The decadent spice blend of Malabar is legendary and nothing personifies this more than the succulent Kozhippidi. To picture this dish, imagine a rich broth with delicately cooked chicken pieces and melting balls of dough in its midst. The technical genius of the dish becomes more apparent with every bite, and the delicacy has been cherished by our visitors for centuries.

Ingredients
Paste made of ¼ kg parboiled rice, turmeric powder and cumin seed.
Cardamom    
Cinnamon stick - 2 or 3
Pepper corn - 5 no
Cumin seed - 2 pinch
Ginger-Garlic paste    1 tsp.
Green chilli - 5 no
Curry leaves    
Tomato (chopped)    2 no
Large onion (sliced)    1
Red chilli Powder    ¼ tsp.
Coriander powder    1 tsp.
Turmeric powder    ¼ tsp.
Cumin seed powder    ¼ tsp.
Coconut paste     1 cup
Coconut oil    3 tsp.
Salt    to taste
Chicken    200 g (boneless)

Method of Preparation
Steamed Bits of Rice
Soak the parboiled rice for two hours and grind it with quarter teaspoon of turmeric powder and two pinches of cumin seed by adding small amount of water. Make thick dough and then roll out into thin cocoon-like bits, about half inch in length. Place them on an oiled piece of plantain leaf and then steam for 10 minutes. Sprinkle water on them to avoid sticking to each other.

Chicken Preparation
Heat some coconut oil in a pan. Add cardamom, cumin seed, cinnamon and pepper. Stir well. Now add to this crushed garlic and ginger. Put some curry leaves followed by chopped onions. Stir well. Add some crushed green chilli. Continue stirring. Now add salt and stir well. Put into this mix, some pieces of tomato. Next, add powdered turmeric, red chilli, coriander and cumin seed. Stir the ingredients well. Into this add pieces of boneless chicken and mix them well. You may now add some salt and the required amount of water. Leave it to cook for some more time.

Take out the steamed rice bits and sprinkle some water. Now it is time to check the chicken preparation. Add some coconut paste and stir well. Allow some time for the chicken to get well cooked. You may now add some garam masala. Stir gently and add the steamed rice bits.

Serve the dish hot and savour its unique flavour.

Courtesy
Mr. Majo C. Chirappuram
Executive Chef
Vythiri Resort, Wayanad
www.vythiriresort.com