APPAM AND VEGETABLE STEW

This is a very popular breakfast dish from Kerala. Traditionally appam batter is fermented with toddy, a local alcohol derived from palm tree. But this is not possible everywhere so a little yeast is used instead. The stew is simple curry made with vegetables like carrot , potato, beans, cauliflower, capsicum, green peas etc .. but it is not necessary to use all these vegetables. You can just make do with what ever is available at home. Coconut milk is the key ingredient in both these dishes.

Appam
Rice ..... 1 cup
 (you can also use half cup of parboiled rice and half cup raw rice)
Coconut .... 3-4 tbsps (grated)
Coconut milk ... 1/2 cup or more
Salt .... as needed
Sugar .... 1 tsp
Yeast .... 1/2 tsp

Method:
1. Soak the rice for 4-5 hours.
2. Grind them in a mixie along with the other ingredients. Add a little water to grind into a smooth batter.
3. Remove the batter in a container and set aside for 10 - 12 hours until it ferments. In summer it takes less time but in winters you may have to keep it overnight.
4. Grease the appam kadai and wipe it with a paper tissue.
5. Pour some batter with a ladle and turn the appam kadai to spread the batter on the edges of the pan.
6. The remaining batter settles down in the middle giving a fluffy texture while the edges are thin and crisp.

Vegetable Stew:
Potato ... 1
Carrot .... 1/2
Beans ..... few
Capsicum .. 1
Onion ... 1
Ginger ...  1 tsp grated
Garlic .... 1 tsp (optional)
Green chillies .. 1 -2
Coconut milk ... 100 ml
Cinnamon... 1 piece
Cloves ...... few
Bay leaves .. 1-2
Salt .......... to taste
Turmeric powder .. 1/8 tsp
Curry leaves ... 1 sprig
Oil ..... 2 tbsps (preferably coconut oil)

Method:
1. Heat oil in a pan and add the whole spices.
2.When they give out an aroma, add the sliced onion and saute until translucent.
3. Add the ginger, garlic, green chillies and curry leaves.
4. Add the diced vegetables and saute.
5. Add one cup water and salt, turmeric powder. Simmer until the vegetables are done.
6. Stir in the coconut milk and boil for half a minute. You can discard the whole spices before serving if you want.

Note: In case you are using fresh home made coconut extract then add the thin milk first to cook the veggies and stir in the thick milk towards the end. I have used the store bought ready to use coconut milk which is thick. So I cooked the veggies with water.

Posted in: Indian Cook