Appam with stew

 Certainly! Appam with stew is a popular combination in South Indian cuisine. Appam is a soft and fluffy pancake made with fermented rice and coconut batter, while stew is a mildly spiced curry made with vegetables and coconut milk. Here's how you can prepare Appam and Stew:

Appam Recipe: Ingredients:

• 2 cups raw rice
• 1/2 cup grated coconut
• 1/4 cup cooked rice
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• Salt to taste

Instructions:

1. Rinse the raw rice in water a few times and soak it in water for about 4-6 hours.
2. Drain the soaked rice and transfer it to a blender or food processor.
3. Add grated coconut and cooked rice to the blender along with a little water. Grind it to a smooth batter.
4. In a separate bowl, dissolve the yeast and sugar in 1/4 cup warm water. Let it sit for 5 minutes until the yeast is activated and frothy.
5. Add the yeast mixture to the rice-coconut batter. Mix well.
6. Add salt to the batter and mix again. Cover the bowl and let the batter ferment overnight or for about 8 hours.
7. After fermentation, the batter will have risen and become slightly frothy.
8. Heat a non-stick appam pan or a shallow curved pan (also known as appachatti) over medium heat.
9. Pour a ladleful of batter into the center of the pan and gently swirl it around to spread the batter thinly and evenly.
10. Cover the pan and cook the appam for a few minutes until the edges turn golden brown and the center is cooked and slightly spongy.
11. Remove the appam from the pan and repeat the process with the remaining batter. Serve hot with stew.

Stew Recipe: Ingredients:

• 1 cup mixed vegetables (carrots, potatoes, beans, peas), diced
• 1 onion, thinly sliced
• 2 green chilies, slit lengthwise
• 1-inch piece of ginger, grated
• 3-4 garlic cloves, minced
• 1 cup thick coconut milk
• 1/2 cup thin coconut milk (optional)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A few curry leaves
• 2 tablespoons coconut oil
• Salt to taste

Instructions:

1. Heat coconut oil in a pan or pot over medium heat.
2. Add mustard seeds and cumin seeds. Once they start to splutter, add the curry leaves and sliced onions. Sauté until the onions turn translucent.
3. Add the grated ginger and minced garlic. Sauté for a minute until the raw smell disappears.
4. Add the diced vegetables and green chilies. Mix well and cook for a few minutes until the vegetables are slightly tender.
5. Pour the thin coconut milk (if using) into the pot and bring it to a gentle boil. Reduce the heat and let it simmer for 5-7 minutes.
6. Add the thick coconut milk to the pot and season with salt. Stir well and let it simmer for another 5 minutes.
7. Taste and adjust the seasoning if needed.
8. Remove from heat and serve the stew hot along with appam.

Enjoy your delicious Appam and Stew!