Appam and Kadala curry recipe

Thought of enjoying the long weekend with a typical Kerala breakfast of appam and kadala curry, its been long that I have made this. 

I have another  recipe  of appam in my blog which has no yeast this one is a recipe with yeast and then of course the recipe of the kadala curry in the pic will also be posted.

Ingredients for appam

Rice (good quality – sona masuri, basmati) – 2 cups

Grated coconut – 1 cup

Paper poha (thin beaten rice) – ¾ cup

Yeast – a pinch (yes, just a pinch)

Sugar – 2 tbsp.

Method

• Soak the rice for about 3 hours.
• Grind all the ingredients for the appam together well, smoother the better; the batter has to be slightly thinner than dosa batter.
• Keep the batter to ferment for few hours or overnight.
• After fermentation add salt and mix well and leave it to rest for another 15 mins. The batter will puff up again, yes and that very important for good appams.
• Meanwhile take the appa chatti (I use the cast iron chatti) on the stove and heat on lower medium flame.
• Sprinkle few drops of sesame oil and then sprinkle little water so that the oil is dispersed and also the heat of the chatti is maintained. (My personal trick and suggestion)
• Take a ladle of batter and pour in the centre of the chatti and without waiting or wasting time hold the handle of the pan and swirl so that the batter spreads around the edges of the pan and the excess batter accumulates at the centre, cover the appam with a lid.
• Open the lid after few seconds .
• Wait for few seconds before you remove the appam for the pan. You needn’t flip the appam.

Recipe for kadala curry

Ingredients

Brown chana – ½ cup

Onion- one med sized

Green chillies – one or two

Ginger – about an inch

Grated coconut - half a cup

Jeera (cumin)- ½ tsp

Saunf ( fennel seeds) – ½ tsp

Pepper powder – ½ tsp

Chilli powder – ½ tsp

Turmeric powder – ½ tsp

Coriander powder – 2 tsp

Cardamom – 1 or 2

Cloves – 1-2

For seasoning

Oil

Mustard

Dried red chillies

Curry leaves.

Method

• Soak chana overnight.
• Cook the chana with sufficient water, onions, ginger and green chillies.
• Take a pan, add little oil and add the grated coconut, sauté until golden brown and then add all the remaining spices and spice powders.
• Once cooled grind the coconut mixture to a fine paste (as fine as possible).
• Add the ground coconut spice mixture and salt into the chana and mix well and bring it to boil.
• Season with mustard, dried red chillies, curry leaves

Notes

I used one cup of unpolished red rice and one cup of ordinary sona masuri rice.

I used thin red poha instead of white poha.

Thanks 

Chaithanya

Pathiri with kadla curry

Pathiri is nothing but thin crepes made of rice flour. No this is not made with rice batter but with rice dough. You get pathiri flour in the market, you can just follow the instructions or if you have veyr fine roasted rice flour add hot water and knead to a fine smooth dough. Make small balls from the dough and then press it in a roti maker , so that you get a thin flaky rice sheet. Grill in both sides on a tava without oil. Serve hot with any spicy dish of your choice.

I made kadala ( black gram) curry and the accompaniment for this pathiri. Kadala curry is a famous side dish of keralites and is mainly eaten with another keralite dish called puttu, which is again steamed rice flour.

Yesterday I did pen the recipe about the kadala curry and I am wondering where and how it disappeared. Anyway following is the recipe

Ingredients

Black gram - 1 cup ( soak it over night)

Onions- 2 med ones

Ginger - one inch

Green chillies- 2-3 

Turmeric powder- 1/2 tspn

Pepper powder- 1/2 tspn

Coriander powder- 2 -3 tspns 

Garam  masala- 1/2 tspn

Jeers- 1/2 tspn

Fennel seeds- 1/2 tspn

Coconut -1/2 cup ( grated)

For seasoning

Mustard- 1/2 tspn

Dry red chillies- 2-3 

Curry leaves

Cut coconut or Kopra pieces

Method

Drain the soaked black gram and then add in the chopped onions, ginger and green chillies and pressure cook until soft. You can wait for the first whistle and then simmer for around 20 minutes to get it cooked.

Grind the coconut with all the masalas and two laddles of the cooked black gram to a very fine paste. Add it to the cooked black gram and mix well and keep it on the stove again and let it boil for around 5 minutes. Remove from fire and do the seasoning. Serve hot !

Brown chana- snowpeas stir fry

Ingredients


Brown chana - 3/4 cup
Snow peas- 100 gms
Onion- 1 
Green chillies- 2 
Coconut- 1/4 cup ( cut into small pieces)


Method 


Soak the black chana overnight and pressure cook till soft. Heat a little oil in a kadai. Put in the onion and green chillies, add in the cooked black chana and chopped snowpeas. Add in the salt, pepper powder and coconut pieces. Stir well and serve hot!