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Madhura Curry | Kayi Pidi Curry ~ Malabar Plaintain and Rice Dumpling Dessert

Course Breakfast/ Dessert
Cuisine Malabar - Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Rafeeda AR

Ingredients

  • 1 cup pathal podi refer notes, plus more
  • 1/4 tsp salt
  • 1 cup water refer notes
  • 3 cups water divided
  • 200 gm jaggery cubes
  • Salt to taste
  • 1/2 tsp cardamom powder
  • 2 plaintains ripe, chopped roughly
  • 3/4 cup thick coconut milk I used canned
  • 1 tbsp ghee
  • 3-4 shallots peeled and sliced

Instructions

  • Combine the pathal podi, salt and water and bring together to a dough. If the water is more, add a little more powder and vice versa.
  • Spread a thin layer of oil on your hands. This will avoid the dough from sticking too much. Take out balls from the dough, roll in between your hands and using your fingers, make small rounds and drop it into a plate.
  • As you finish each portion, sprinkle a little pathal podi all over the rounds and coat. Repeat these steps till the entire dough is used.
  • In a small pan, add 1/2 cup of water along with the jaggery cubes and allow it to melt on a low flame. Set aside.
  • In a larger pan, bring the remaining water to boil along with a pinch of salt and cardamom.
  • As soon as it boils, add in the pidi rounds completely and give it a soft stir. Don't stir vigorously. Keep boiling it till the rounds start floating all around and the liquid looks glossy, approximately within 10 minutes.
  • Add in the jaggery and give a good mix. Add the plaintains and cook for another five minutes, or till it softens.
  • Add in the thick coconut milk, give it a stir, just bring to a boil and switch off.
  • Heat the ghee, fry the shallots till brown and add into the pidi.
  • Serve hot and enjoy.

Notes

Make sure to choose "pathal podi", not "pathiri podi". Even though both are rice flours, the consistency and the way of making dough for both is entirely different. 
You can add cooked chana dal, around 1/2 cup, at the time of adding the plaintain, for an extra crunch.
You can fry some cashewnuts along with the shallots. 
You can add 1/2 tsp cumin powder along with the cardamom, as is done traditionally. I normally don't like to add it.