Grind coarsely grated coconut and jeera. Into a bowl add in roasted rice flour, grinded coarsely, and salt. Mix well and keep this aside.
Add water into a large pan or uruli; add in sliced cheriya ulli (shallots), sliced garlic, salt, curry leaves, and coriander powder. Bring this to a boil.
Add this boiled and hot water to the rice flour and coconut mix and mix well and make it into a dough. Allow it to cool down a little.
Pinch off lemon sized balls from this and slide it into the hot simmering water and bring it to a boil and cover and simmer it for another 7 mins. The pidi or rice dumplings will take 5-7 minutes to cook on medium low flame. Once it is cooked carefully turn it to the other side.
Into 1 tbsp rice flour add 1/2 cup coconut milk and mix well without lumps. Add this into the pidi and mix well. The rice flour will help it to thicken. After about 2-3 minutes and switch off the flame. Pidi is ready to serve with varutharacha kozhi curry.