01 May 2025
A pleasant Malabar dessert with rice dumplings and plantains in a jaggery coconut milk sauce…
Alhamdulillah, Ramadan goes tremendous quick and it’s type of making me unhappy. It has been extraordinarily busy however one facet of me hasn’t been very nicely well being sensible and has affected my means for going to Tharaweeh prayers. Other than that fear, it has been good. All I can do is be grateful to the Almighty Rubb.
Final December, I had gone residence for roughly a month to attend two weddings in HD’s household. Similar to each journey, this one was hectic too. I hardly had time to relaxation, and greater than that, even hardly ate at residence. Throughout a type of uncommon days, my MIL made this dish with leftover pathal dough within the fridge. The one manner I do know to make it’s how umma makes it, the place the “pidi” or the dumplings is as difficult as making the pathiri. I had so many questions – will the dumplings stick to one another, received’t they dissolve into the liquid, and so forth. All my doubts had been dissolved once I took the primary spoonful. The primary thought in my head was, “If this is really easy, why shouldn’t I make it extra ceaselessly?” 😉
So this Ramadan, due to a collaboration with a model known as Tasty Meals, which is a pioneer in introducing the Pathal Podi within the UAE, I acquired to recreate the dish from my current reminiscence. The no-involvement of sizzling boiling water makes it very handy. All you should do is so as to add enough regular water to the rice flour, pull them collectively to make a dough, roll them into small roundels and cook dinner them. All the guidelines and methods shall be famous within the recipe card beneath. I served it for Iftar and HD had an entire large bowl of it. He loved it loads, Alhamdulillah. I’m glad that this dish didn’t have to attend too lengthy to come back on the weblog, due to that collaboration. 😉
Let me inform you that this isn’t the one model to make this curry. There are such a lot of variations throughout numerous locations of Malabar. Like this Kayi Curry – which has plantains and chana dal in a sugar sauce. Even on this recipe, you’ll be able to add cooked chana dal for an additional chew, however since my MIL didn’t add it then, I selected to not add it. Makes it a lazier model. 😉 There are even variations of the pidi in a easy coconut sauce, with none additions to it. Isn’t it superb how the identical base provides rise to so many alternative recipes? 🙂
You’ll be able to watch the Instagram reel over right here. I’ve executed a voice over in Malayalam, and although it’s crappy, I suppose I’ve executed job for the primary time. 😉 Off to the recipe…
Mix the pathal podi, salt and water and convey collectively to a dough. If the water is extra, add a little bit extra powder and vice versa.
Unfold a skinny layer of oil in your fingers. This may keep away from the dough from sticking an excessive amount of. Take out balls from the dough, roll in between your fingers and utilizing your fingers, make small rounds and drop it right into a plate.
As you end every portion, sprinkle a little bit pathal podi all around the rounds and coat. Repeat these steps until your entire dough is used.
In a small pan, add 1/2 cup of water together with the jaggery cubes and permit it to soften on a low flame. Put aside.
In a bigger pan, deliver the remaining water to boil together with a pinch of salt and cardamom.
As quickly because it boils, add within the pidi rounds utterly and provides it a tender stir. Do not stir vigorously. Hold boiling it until the rounds begin floating throughout and the liquid seems to be shiny, roughly inside 10 minutes.
Add within the jaggery and provides combine. Add the plaintains and cook dinner for an additional 5 minutes, or until it softens.
Add within the thick coconut milk, give it a stir, simply deliver to a boil and change off.
Warmth the ghee, fry the shallots until brown and add into the pidi.
Serve sizzling and luxuriate in.
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