Pidiyum Kozhiyum or Kozhi Pidi is a traditional Kerala Knanaya Christian dish made during Christmas, Easter and Marriages. This two-part dish has Kozhi – Chicken prepared in thick spice gravy accompanied by Pidi – rice dumpling in a thick gravy like rice sauce, served together to be a delicious meal…

For Chicken Curry recipe for this dish follow the Kozhi Curry  Recipe

Ingredients for Pidi

For Kneading:

  1. Rice flour : 2 cups
  2. Grated coconut : 1 cup
  3. Jeera : 1 T-Sp
  4. Garlic : 1 clove
  5. Salt for taste
  6. Water             : 3 cups
  7. Coconut milk             : 1 cup
  8. Oil : 2 T-Sp

For Cooking:

  1. Water             : 3 cups
  2. Coconut milk : 2 cups
  3. Grated coconut : 1 cup
  4. Jeera             : ¼ T-Sp
  5. Curry leaf
  6. Salt : For taste
  7. Rice flour : 1 ½ Tbl- Sp


  • In a sauce-pan, boil 3 cups of water along with 1 cup of coconut milk.
  • In a mixer add 1 cup of coconut along with garlic and 1 T- sp jeera; grind it into a coarse mixture.
  • Roast 2 cups of rice flour for about 2-3 minutes (make sure not to burn).
  • In a pan, add the water and coconut milk mentioned for kneading and let it boil well.
  • In a bowl, add the roasted rice flour along with ground coconut mixture and salt; mix it together.
  • Then add the boiled water and coconut milk a little at a time and mix with a spatula. (Don’t pour water full to the mixture). Water quantity may vary, adjust accordingly.
  • Add the oil and knead into smooth and soft dough.
  • Make small lemon sized balls with hand and keep it.
  • Coarse grind 1 cup of coconut and ¼ T- Sp of jeera and keep it aside.
  • In a pan boil 3 cups of water and 2 cups of coconut milk.
  • Once it boiled well, add the ground coconut and jeera mixture along with curry leaves and salt..
  • Now add the rice flour balls and let it cook for about 4-5 minutes.
  • In a small bowl add 1.5 Tbl- Sp of rice flour with water and mix it without any lumps, add this to the pidi and let it cook for another 3-4 minutes.



  • Don’t reduce the quantity of jeera and coconut; those give the pidi more flavor and taste.
  • May grind 1-2 pearl onions while grinding the coconut mixture for kneading the doug. ( I didn’t use it).
  • Normal cooking time is 7-8 minutes.

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