Kozhippidi - Anna PathiriIngredientsServes: 4 A Muslim dish. Presumably,the second name for this dish comes from the size of the pathiri,which is more or less equal to the old anna coin. Pathiri: 2 1/2 cups parboiled rice 1/ 2 medium-sized,fresh coconut,grated 4 shallots,chopped A pinch of cumin seeds 1/2 tsp salt 3/4 cup water Coconut-shallot paste: 2 tbsp oil 1 medium-sized,fresh coconut,grated 4 shallots,chopped 1 1/2 cups water Curry: 500gms chicken 1 medium-sized onion,chopped 2 green chillies,chopped 3-cm piece ginger,chopped 6 cloves garlic,chopped 1 stalk curry leaves,chopped 1 tsp red chilli powder 1 tsp turmeric powder 1 tsp coriander powder 1 tsp Malayali five-spice powder 1/2 tsp salt Pathiri: Soak rice in hot water for 8 hours.Drain and grind with remaining ingredients for pathiri to a thick dough. Pinch off marble-sized balls of dough and shape between your palms into 3-cm round pathiri. Spread pathiri on a steel plate in overlapping layers and steam for 10-15 minutes.Allow to cool,sprinkle cold water over them and seperate them. Coconut-shallot paste: Heat oil in a pan,add coconut and fry,stirring constantly,till brown.Remove coconut from oil and grind with remaining ingredients to a fine paste. Reserve pan with oil. Curry: Cut chicken into 7-cm pieces,wash well and drain. Heat pan containing reserved oil,add onion and fry till translucent. Lower heat,add green chillies,ginger,garlic and curry leaves,and fry till the aroma of cooked garlic is released Sprinkle in spice powders and salt,mix well and fry for 2 minutes.Stir in chicken and 1 1/2 cups water.Cover pan and cook over low heat for 20 minutes till chicken is tender. Mix in coconut-shallot paste and bring to boil. Add steamed pathiri and remove from heat. Serve immediately with drumstick leaf curry. Variation:The dish can also be cooked with mutton or beef. |
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