Appam with stew & chutney
- Category: Accompaniments
Serves: 4
Appam, with Stew and 3 chutney’s.
A) Appam batter Recipe
Ingredients
- ½ cup Parimal Rice
- ½ cup Sona masoori Rice
- 1 cup Urad dal
Soak the above for 3 hours.
Grind with ½ shredded coconut, add salt, and keep aside for 8 hours for fermentation.
Directions
- Balance the consistency of the batter, with coconut milk.(Do not add water to make it thin).
- The batter should be of a flowing consistency. (Like Dosa batter).
- Add salt as per taste, 1 tbsp. sugar, and 2 tbsp. finely grated coconut.
- Mix all the above ingredients, and the batter is ready to make Appam.
- Pour ½ cup of batter on the appam griddle and cook with 2 tbsp.of coconut oil.
Chutney Recipes
A) Red chutney Recipe
Ingredients
- 4 pieces dry kashmiri Chilli well soaked
- 1 cup grated Coconut
- 2-3 flakes of Garlic
- 2 tbsp. Tamarind water
- 2 tbsp. Oil
- Salt as per taste
Directions
- Mix all the above ingredients and grind into a thick coarse consistency.
- Pour the mixture out in a bowl and temper it with oil, mustard seeds and curry leaves.
B) Green chutney Recipe
Ingredients
- 1 cup grated Coconut
- 1 inch Ginger peeled
- One green Chilli
- 2 tbsp. split Channa
- 1 tbsp. Oil
- 2 tbsp. Coriander leaves
- Salt as per taste
Directions
- Mix all the above ingredients and grind into a thick coarse consistency.
- Pour the mixture out in a bowl and temper it with oil, mustard seeds and curry leaves, a pinch of asafoetida (hing).
C) White chutney Recipe
Ingredients
- 1 cup grated fresh Coconut
- 1 inch grated Ginger
- 2 green Chillies
- 2 tbsp. Water
Directions
- Mix all the above ingredients and grind into a thick coarse consistency.
- Pour the mixture out in a bowl and temper it with oil, mustard seeds and curry leaves, a pinch of asafoetida (hing).
C) Stew Recipe
Ingredients2 Cups of chopped vegetables (medium potatoes, french beans, carrots, cauliflower, green peas, onions)
- 2 tbsp. red kashmiri Chilli paste
- 2 cups of Coconut milk
- 3 tbsp. Coconut Oil
- 2 tbsp. Tamarind water
- Mustard seeds, Cumin seeds
- Salt to taste
Directions
- In a cooking pot, add 3 tbsp. coconut oil, mustard seeds, asafoetida, curry leaves, one sliced onion.
- Saute the onions and add the chopped vegetables, one cup of water and simmer until the vegetables soften and cook.
- After 5 mins, add 2 cups of coconut milk and let all the vegetables cook in the milk.
- Check if the consistency of milk is thick, add a little more milk to make it thin.
- Add one tbsp of kashmiri chilli paste and 2 tbsp. turmeric water and salt.
- Serve the appams with the stew and chutneys.
