Appam And Kerala Style Vegetable Stew

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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:
Ingredients:
  • 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!
648 likes
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.
751 likes
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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