.

  • Curry leaves - a few

  • Shallots – 4 small

  • Coriander seeds - 3 tbsp.

  • Turmeric powder - ½ tsp.

  • Fennel seeds - 1½ tbsp.

  • Cinnamon – 1 big piece

  • Star anise - 2

  • Cardamom - 5

  • Cloves - 10

  • Mace – 1 small piece


  • Shallots - 3 small (Thinly sliced)

  • Dry red chillies – 1 or 2

  • Curry leaves - a few


  • Heat a pan with a heavy bottom pan and add whole spices - fennel seeds, cinnamon, star anise, cardamom, cloves, and mace.

  • Once the spices become hot, remove and set aside.

  • Add grated coconut, dry red chillies, whole peppercorns, some curry leaves, shallots and coriander seeds to the hot pan.

  • Add coconut oil to roast the coconut.

  • Roast till golden on medium flame.

  • When it starts to turn golden, add turmeric powder. Sauté till the raw smell goes away.

  • Switch off and transfer it to a plate to cool down.

  • Add the roasted whole spices also.

  • Once cool, pulse the grated coconut and spice mix a few times in a mixer without adding water.

  • Then add water and grind it to a fine paste.

  • Heat oil in a pan.

  • Add onion, ginger, garlic and curry leaves.

  • When the onion becomes soft, add turmeric powder. Sauté till the raw smell goes away.

  • Add the ground paste and water, as required for the gravy.

  • Add tomato, chicken and salt.

  • Cover and cook the chicken.

  • Heat oil in a pan for tempering.

  • Add mustard seeds and let it splutter.

  • Add dry red chillies, remaining shallots and curry leaves.

  • Add turmeric powder and roast on low flame.

  • Add this to the curry and mix well.

 Bon appetit

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