Aana pathal/ kozhi pidi (steamed rice dumplings in rich coconut and beef gravy)

Name: Aana pathal/ kozhi pidi (steamed rice dumplings in rich coconut and beef gravy)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 2 cups long grain rice (Pachari); 1/2 cup water; 1 1/2 cup freshly grated coconut; 2 tspful fennel seeds (Perumjeerakam); 1 large onion (175g), roughly chopped; 3/4 tablespoon salt; 1/2 cup +2 tablespoon Rice flour; 800 g Beef cut in cubes (Can use chicken or mutton); 3 teaspoons Kashmiri Chilli powder; 4 teaspoons Coriander powder; 1/2 teaspoon turmeric; 1/2 teaspoon Garam masala powder; 250 g onion, chopped; 30 g (1 heaped tablespoon) grated ginger; 6 large cloves (2 tablespoons) of grated garlic; 200 g (1 cup) chopped tomato; 1 cup water; 1-2 tablespoons oil; 2 tablespoons oil; 1 1/4 - 1 1/2 cups Grated coconut (fresh or desiccated); 2 teaspoons rice; 1 teaspoon fennel seeds; 4 cardamoms; 4 cloves; 2-3 small pieces of cinnamon sticks; 2 cups water

Main Dish

Very Easy

40 min

Preparation

Preparation10 min

Cook time30 min

For making the pidis:
Soak the rice in tap water for 3-4 hours.(Soak for longer time if using parboiled rice).
Grind it along with minimal water until you get a coarse and grainy mixture
Add coconut, fennel seeds and roughly chopped onions to this and grind for few seconds until everything is just crushed and NOT smooth.
Tip the whole mixture in to a large bowl, add salt and mix well.
Add the rice powder and mix well using hands until you get a dough that can be shaped into balls.
Now, rub your palms and fingers using oil. Take a very small portion of the dough, roll it into rounds and gently press in the middle to make a depression. The size of these pellets should be as small as coin of 1 1/2 " diameter (approximately)
Oil the steamer and arrange these pellets directly in it in after pressing in a slanting position adjacent to each other.
Steam cook for 8-10 minutes until done. The soft rice dough will harden once fully cooked.
For making the coconut Paste:
Heat a large frying pan, add oil. Add rice, cardamom, cloves and cinnamon and sauté until the aroma comes and rice puff up little. It will take just few seconds or under a minute depending on the heat and saucepan used.
Add fennel seeds and coconut and sauté until the coconut starts taking golden colour.
Grind all into a smooth paste by adding the required amount of water,
For making the Gravy:
Heat a pressure cooker, add oil. When hot, Add onions and salt and sauté till it starts turning golden. Don't brown. Add chilli powder, coriander powder and turmeric powder and sauté for few seconds. Add the chopped tomatoes, cover and cook for few minutes until everything is well combined.
Add beef and stir well. Add a cup of water and pressure cook till meat is cooked and oil clears from sides. Add the ground coconut mixture, curry leaves and garam masala to this and bring to boil stirring well. Cook for a couple of minutes more.
Add the cooked pidi into this one, stir well and cook in very low flame for 5 minutes. Take it off the flame. By this time, the gravy will be very thick coating all the pidis.