Appam And Kerala Style Vegetable Stew

SpicySpicy Served HotServed Hot
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Everyone who have tasted authentic Kerala dishes will love appaam n puttu. Appam is the one dish which my mother and grand mother have never tried. Always i was in love with these appams.. with crispy edges n soft pillowy inside. A big bowl of coconut milk goes well with these appams.. But my love for veg stew has no limits.. A very quick to make side dish if all ingredients are in hand..


Servings: 3 Preparation time:
  • Rice, White, Short-grain, Raw, Plain 1 cup - (Raw) Rice
  • Rice Flake Idli Batter, 1 cup - Idli Rice
  • Urad Dal, White, Urad Dhall, Urad Dhal 1/2 cup - Urad dal
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva 1/4 tsp - Fenugreek seeds
  • Coconut Milk Thick, 1/2 cup - Coconut milk (which i did not add)
  • Water - as req
  • Ingredients for Vegetable stew:
  • Potato, Flesh And Skin, Raw, aloo 3 – Potatoes ( cubed)
  • Carrots, Baby, Raw, 1 – Carrot ( cubed)
  • Peas, Green, Raw, ¼ cup – (Frozen) Green Peas
  • Onions, Raw, Onion 1 – Onion (sliced /white onion preferred)
  • Ginger Root, Raw, Fresh Ginger 1(½”)piece – Ginger ( thinly sliced)
  • Cloves, Ground, Clove, Lavang 4 - Cloves
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks 1(1/2”) - Cinnamon
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi 4 - Cardamom
  • 6 - Black pepper corns (slighlty crushed)
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 8 - Green chillies, slit
  • Coconut Milk Thick, ½ cup – Thick Coconut milk
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves (2 sprig) - Curry leaves
  • Coconut Oil, 1 tbsp - Coconut oil (or any cooking oil)
  • Salt, Common Salt, Rock Salt, Table Salt Salt

Instructions (Preparation Steps):

  • Wash and soak the above ingredients for 3 hrs and grind them to smooth and thin batter. Add salt mix well and ferment overnight.
  • Next day morning mix the batter well and make appams in appam pan.
  • Method:
  • Pressure cook potato and carrot for 1 whistle with ¼ tsp salt.
  • In a pan heat oil, add onion, ginger, chillies, curry leaves, cloves, cinnamon n cardamom jus mix them and add the veggies to it add salt add ½ cup water and close the lid. (Onions should not be fried the color should be retained)
  • In 4 min the vegetables will be cooked add coconut milk and simmer for another 3 min and switch off the stove. Serve hot with appam!!!

Cook's Tip:
Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.


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