Kerala Style Appam & Vegetable Stew Recipe

Name: Kerala Style Appam & Vegetable Stew Recipe
Total time: 390 min
Yield: 1
Cuisine: South Indian

Recipe By Slurrp

A traditional Kerala breakfast of pancakes made from fermented rice batter accompanied by vegetables stewed in coconut milk and flavoured with spices. popular vegetables based curry from Kerala which is also known as ishtu. basically, a combination of vegetable creamy curry prepared with thick and thin coconut milk and dry spices. it is generally served with flaky Malabar parotta or appam, but also popularly served with idiyappam and ghee rice.

4.8

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Vegdiet

6hr 30minstotal

6hr Prep

30minsCook

ingredients serve

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Ingredients For Kerala Style Appam & Vegetable Stew Recipe

Ingredients for Appam
2 cup Raw rice
1 cup Freshly grated coconut
1 cup Cooked Rice
NaN As required Salt
2 tablespoon Sugar
1 teaspoon Active dry yeast
Ingredients for stew
2 Nos Potatoes
10 Nos Green beans
1 Nos Carrot
0.25 cup Water
250 milliliter Coconut milk
1 sprig Curry leaves
1 sprig Green chillies
1 teaspoon Sugar
3 Nos Cloves
1 teaspoon Peppercorn

Directions : Kerala Style Appam & Vegetable Stew Recipe

STEP 1.Soak 2 cups raw rice for 3 hours

STEP 2.1 in a tall jar of the mixer grinder, add 2 cups soaked raw rice, 1 cup freshly grated coconut and 1 cup cooked rice. Grind to make a thick batter. Add a little water to adjust the consistency and grind again.

STEP 3.2 transfer the batter to a mixing bowl. Add salt to taste, 2 tbsp sugar and1 tsp active dry yeast and mix well.

STEP 4.3 cover and set aside to ferment for 2 to 3 hours. When fermented it will be full of air pockets. Give it a stir.

STEP 5.4 preheat an appachetty on medium high heat.

STEP 6.5 spoon a ladle of batter into the centre of the appachetty and swirl to spread.the batter will be thick in the centre and thin on the sides. Drizzle a little oil over the appam, cover and cook for 2 minutes until golden brown and crisp on the sides. Remove from the pan.

STEP 7.6 for the stew, in a pressure cooker add 2 potatoes peeled and cubed, 10 green beans cut lengthwise , 1 carrot diced and salt to taste. Add ¼ cup water and pressure cook for 3 whistles. Release the pressure immediately to retain the fresh colour of the vegetables.

STEP 8.7 next turn on the heat to simmer and add 250 ml coconut milk, 1 sprig curry leaves, 2 green chillies slit lengthwise, 1 tsp sugar, sprinkle salt and add ¼ cup water to adjust consistency and stir.

STEP 9.8 add 3 cloves (lavang), 1 tsp coarsely pounded peppercorn. Stir well and allow to simmer for 1 to 2 minutes.

STEP 10.9 serve hot with the appam

Nutrition
value

4221

calories per serving

185 g Fat68 g Protein562 g Carbs74 g FiberOther

Current Totals

185 g Fat
68 g Protein
562 g Carbs
74 g Fiber

MacroNutrients

Carbs
562 g
Protein
68 g
Fiber
74 g

Fats

Fat
185 g

Vitamins & Minerals

Calcium
314 mg
Iron
38 mg
Vitamin A
2169 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
18 mg
Vitamin B6
1 mg
Vitamin B9
180 mcg
Vitamin B12
0 mcg
Vitamin C
87 mg
Vitamin E
12 mg
Copper
4 mcg
Magnesium
686 mg
Manganese
21 mg
Phosphorus
1361 mg
Selenium
6 mcg
Zinc
13 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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