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Craving a taste of South India? Let me share my favorite appam and stew recipe. This combo brings back memories of lazy Sunday mornings at my grandmother's house. Crispy, lacy appams paired with creamy vegetable stew create perfect harmony on your plate. Best part? You'll feel like a master chef without breaking a sweat. Ready to transport your taste buds to Kerala's backwaters? Grab your pan and let's get cooking!
Ingredients for Delicious Appam and Stew
- Rice: Essential for making the appam batter, provides the base and structure for the dish with its unique texture.
- Coconut milk: Adds richness and a subtle sweetness to both the appam batter and the stew, enhancing overall flavor profile.
- Mixed vegetables: Bring color, texture, and nutrients to the stew, creating a wholesome and balanced dish with a variety of flavors.
Read more: Mulligatawny Stew
Essential Tools for Making This Recipe
- Grinder: Grind rice and coconut milk to make a smooth batter for the appams.
- Appam pan: Cook the appams until crispy on the edges in this specialized pan.
Appam And Stew Recipe
Equipment
- Appam pan
- Saucepan
Ingredients:
Appam Ingredients
- 2 cups Rice
- 1 cup Coconut milk
- 1 tsp Salt
Stew Ingredients
- 2 cups Mixed vegetables (carrots, potatoes, beans) chopped
- 1 cup Coconut milk
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Ginger grated
- 2 cloves Garlic minced
- 1 cup Water
Read more: Gamjatang Stew Recipe
Instructions:
- Soak rice for 4 hours. Grind with coconut milk and salt to make a smooth batter. Let it ferment overnight.
- Heat appam pan, pour a ladle of batter, swirl to spread. Cover and cook until edges are crispy.
- For stew, heat oil in a saucepan, sauté ginger and garlic. Add vegetables, water, salt, and pepper. Cook until vegetables are tender.
- Add coconut milk, simmer for 5 minutes. Serve hot with appams.
Notes:
Nutrition value:
Keywords:
Read more: Youvetsi Stew Recipe
Can You Make Appam and Stew Ahead of Time?
Make Ahead Instructions
- The appam batter can be prepared ahead and stored in the refrigerator for up to 2 days.
- Cooked appams can be stored in an airtight container in the fridge for 2-3 days.
- The stew can be made in advance and stored in the fridge for 3-4 days.
Freezing Instructions
- Appam batter can be frozen in an airtight container for up to 1 month.
- Cooked appams can be frozen in a single layer, then transferred to a freezer bag for up to 2 months.
- The stew can be frozen in a freezer-safe container for up to 3 months.
In traditional Kerala cuisine, appam and stew are often served as a popular breakfast dish, but they can also be enjoyed as a light dinner option.
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