Appam & Stew is a typical Keralite breakfast equally loved by people of all ages.
1. Basmati rice - 1 cup (soaked for atleast 3 hours)
2. Coconut - 1/2 of one
3. Cooked rice - 3 tbsp
4.Salt - As reqd
5.Sugar - 1 tsp
1.Potato - 1 no
2.Soaked green peas - 1/2 cup
3.Beans - 3 - 4 nos
4.Carrot(diced) - 1/2 cup
5.Green chillies - 3 nos
6.Ginger(grated) - 1 tsp
7.Garlic(grated) - 1 tsp
8.Garlic(grated) - 1 tsp
9.Onion(large) - 1 no
10.Small onions(crushed) - 1 tsp
11.Coriander powder - 2 tbsp
12.Garam masala - 1 tsp
13.Thick coconut milk - 1/2 cup
14.Thin coconut milk - 1 cup
1.Ghee - 1 tsp
2.Dry red chillies(Kollamulaku) - 2 nos
3.Small onions(Kunjulli) - 1 tsp (finely sliced)
4.Mustard seeds - 1 tsp
- Grind together basmati, cooked rice and coconut along with 1/2 cup water finely.
- Keep aside in a warm place for fermenting. :- It will definitely ferment when kept overnight. If you live in a cold region, keep the vessel in hot water.
- Add water, salt, a pinch of soda bicarb and a tsp of sugar to the fermented batter.
For making the stew:-
- In a pressure cooker, saute the onion, ginger, garlic, small onions, and green chillies.
- When onion starts becoming translucent, add the vegetables and stir.
- Add coriander powder and stir for 1 min.
- Add 1 cup of thin coconut milk and mix well.
- Cook on high flame up to 1 whistle and later, on low flame for 5 mins.
- After the pressure settles, add the thick coconut milk and stir.
- Add garam masala. :-Do not heat after this.
- Add pepper if needed. :- A tsp of Ari podi(Rice flour) can be added to make the stew thick.
- Splutter mustard seeds, small onions, dry red chillies, and curry leave in ghee.
- Garnish the stew with the above.
N.B: Chicken also can be added to this stew.