Kerala Coconut Veg Stew With Appam Recipe

About this recipe

Kerala Coconut Veg Stew with Appam is a wholesome and comforting South Indian breakfast dish that pairs creamy, spiced vegetable stew with soft and fluffy appams. The stew is made with fresh vegetables gently simmered in a fragrant coconut milk base, flavored with curry leaves and mild spices. Perfect for a family breakfast, this dish strikes a balance of flavors and textures, leaving you nourished and satisfied.

Ingredients

• 200Ml Kara Coconut Milk Classic (200ml)
• - Coconut Oil
• medium Chilli Green Long
• 250 g Carrot
• 1Kg Potato
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 250 g French Beans
• - Green Peas
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• - Rice Flour
• - Grated Coconut
• 500 g Sugar
• - Dry Yeast
• 100 g Salt

Instructions

1. 1. In a bowl, mix rice flour, grated coconut, dry yeast, sugar, and warm water to make a smooth batter. Let it ferment for 4-6 hours in a warm place.
2. 2. Heat coconut oil in a deep pan, add mustard seeds, cumin seeds, curry leaves, and green chili, and sauté until aromatic.
3. 3. Add diced carrots, beans, potatoes, and green peas to the pan. Stir in turmeric powder, garam masala, and salt. Cook for 5 minutes.
4. 4. Pour coconut milk into the pan and simmer gently for 10-15 minutes, allowing the flavors to combine and vegetables to soften.
5. 5. Preheat an appam pan and pour a ladleful of fermented batter into it, swirling to spread the batter thinly. Cover and cook until the edges turn crisp and the center is fluffy.
6. 6. Serve the hot vegetable stew alongside freshly made appams for a wholesome breakfast.