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Chemeen pidi Kunjipathiri prawns and spinach rice dumpling Aanapathal Thikkidi
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So you wanted a #glutenfree recipe for iftar , try out this prawns and spinach rice dumpling . Good to make with prawns and also vegetable version with broccoli and mushrooms • A twist to our traditional Kerala style dumplings/pidi/ kakkarotti / kunjipathal / Aanapathal /Thikkidi/ kadamb / kunjipathiri ... What do you call this dish in your place . COMMENT 🙌🏻 • Seafood Spinach Dumplings/Pidi • #ingredients • So you have two steps here one is to make the dumplings and other is the seafood curry base. • . • . • For Dumplings • Riceflour- 2 cups • Coconut-1/2 coconut grated • Fennel seeds- 1tbs (big Jeera) • Cloves - 3 nos • Cinnamon -1 big piece • Cardamom- 2 nos • Shallots- 5-6 nos • Salt • Coconut oil -2 tbs • Warm Water - as required ( Generally for 1 cup rice powder 1/2 cup water and then add more accordingly. • . • . • Method:- Grind coconut , shallots , fennel seeds , cardamom , cinnamon , cloves and salt to a paste . • To rice flour add the coconut paste and water little and make a dough . • Make dumplings to any shape and steam them to cook 15-25 min ( add coconut oil to hand while make dumplings for the dough not to stick to hand ) • . • . • For sauce:- • Prawns-1/2kg cleaned • Coconut milk- 2 cups thick milk • Spinach - 2 bunch blanched • Ginger Garlic paste - 1 tbs • Green chili- 5 nos chopped ( or more) • Pepper pwdr- 2 tbs (more or less) • Garam masala -1 tsp • Coriander leaves - 1/2 cup chopped • Salt • Coconut oil • Ghee -2 tbs • Shallots -4 nos • Curry leaves • . • . • Method • Cook spinach and chop or purée and keep . • To pan add coconut oil , onion, green chilly , ginger garlic sauté . Then add prawns , pepper and garam masala . Cook then add coriander leaves , spinach and cooked rice dumplings. • Mix well ,add the coconut milk and cook in medium flame to semi thick saucy curry • Temper with ghee and shallots and mix • Serve hot . .
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