• Prep Time
    60 Minutes
  • Cook Time
    60 Minutes
  • Serving
    4
  • View
    182

Erachi Pidi is a traditional dish of Malabar cuisine.This Kerala delicacy is a one-pot wholesome dish. It has rice dumplings which are dunked into a spicy meat stew/gravy. This dish is also known as Kakkarotti or Kunji Pathil (small disks). Like any other Malabar dish this recipe is also an elaborate one. But the end results are definitely satisfying. The preparation of Erachi pidi is divided into two parts. One involves making the dumplings and the other is making the stew. The list of ingredients and the process might look quite detailed but if you plan it, this recipe is a total winner.

Ingredients

Ingredients Required for Pidi

Ingredients Required for Beef

Ingredients Required for Masala

Ingredients to Roast and Grind

    Directions

    How to make Earichi Pidi at home

    Step 1

    Grind together small onion and fennel seeds (qty mentioned under"for pidi") to a coarse paste.

    Step 2

    Add coconut, small onion paste and salt to rice flour. Mix well. Add hot water gradually and make a soft and non-sticky dough.

    Step 3

    Make small balls of dough almost equivalent to the size of a 50 paisa coin. Make a small dip in the ball, using your thumb. Steam these balls in low-medium heat for 8-10 mins.

    Step 4

    Beef Preparation: Add sliced onion, chilli, turmeric, coriander powder, ginger & garlic, salt, curry leaves and water to the beef. The qty of spices is mentioned under the "for beef" title in the ingredients list. Pressure cook the beef. Make sure that the beef retains a crunch and is not fully cooked. Once the pressure releases, continue to cook the beef on the lowest flame.

    Step 5

    Masala Preparation : Heat oil and add chopped onion. Once it gets a little soft, add small onions. Cook until they turn golden brown.

    Step 6

    Add ginger and garlic and cook for 2-3 mins. Add powdered masala’s and cook for 2 minutes or till the raw smell goes. Add chopped tomatoes, green chilli and salt. Cook till the tomatoes become soft. Add this masala to the beef and mix well. Keep cooking the beef on low flame.

    Step 7

    Heat oil and add grated coconut, chopped garlic, fennel seeds, turmeric powder and curry leaves (qty mentioned under "to roast and grind"). Fry it till the coconut turns golden brown in colour. Let it cool completely. Grind it to a smooth paste without adding water.

    Step 8

    Add the ground coconut paste to the beef mixture. Combine and keep cooking on low flame.

    Step 9

    By now, the gravy of the beef should be reduced to 1/3rd or 1/4th of the original qty. Add half of the cooked pidi and half of the thick coconut milk to this and give it a mix.

    Step 10

    Add the rest of the cooked pidi and coconut milk. Combine everything well and bring it to a boil.

    Step 11

    After boiling, it will reach a semi-dry consistency and the pidi should be coated well with the masala. Finally, garnish with fried onions and serve hot.

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