Irachi pidi (rice dumplings in spicy meat gravy)

Ingredients

• 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 teaspoon
• Green chillies slit lengthwise - 4-5
• crushed pepper - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• 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
• Curry leaves
• Oil

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Preparation

• Clean and cut the meat into medium pieces . Put the meat pieces , 1 teaspoon 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 teaspoon 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 teaspoon 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 and crushed pepper to the pan and stir fry for a couple of minutes.
  
• Heat oil in a pan , add curry leaves and sauté chopped small onions/Shallots until they are soft. Add the spice paste and 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.
• 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

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