Appam & Stew

Ingredientsfor 2 servings

• 1 cup Basmati rice soaked for atleast 3 hours
• 1/2 Of Coconut
• 3 tbsp Cooked rice
• Salt, to taste
• 1 tsp Sugar
• 1 tsp Ghee
• 2 nos Dry red chillies (Kollamulaku)
• 1 tsp Small onions — finely sliced (Kunjulli)
• 1 tsp Mustard seeds

Preparation

1. Step 1

   Grind together basmati, cooked rice and coconut along with 1/2 cup water finely.

2. Step 2

   Set aside in a warm place for fermenting.

3. Step 3

   It will definitely ferment when kept overnight. If you live in a cold region, keep the vessel in hot water.

4. Step 4

   Add water, salt, a pinch of soda bicarb and a tsp of sugar to the fermented batter.

5. Step 5

   For making stew:- 1)In a pressure cooker, cook the onion, ginger, garlic, small onions and green chillies.

6. Step 6

   When onion starts becoming transluscent, add the vegetables and stir.

7. Step 7

   Add coriander pwder and stir for 1 min.

8. Step 8

   Add 1 cup of thin coocnut milk and Stir everything together thoroughly.

9. Step 9

   Cook on high heat upto 1 whistle and later, on low heat for about 5 minutes.

10. Step 10

    After the pressure settles, add the thick coconut milk and stir.

11. Step 11

    Add garam masala.

12. Step 12

    Do not heat after this.

13. Step 13

    Add pepper if needed.

14. Step 14

    A tsp of Ari podi(Rice flour) can be added to make the stew thick.

15. Step 15

    Let the mustard seeds crackle, small onions, dry red chillies and curry leaves in ghee.

16. Step 16

    Garnish the stew with the above.

17. Step 17

    Chicken also can be added in this stew.