Appam with Stew Recipe

Appam with stew is a popular and beloved dish in South Indian cuisine, particularly in Kerala. This delightful combination is a staple in many households and is often enjoyed for breakfast or dinner. Here’s a closer look at what makes Appam with stew such a cherished meal:

Ingredients:

For Appam:

• 1 cup raw rice (preferably parboiled rice)
• 1/4 cup cooked rice
• 1/4 cup grated coconut (fresh or frozen)
• 1 teaspoon sugar
• 1/2 teaspoon dry active yeast
• Salt to taste
• Water as needed

For Vegetable Stew:

• 1 tablespoon coconut oil
• 1 onion, thinly sliced
• 2-3 green chilies, slit lengthwise
• 1-inch piece of ginger, julienned
• 2-3 cloves garlic, minced
• 1 carrot, diced
• 1 potato, diced
• 1/2 cup green beans, cut into 1-inch pieces
• 1/2 cup cauliflower florets
• 1 cup thick coconut milk
• 1 teaspoon turmeric powder
• Salt to taste
• A few curry leaves
• Fresh coriander leaves for garnish (optional)

Instructions:

1. Prepare Appam Batter:

1. Rinse raw rice thoroughly under running water and soak it in water for 4-6 hours.
2. In a blender, combine soaked raw rice, cooked rice, grated coconut, sugar, dry active yeast, and salt. Blend until you get a smooth batter.
3. Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-10 hours or overnight. The batter should rise and become slightly bubbly.

2. Make Vegetable Stew:

Stew

The stew served with Appam is a mildly spiced, aromatic curry, typically made with coconut milk as the base. It can be prepared with various ingredients such as vegetables, chicken, or mutton. The stew is known for its rich and creamy texture, and the flavors are subtly enhanced with spices like cinnamon, cloves, and cardamom.

1. Heat coconut oil in a large pan or pot over medium heat.
2. Add thinly sliced onions, slit green chilies, julienned ginger, and minced garlic. Saute until onions turn translucent.
3. Add diced carrots, potatoes, green beans, and cauliflower florets to the pan. Mix well to coat the vegetables with the spices.
4. Pour in thick coconut milk and add turmeric powder and salt to taste. Stir to combine.
5. Add a few curry leaves for flavor and aroma. Cover the pan and let the stew simmer for 10-15 minutes, or until the vegetables are tender and cooked through.
6. Once the stew is ready, remove the pan from heat and set aside. Adjust the seasoning if needed.

3. Cook Appam:

1. Heat an appam pan or non-stick skillet over medium heat.
2. Pour a ladleful of fermented appam batter into the center of the pan.
3. Quickly swirl the pan in a circular motion to spread the batter evenly and form a thin layer along the edges, leaving the center thicker.
4. Cover the pan with a lid and let the appam cook for 2-3 minutes, or until the edges turn crispy and golden brown, and the center is cooked through.
5. Once the appam is cooked, remove it from the pan and place it on a serving plate.
6. Repeat the process with the remaining batter to make more appams.

4. Serve Appam with Stew:

1. Serve hot and crispy appams with a generous serving of warm vegetable stew.
2. Garnish with fresh coriander leaves, if desired.
3. Enjoy the delightful combination of soft appams and flavorful stew for a comforting and satisfying South Indian meal.