Kerala Appam with Vegetable Stew

Soft, lacy appams made with fermented rice batter paired with a creamy coconut vegetable stew, showcasing Kerala’s culinary richness.

Ingredients:

• For Appam:
• 2 cups raw rice
• 1/2 cup grated coconut
• 1/4 tsp yeast
• 1 tsp sugar
• Salt to taste
• For Stew:
• 1 cup mixed vegetables (carrots, beans, potatoes)
• 1 cup coconut milk
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• Curry leaves
• 2 green chilies (slit)
• 1-inch ginger (julienned)

Recipe:

1. Soak rice for 6 hours, grind with coconut, and ferment with yeast and sugar overnight. Cook appams on a hot skillet.
2. Heat oil, add mustard seeds, curry leaves, chilies, and ginger. Sauté.
3. Add boiled vegetables and coconut milk, simmer for 5 minutes.
4. Serve the stew hot with appams.

Benefits of Key Ingredients:

• Coconut Milk:
  • Rich in healthy fats and boosts brain function.
  • Replenishes electrolytes, making it great for hydration.
• Curry Leaves:
  • Aids digestion and reduces cholesterol.
  • Packed with antioxidants that fight free radicals.
• Rice: Provides energy and is gluten-free.
• Ginger:
  • Enhances the immune system and protects against infections. 
  • Anti-Inflammatory Properties: Curry leaves and ginger reduce inflammation and joint pain.