I have many childhood memories associated with this Irachi pidi. During my childhood my kuttandan grandmom used to make this every time i was there for my vacations. Summer vacation are always the time of harvesting (koythu) in Kuttanad .Thats was a merry time , with lots of kids around and we used to play and play and play..At the end of the day my mom's sisters(so many) will take us to the River, the famous Manimala river flowing infront of my mom's house in Muttar, to take bath and only then we were allowed to enter the house. Then Ammachi will come with this steaming Irachi pidi..ooh..we all will be in the Nadumuttam...waiting for this delicious dish and the moment we get it we gobble up so fast, as if somebody will snatch it away from us.Gone are those mellow times !!!!!!
Meat - 1/2 kg ( You can use beef,chicken or mutton;its better to use boneless)
Small onion chopped -1 cup
Ginger finely choopped - 2 tsp
Green chillies slit lengthwise - 4-5
crushed pepper - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin seeds - 1 tsp
Cloves - 3
Rice flour - 1/2 cup
Hot water - 3/4 cup
Thin coconut milk - 1 1/2 cup
Thick coconut milk - 1/2 cup
Salt to taste
Clean and cut the meat into medium pieces .( i used beef, as i had beef then)
Put the meat pieces , 1 tsp of Chopped ginger , green chillies,cloves and salt in a pressure cooker and cook it for 2-3 whistles. Set aside
Combine rice flour, 1/2 tsp of cumin seeds, salt and hot water and knead it into a dough,as we do for idiyappam.
Make small balls with this dough,like the little ones of Kozhukkatta and set aside( you can make it any shape you want)
Blend 1 tsp of ginger, coriander powder, turmeric powder, cumin seeds ,Peppercons to a coarse paste
Heat oil in a pan , add curry leaves and sauté chopped small onions/Shallots until they are soft.
Add the spice paste & crushed pepper to the pan and stir fry for a couple of minutes.
Now transfer the meat and some liquid from the pressure cooker to the pan and combine it well with masala.
Add the thin coconut milk and boil it for 5 minutes.
Now add the rice balls into the gravy and simmer covered for 20-25 minutes or until the dumplings are cooked.
Stir in the thick coconut milk and remove from fire before it boils.serve warm
Recipe Courtesy: vanitha