Dumplings in Curry


A dish from north Malabar cuisine. The local name is Kozhi Kadumbu.


For Dumplings

  • Rice flour – 2 cups
  • Coconut grated – 1/2 cup
  • Fennel seeds – 1 tsp
  • Onion – 1
  • Water & Salt

For Curry

  • Chicken(cut in small pieces) – 1/2 kg
  • Onion – 3
  • Green Chilly – 3
  • Ginger garlic paste -2 tbsp
  • Tomato – 1
  • Chilly powder – 2 tbsp
  • Coriander powder – 2 tbsp
  • Turmeric powder -1/2 tsp
  • Garam masala – 1/2 tsp
  • Coconut grated – 1
  • Fennel seeds – 1 tsp
  • Salt & oil


For Dumplings

Mix the grated coconut with onion and fennel seeds and pulse in a food processor. Boil water and add salt. Mix rice flour with the hot water and the crushed coconut mixture and knead well. Make balls from the smooth dough and press your index finger just to flatten it. Cook the dumplings in a steamer.

For curry

Add oil in a pan, roast grated coconut and fennel seeds and grind this roasted mixture with water to a smooth paste.

Heat a pan, add oil, chopped onion and saute. Add green chillies, ginger garlic paste, chopped tomatoes and saute well. Now add the powders chilly, coriander and turmeric and mix well. Add the chicken pieces to it. Add a cup of water and required salt and cook till chicken pieces are tender. Mix the coconut mixture, garam masala and cook for about 5-10 minutes.

Now add the cooked dumplings to the curry, mix well and cook on low flame. Rice dumplings should be well coated with curry and also the curry should be thickened.

Garnish with cashews.

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