My Christmas 2017 was based on traditional dishes of Kerala. You would be very familiar with the name Pidiyum Kozhiyum, which is of course one of the favorites at my home. This time I thought, let me make some difference in usual culture and thought to accompany Pidi with Tharavu mappas, which is Duck curry in coconut milk. Duck is my favorite too, and Duck items would be in my Christmas spread always. I started the day with Duck stew, which is another authentic dish of Kerala. Of course again, coconut milk, coz as Mallus we just go on lavish with Coconut milk :D
This recipe is common in Christian families and a breakfast item. I being a Hindu has explored these things after my marriage, where I had a big kitchen for experimenting my things. Indeed to say, that was my experimentation lab which has gained me confidence to cook and take my passion along the way, and of course my audience has changed now, their count is more and the youngsters are ready to try out all new researches.
So coming back to Pidi and Duck, Pidi is just a rice dumpling which is again cooked in coconut milk. You guys would be thinking now, how many coconuts has sacrificed their life on this Christmas day. Of course, whatever be, Christmas, Onam or Ramzan, coconuts have to sacrifice for sure in my kitchen :P So the rice powder is cooked in boiled water with some jeera or cumin, grated coconut, oil and salt. We made lemon sized balls out of it, and cooked it in coconut milk, the balls being 3/4 dipped in milk. This time I made the dumplings in my new OTG, I gifted myself for Christmas, but traditionally this is made in a steamer.
About the curry, Mappas is just a curry made with vegetables or meat of your choice, which is first made with all masalas and then finished off with some coconut milk. Coriander is the showstopper of this recipe though. I was not having any confusion when I started with this recipe, because I knew duck mappas will turn the same like it's chicken counterpart or even better. No need to say, the duck version turned out awesome, better than its counterpart.
I guess everyone of you should give it a try, even if you are not a coconut lover, this will take care of your taste buds for sure!
Ingredients:
For Pidi:
Rice flour - 1 1/2 cup
Water - 1 1/2 cup
Salt to taste
Cumin - 1 tsp
Grated coconut - 1/2 cup
Coconut milk, thick - 1 1/2 cup
Oil - 1 tsp
For seasoning:
Onions, thinly sliced - 1 nos
Grated coconut - 1 tbsp
Curry leaves - 2 sprigs
Oil - 2 tsp
For Duck Mappas:
Duck cleaned and curry cut- 2 kgs
Potato, cubed - 1 big
Shallots, sliced - 1 cup
Onions sliced - 2 cup
Ginger crushed - 1 tbsp
Garlic crushed - 8 pods
Green chillies, slit - 2 nos
Raw Masalas - Cinammon stick, Cardamom, Cloves, Nutmeg flowers, Star Anise, Poppy seeds, fennel seeds
Mustard - 1 tsp
Curry leaves - 3 sprigs
Red chilly whole - 2 nos
Garam Masala - 1 tsp
Chilly Powder - 1 tbsp
Turmeric powder - 1 tsp
Pepper powder - 1 tsp
Coriander Powder - 2 tsp
Coriander corns crushed - 2 tsp
Salt to taste
Coconut milk, thin - 1 cup
Coconut milk thick - 1 cup
Oil - 2 tbsp
Method:
Pidi:
Boil water with salt and oil. Add water little by little to the rice flour until the rice flour has taken a dough consistency. Add grated coconut and cumin. Now knead to a soft dough. Make lemon sized balls out of it and place in a pan for steaming. Pour the coconut milk and cook for 20 minutes, or until dumplings are done.
Pour oil in a pan and saute onions till golden brown. Add coconut and curry leaves. Pour this on top of dumplings.
Duck Mappas:
Cook Duck separately in pressure cooker with 1 cup water for 2 whistles. Duck needs more time to cook than Chicken.
Pour oil in a deep kadai or pan and sputter mustard seeds, raw masalas, split red chilly and curry leaves. Add sliced shallots, ginger and garlic and saute for 3 mins. Now add onions and saute until it just start browning. Add potato at this point and other powders. Mix well and cook for another 4 mins. Add the cooked duck with the water to this and bring it to a boil mixing thoroughly. Now add thin coconut milk and cook until the gravy thickens. Stir in between. Finally add the thick coconut milk, green chillies and cook till frothy.
This recipe is common in Christian families and a breakfast item. I being a Hindu has explored these things after my marriage, where I had a big kitchen for experimenting my things. Indeed to say, that was my experimentation lab which has gained me confidence to cook and take my passion along the way, and of course my audience has changed now, their count is more and the youngsters are ready to try out all new researches.
So coming back to Pidi and Duck, Pidi is just a rice dumpling which is again cooked in coconut milk. You guys would be thinking now, how many coconuts has sacrificed their life on this Christmas day. Of course, whatever be, Christmas, Onam or Ramzan, coconuts have to sacrifice for sure in my kitchen :P So the rice powder is cooked in boiled water with some jeera or cumin, grated coconut, oil and salt. We made lemon sized balls out of it, and cooked it in coconut milk, the balls being 3/4 dipped in milk. This time I made the dumplings in my new OTG, I gifted myself for Christmas, but traditionally this is made in a steamer.
About the curry, Mappas is just a curry made with vegetables or meat of your choice, which is first made with all masalas and then finished off with some coconut milk. Coriander is the showstopper of this recipe though. I was not having any confusion when I started with this recipe, because I knew duck mappas will turn the same like it's chicken counterpart or even better. No need to say, the duck version turned out awesome, better than its counterpart.
I guess everyone of you should give it a try, even if you are not a coconut lover, this will take care of your taste buds for sure!
Ingredients:
For Pidi:
Rice flour - 1 1/2 cup
Water - 1 1/2 cup
Salt to taste
Cumin - 1 tsp
Grated coconut - 1/2 cup
Coconut milk, thick - 1 1/2 cup
Oil - 1 tsp
For seasoning:
Onions, thinly sliced - 1 nos
Grated coconut - 1 tbsp
Curry leaves - 2 sprigs
Oil - 2 tsp
For Duck Mappas:
Duck cleaned and curry cut- 2 kgs
Potato, cubed - 1 big
Shallots, sliced - 1 cup
Onions sliced - 2 cup
Ginger crushed - 1 tbsp
Garlic crushed - 8 pods
Green chillies, slit - 2 nos
Raw Masalas - Cinammon stick, Cardamom, Cloves, Nutmeg flowers, Star Anise, Poppy seeds, fennel seeds
Mustard - 1 tsp
Curry leaves - 3 sprigs
Red chilly whole - 2 nos
Garam Masala - 1 tsp
Chilly Powder - 1 tbsp
Turmeric powder - 1 tsp
Pepper powder - 1 tsp
Coriander Powder - 2 tsp
Coriander corns crushed - 2 tsp
Salt to taste
Coconut milk, thin - 1 cup
Coconut milk thick - 1 cup
Oil - 2 tbsp
Method:
Pidi:
Boil water with salt and oil. Add water little by little to the rice flour until the rice flour has taken a dough consistency. Add grated coconut and cumin. Now knead to a soft dough. Make lemon sized balls out of it and place in a pan for steaming. Pour the coconut milk and cook for 20 minutes, or until dumplings are done.Pour oil in a pan and saute onions till golden brown. Add coconut and curry leaves. Pour this on top of dumplings.
Duck Mappas:
Cook Duck separately in pressure cooker with 1 cup water for 2 whistles. Duck needs more time to cook than Chicken.Pour oil in a deep kadai or pan and sputter mustard seeds, raw masalas, split red chilly and curry leaves. Add sliced shallots, ginger and garlic and saute for 3 mins. Now add onions and saute until it just start browning. Add potato at this point and other powders. Mix well and cook for another 4 mins. Add the cooked duck with the water to this and bring it to a boil mixing thoroughly. Now add thin coconut milk and cook until the gravy thickens. Stir in between. Finally add the thick coconut milk, green chillies and cook till frothy.
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