Kerala vegetable stew with appam

Ingredients for 4 portions

• 2 tbspCoconut oil
• 2 gCinnamon, a 3 cm piece of stick
• 4Cloves
• 1 gCardamom, 3 pods
• 1 tspBlack pepper, whole peppercorns
• 1Onion, thinly sliced
• 1 tbspGinger, cut in thin strips
• 4Green chillies, slit
• 2 sprigsCurry leaves
• 2Potatoes, peeled, in 2 cm cubes
• 2Carrots, in 2 cm pieces
• 100 gGreen beans, in 3 cm pieces
• 100 gGreen peas, fresh or frozen
• 400 mlCoconut milk
• ≈ 300 mlWater
• to tasteSalt

On the side

• 250 gRice, raw rice (not parboiled), soaked overnight
• 80 gGrated coconut
• 2 tbspSugar
• 3 mlDried yeast
• ≈ 350 mlWater, for the batter
• 1 tspCoconut oil, for the pan

Method

1. In the morning, drain the rice and grind it in the mixie with the coconut and most of the water for the batter to a smooth, pourable batter. Cook 3 tablespoons of the batter with the rest of the water in a small pan, stirring, until it thickens to a glue (kappi), let it cool and stir it back into the batter with the sugar, yeast and a little salt. Cover and leave in a warm place for about 8 hours, until risen and bubbly.
2. In the evening, peel and cube the potatoes, cut the carrots and beans into pieces, slice the onion, cut the ginger into thin strips and slit the green chillies.
3. Heat the coconut oil in a wide pan and add the cinnamon, cloves, cardamom and peppercorns. When they smell fragrant, add the onion, ginger, green chillies and curry leaves and sauté until the onion is soft but not brown, about 4 minutes.
4. Add the potatoes, carrots and beans, half the coconut milk mixed with the water, and salt, and bring to the boil.
5. Cover and simmer for 15 minutes, adding the peas for the last 5, until the vegetables are tender.
6. Meanwhile, start the appams: heat an appachatti (appam pan) or a small kadai with a lid over a medium flame and grease it with a little oil. Pour in a ladle of batter, lift the pan and swirl it once so the batter coats the sides thinly and stays thick in the middle. Cover and cook for 2 minutes, until the edges are crisp and lacy and the centre is soft and cooked. Lift out and make the rest the same way.
7. Lower the heat under the stew, stir in the rest of the coconut milk and heat through without letting it boil. Serve with the warm appams.

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