Appam and Egg Stew ( a comeback !! )

Hi Friends.. am back.. it’s indeed a comeback…since the gap is quite long… a long gap of 2 years or more.
I do not feel guilty over the issue that I’ve been inactive on my blog for such a long time. It was all for a good purpose and that good thing is a pretty little flower with her tiny arms around my neck…
“MY ONE YEAR OLD DAUGHTER”. It was all worthwhile to dedicate my entire time as a mom for my little one. She has started walking and running all over the house, keeping me on my toes, so cooking was not  done elaborately…. it was done just for basic fulfillment.

This was prepared on a  Sunday for  breakfast but it turned out to be a Sunday brunch. Sundays are always lazy and slow moving, and preparing something like appam and stew requires lot of time. Preparing appams are not time consuming since the batter was prepared a day before and kept overnight for fermentation. Egg stew requires lot of time as the coconut milk used here was not the store brought coconut powder. It was prepared by grating the coconut and extracting milk.You can use the coconut milk powder to cut down on cooking time.

For Appam:

2 cups rice (soaked for 2-3 hrs)

1 cup grated coconut

1/4 tspn yeast

1tspn sugar

1 cup cooked rice


Salt to taste

Grind together all the above ingredients  using water. Make the batter in a thick consistency. Leave the batter overnight for fermentation.

Make the appam using a pan (traditionally called as appam chatti). Pour one laddle of batter. Cover and  cook for 3-4 mins on medium flame. Once done take it out (do not flip over and cook).

For Egg Stew:

5-6 Boiled eggs

1 cup coconut milk

Whole garam masala (bay leaf, cardamom, cinnamon sticks, cloves)

Whole black pepper

3-4 green chillies

1 small onion …chopped

1tspn ginger garlic paste

Curry leaves

Salt to taste

Fry oil in a pan. Add the whole spices and the whole black pepper as well. Now add the onions and saute till golden brown. Add the ginger garlic paste and saute. Now add the curry leaves and green chillies. Now add the coconut milk. Let it simmer. Add the boiled eggs. Cover and cook for 4-5 mins. Serve hot with appam.


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1 comment

  1. CS August 12, 2012 at 8:02 PM Reply

    Nice recipe!

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