Mixed vegetables cooked in coconut milk and flavored with spices served along with soft and fluffy appams. A lip-smacking combo that can be served for breakfast, lunch, or dinner.
Mixed vegetables (cauliflower, potato, carrot, peas, beans) cut in small cubes – 2 cups
(I used potato alone)
Onion (cut in long strips) – 2 Nos
Ginger (cut in long strips) – 1/2 inch piece
Water – 1 glass
Green Chillies slit – 4
Salt to taste
Grated coconut – 1 cup (You can add either coconut milk or finely ground coconut paste)
Coconut oil : 2 tsp
Curry leaves – 2 stalks
Shallots – 5 nos
Elaichi pod – 2 nos (small ones)
Cloves – 4 nos
Tej patta – 1
Put onion, potato, ginger pieces, slit green chillies along with water into a vessel. Cook until potatoes are tender. You can lightly mash the potatoes so that they blend well with the gravy. Grind the grated coconut into a fine paste and add to the cooked vegetables in the vessel. Boil for 2 minutes and turn off. Pour coconut oil (raw-do not heat) and add curry leaves. Mix well and serve with hot appams. The traditional veg stew recipe ends here.
Here is my improvisation to the seasoning of this veg stew. Heat a kadai and pour coconut oil. Add thinely sliced shallots, cloves, and cardamom. Saute till shallots turn golden brown. Add this to stew. Mix well and serve.
Instead of the grated coconut, you can use tinned coconut milk that is available in the market. If you are using coconut milk, ensure that you do not overheat it.
Raw rice – 2 cups
Cooked rice : 1/2 cup
Grated coconut : 1 cup
Coconut water – of one coconut
Yeast – 1/2 tsp
Sugar: 1 tsp
Salt to taste
Method for Batter:
Soak the rice in water for 4-5 hours. Grind the rice along with cooked rice and coconut to a smooth paste. While grinding, add only minimal water because you will need to add coconut water also. You could also add the coconut water while grinding the paste. Mix the yeast in half a glass of warm water and add that to this batter. Pour this mixture in a vessel leaving enough room for fermenting. Allow to ferment overnight. Add salt to taste and sugar to the batter and mix well with a ladle. The batter is ready to use.
Note: If you stay in colder regions, the batter may not ferment well overnight. Take care to keep the batter in a warm place for overnight fermenting.
Method for Appam:
Heat the wok or appam chatty (a vessel specially used for making appams). If the wok is not non-stick, you will need to smear oil on the wok using a clean cotton cloth. Keep fire in medium. Pour the appam batter into the hot wok.
Hold the wok on two ends and gently swirl the wok to spread the batter around making it thin around the edges and thicker in the middle.
A well-fermented batter will form small holes when spread.
Cover the wok with a lid and cook on medium flame till the edges are crisp.
The lacy edges will come off the wok when it is done.
Serve hot along with the veg stew.
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