Appam and Kadala Curry is a beloved South Indian breakfast pairing that's both comforting and incredibly flavorful. The delicate, lacy appam, a type of fermented rice pancake, offers a subtly sweet and spongy texture, a perfect counterpoint to the vibrant, spicy chickpea curry. This classic combination boasts a delightful balance of textures and tastes, showcasing the best of Kerala cuisine. Imagine the fragrant steam rising from a plate of golden appams, nestled beside a rich, reddish-brown curry brimming with aromatic spices and tender chickpeas.
This tantalizing culinary experience is surprisingly easy to recreate at home. Forget complicated recipes and lengthy preparations; this guide provides a simplified approach to making authentic-tasting Appam and Kadala Curry. Ready to dive into the detailed, step-by-step instructions and create this delicious South Indian breakfast yourself? Let's get started!
Tools Needed
- Mixer
- Cooker
- Appam pan or non-stick pan
- Tawa
- Spatula
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Appam Batter
- Wash and soak green rice, urad dal, fenugreek seeds, and aval for 4-5 hours. Add water as needed.
- Grind the soaked mixture with coconut water and grated coconut to a fine paste.
- Add salt and sugar to the batter, mix well, and let it ferment overnight (at least 8 hours).
Step 2. Cook the Appam
- Heat an appam pan or non-stick pan, add a ladle of batter, and swirl to create a thin layer. Cook on medium flame until cooked through.
Step 3. Prepare the Chickpea Curry
- Wash and soak black chickpeas overnight (8 hours).
- Cook chickpeas in a pressure cooker with tomatoes, green chili, onions, ginger-garlic paste, turmeric powder, chili powder, coriander leaves, and salt. Cook for 4 whistles.
- Grind coconut flakes, anise, cumin, pepper, cloves, bay leaves, and cardamom pods into a paste.
- Once the pressure is released from the chickpeas, add the ground paste and cook for another whistle.
- After the final whistle, add oil, anise, and curry leaves; fry until fragrant.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- For softer appams, use a low to medium flame. High heat will cause the bottom to burn.
- If you don't have an appam pan, a regular non-stick pan or tawa works well.
- Adjust the spice level in the kadala curry according to your preference.
Nutrition
- N/A
FAQs
1. Can I make the appam batter ahead of time?
Absolutely! The appam batter needs to ferment for at least 6-8 hours, or even overnight, for the best results. This fermentation process is key to the fluffy texture.
2. What if my appam batter is too thick or too thin?
If it's too thick, add a little water, a tablespoon at a time, until you reach the desired consistency. If it's too thin, add a little more rice flour. The batter should be pourable but not watery.
Enjoy the delightful combination of fluffy appam and spicy chickpea curry – a taste of South India right in your kitchen! This easy recipe is perfect for a weekend brunch or a special breakfast treat. With a little practice, you'll be mastering this classic dish in no time!