This is a very simple dish, but I like it because of its subtle flavor and of course I love the thick & creamy coconut milk.This goes very well with appam, but I like it best with puttu, if you havent tried that combo yet, I strongly recommend you give it a try.
Ingredients
Carrot – 1 (cubed)
Potato – 1 (cubed)
Green Peas – 1/4 -1/2 cup
Onion – 1, sliced finely
Green chilly – 4-5
Ginger & garlic – 1 tbsp each, crushed
Whole black pepper – 1/2 tsp
Cinnamon – 1 piece
Cloves – 3
Cardamom – 3
Thin coconut milk – 1 1/2 cup
Thick coconut milk – 1/2 – 3/4 cup
Curry leaves
Salt
Coconut oil
How To Make It
Heat oil in a deep bottom pan & splutter the crushed spices. Add the onion, ginger & garlic, curry leaves & green chilly and saute for a few minutes till the onion becomes soft/transparent. Dont make the onions brown. Add the cubed vegetables & combine well. Add thin coconut milk & salt, bring to boil, reduce heat; simmer and cook till vegetables are tender, it will take 10 mins approx. Add thick coconut milk and cook for 5 more minutes & remove from fire. Garnish with curry leaves fried in coconut oil or ghee.
Appam
Ingredients
1 1/2 cups raw rice (chawal)
1 coconut
2 tsp sugar
1/3 cup Steamed Rice
1/2 tsp dry yeast
ghee or oil for frying
salt to taste
Method
Wash and soak the rice for 6 hours. Drain.
Grate the coconut, add 2 cups of water and take out coconut milk. Strain.
Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.
Cover and keep for 2 to 3 hours.
Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer forms on the side and the middle remains thick.
Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp.
Repeat for the remaining batter.
Serve hot with coconut stew and coconut chutney.
