Palappam Recipe & Mutton Stew Recipe - Kerala Special

Kerala cuisine offers many delicious dish that are popular amongst foodies all over the country..That include appam and stew which is specialty and favorite breakfast among most of keralites and its our family's favorite too :) When my mom asks me what I want special on reaching home, this dish is always on the top of my list...


Appams are circular soft centred, lacy pancakes made of fine ground raw rice flour, coconuts and fermented with a small amount of fresh Toddy /Kallu, since fresh toddy is difficult to get, many use yeast nowadays.

The best pair to palappam is stew. This appetizing stews are generally made with potatoes, chicken, lamb and duck along with onions simmered gently in a creamy sauce flavored with spices and coconut milk...Do try this delicious breakfast Palappam & Mutton /Lamb Stew and is sure to be a hit..Enjoy!

Palappam Recipe - Vellappam Recipe - Appam Recipe - Kerala Appam Recipe
Preparation Time : 15 minutes +Soaking and Fermenting time : 6 hrs
Cooking Time : 15 minutes
Serves : 4

Ingredients : 
Raw Rice or Rice Flour : 2 cups (Can also use long grain)
Thick coconut milk : 11/2 cup or Grated Coconut : 1 cup
Salt : a pinch
Toddy : 1/4 cup or substitute with Tender Coconut water : 1 cups or use Yeast : 1 tsp (I have used yeast)
Warm Milk or Water : 2 tsp
Sugar : 1 tsp

For Cream of Rice /Thari kurukkuiyathu /Kappi Kachuka : 

Pacha Aripodi /Raw Rice Flour (sieved well) or Ground rice batter : 1/2 cup or substitutewith Rava/Semolina /Farina : 1/2 cup
Water : 1 1/2 cup


How to make Palappam-Kerala appam : 

For the Batter : 
1. Soak the raw rice in water for at least 4-5 hrs. (Note : To make it more easier, instead of soaking and grinding the rice, you can use rice flour (sieved well) and follow the same.)
2. If you are using toddy, in a bowl mix it with sugar and keep aside to rise or if you using yeast, then mix sugar with warm milk or water and add yeast; keep aside for 10-15 minutes or until a froth appears on the surface.
3. Mix well until sugar and yeast granules are dissolved and well risen. (Note : Always use fresh yeast ) or
If you wish to add tender coconut water, add only a pinch of yeast and 1/4 cup sugar to rise.
4. Grind the rice by adding required amount of water to fine paste and reserve 1/2 cup of this batter, now add coconut milk or grated coconut.
5.Transfer the grounded coconut rice paste to big bowl and add yeast mixture, salt; combine well and make a smooth soft batter and keep it aside. (Note : If necessary use more coconut milk or water a little at a time. The consistency of the batter should be like idli batter)


For Thari kurukkuiyathu (cream of rice) /Kappi Kachuiyathu : 
1. Heat a pan and add rice flour or reserved batter mixed with water and bring it to a boil, lower the flame and stir continuously for a few minutes until you get a thick paste, remove from the fire and allow to cool. (Note : This is done to make softer palappams)

For Palappam /Kerala Appam :
1. Mix the cream of rice /thari kurukkuiyaithu well with the grounded rice yeast batter.
2. Leave the mixture for fermentation for 6- 8 hours or over night. Quantity will be double after fermentation.
4. Before making appam, check for sugar & salt and if batter if thick then dilute it by adding milk or coconut milk.
3. Heat non stick appachatty on a medium flame. If it is not nonstick then smear the appachatty with little oil.
4. When making appams, keep stirring the batter as frequently as you can and pouring small quantities into a small sized bowl makes the stirring process more handy. (Note : Stirring the whole fermented batter which comes bubbling up may cause the appams to lose their softness.)
5. Pour one ladleful of appam batter to the appachatty.
6. Lift the pan from the stove and slightly twist around to spread the batter in the pan to make circular shape.You need to swirl it only once for a thin lace on the edges.
7. Close it with a lid and cook on low heat till the edges are golden brown. When the appam is ready the edges resemble crisp lace and centre soft. It will take around 2-3 mins at low flame
8. Serve it with Stew, Fish Moli /Egg Curry,Chicken Curry,Kadala Curry, or with any curry as u wish or serve with coconut milk with sugar.


Notes :
  • Palappams can be made without coconuts too..Two cups of raw rice are ground well with half cup of cooked raw rice to which the fermented yeast is added and the batter is kept aside the night before.
Kerala Mutton Stew Recipe - Mutton- Lamb Stew Recipe
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Serves : 4


Ingredients : 
Goat/Lamb meat with bones : 2.20 lb /1 kg (cut into medium sized pieces)
Lemon juice : 1tbsp
Shallots /Red Small Onion /Cheriya ulli /Kunjulli : 1/2 cup (thinly sliced)
Ginger : 2 tbsp (thinly julienned)
Garlic : 2 tbsp (thinly sliced)
Green Chillies : 2-3 (slit lengthwise, remove seeds if you don’t like spicy)
Thick Coconut Milk (First extract) : 1 cup or The milk of one grated coconut (first milk to be extracted by squeezing the milk with your hands, or mixing in a blender for a minute, after adding a 1/4 cup of warm water, The second and third milk are to be extracted by adding 1 cup of warm water in a similar manner and kept aside.)
Thin Coconut Milk (Second & Third extract) : 1 cup
Whole Black Peppercorns : 1 tsp
Cardamom /Elakka : 6
Cloves /Grambu : 6
Cinnamon /Karugapatta : 1" piece
Bay Leaves : 4
Star Anise : 2
Curry leaves : 1 sprig
Vinegar : 1 tbsp
Black Pepper Powder : 1/4 tsp or to taste (Optional)
Oil : 1 tbsp


How to make Mutton Stew - Kerala Special :

1. Soak the meat with lemon juice for couple of minutes; clean and wash well for 2-3 time and drain it in a strainer and keep it aside. This helps to sanitize the meat.
2. In a large pressure cooker or in a pan, heat oil and add the cardamom, cloves, whole pepper corn, cinnamon, star anise and bay leaves and sauté for a minute.
3. Add the sliced shallots, ginger, garlic and green chilies and saute till it turns to soft and pink in color.
4. Add the meat and curry leaves and saute the mutton until all the water has evaporated and the mutton begins to fry.
5. Add salt and the second and the third extract - thin coconut milk and cook the mutton until done. (Note : If you are cooking in pressure cooker, cook on high till the first whistle, when it has reached the full pressure and simmer on low flame and cook for about 10-12 minutes or one and a half hours on a slow fire.)
6. Now add the first extract -thick coconut milk. As soon as the mixture boils take it off the fire and add the vinegar and the pepper powder.
7. Delicious mutton Stew is ready to serve..Serve with Appam, Bread or Rice and Enjoy!

Notes : 
  • Mutton may be substituted with chicken and vegetarian can replace the mutton with vegetables. carrots, potatoes, whole small onions, peas, mushrooms or just plain potato and onion.
  • Note that if the stew is too thin you can thicken it with cornflour or maida mixed in a little water.
  • This stew tastes better a day after it is made, letting it rest in the fridge overnight helps the flavors to blend well.


Click here for more Nadan Recipes.

Until next time, Bon Appetit,
Sangeetha

36 comments:

  1. My most favourite, I can eat a dozen of this. Loved your pictures.

    ReplyDelete
  2. delicious combination looks wonderful

    ReplyDelete
  3. Appam with mutton stew hmm salivating here :) Pictures are classic sangee.

    ReplyDelete
  4. my fav combo...looks so delicious na tempting...loved it..

    ReplyDelete
  5. perfect combo annoo...nice presentation!!!

    ReplyDelete
  6. Adipoli combo..yummy

    ReplyDelete
  7. Super yummy combo...lovely clicks..

    ReplyDelete
  8. Looks delicious with that appam ....yum ....

    ReplyDelete
  9. what a nice combo dear....the stew looks so delicious!! its perfect for the event:
    Event: Kerala Kitchen
    why dont you send it to the event?

    ReplyDelete
  10. Slurp, makes me hungry, mouthwatering here..

    ReplyDelete
  11. A Green stew is a first time for me....Should try this one...Bookmarked!!

    ReplyDelete
  12. Tempting palappam and stew..

    ReplyDelete
  13. delicious combo... yumm..

    ReplyDelete
  14. wow lip smacking recipe dear...love it! and presentation is so inviting...


    CHECK OUT My DIWALI Event and Recipes
    100 Friends/Followers & GIVEAWAY

    ReplyDelete
  15. Appam and stew is my fav too...Mutton stew ugran ayitundu..

    ReplyDelete
  16. You wouldn't believe how hard it is to get your hands on good-quality, well-priced mutton or goat over here and its frustrating because I see so many awesome looking recipes for it - just like this beautiful looking one you have that sounds totally divine - and I have yet to find a decent source of meat! I envy you! Extraordinary pictures and a delicious sounding meal.

    ReplyDelete
  17. appam and mutton stew...seriously drooling here...

    ReplyDelete
  18. Slurp, makes me hungry, mouthwatering here..

    ReplyDelete
  19. my ideal anytime meal :)

    ReplyDelete
  20. awesome combination...my all time favourite! yumm...

    ReplyDelete
  21. Nice combo...Stew looks perfect and delicious...

    ReplyDelete
  22. Amazing combination. My favorites.

    ReplyDelete
  23. Stew looks fabulous, great recipe!

    ReplyDelete
  24. Thanks to all dearies for leaving a word :)

    ReplyDelete
  25. Sorry, It is not as good as it should be. It can be much better... both paalappam and stew. Your appam looks more rubbery or undercooked and the stew looks totally immersed, at least 3mm of oil. I must say, I don't know how to make it, and would not try it just for the way it looks. I am sure you can make it better. Kindly don't take me wrong, I am just being faithful to what I see

    ReplyDelete
    Replies
    1. Hello Mathew, I seriously believe that recipes and preparations vary from one home kitchen to other...to me, what matters most is good food. Well, as they say delicious things are for sharing. Thanks for sharing your thoughts.Feedback good/bad shows that someone cared enough to read what you have posted.

      Thanks!
      Sangeetha

      Delete
  26. mutton stew is looking great...i prepare in the similar way except that i add few potatoes and mash it to make the gravy thicker instead of adding maida.

    ReplyDelete
    Replies
    1. Thank you Reni. Mashed potatoes sounds nice...I'm sure it must have given an extra punch to the stew :)

      Happy cooking!
      Sangeetha

      Delete
  27. A good details explained yummy recipie. The best among the searches I did for this recipie

    ReplyDelete
    Replies
    1. Thanks Uma :) Hope you get to try this recipe soon.

      Cheers!
      Sangeetha

      Delete
  28. Anonymous5:00 AM

    We prepared mutton stew yesterday paired with aapam for a small party and it turnedout yummy.
    This is a best stew we have ever tasted and has a unique taste in it and we totally loved it and there was nothing left.
    Going to make again next week.
    Simple recipe but has heavenly taste,we can make it at our place now and no need to go for restaurants.
    Thanks for this lovely recipe.

    Niren

    ReplyDelete
    Replies
    1. Welcome Niren! Oh those are to-die-for! I make them on a regular basis...Very pleased to hear that you all enjoyed and that they turned out so well for you!:) Thanks a lot for trying this and also for sharing your feedback with me. Hope to see you around more!

      Cheers!
      Sangeetha

      Delete
  29. Hi Sangeetha, thank you for this wonderful recipe. Thanks to Reni's tip as well. Mashed potato changed the compete texture of the dish. Wife and kids enjoyed this. Don't know why you missed turmeric, added a pinch though. Regards, Riyaz, Rageena, Ryan, Rihanna & Rania (unfortunately the only person who couldn't taste it as she's only 2 months old). :)

    ReplyDelete
    Replies
    1. Hello Riyaz, You are very welcome! So good to hear that your family liked this. Yes,I do appreciate Reni's tip...actually recipes calls for turmeric powder and i have used while cooking, but somehow missed typing it here. I have updated it...and thank YOU for bringing it to my notice. I hope you do try more of my recipes. Thanks for trying and sharing your feedback! My regards to your wife and kids

      Cheers!
      Sangeetha

      Delete
  30. Tried this for dinner last nite and my husband said it was heavenly:) thank you for sharing

    ReplyDelete
    Replies
    1. Thanks Anita for trying this recipe and also for posting your feedback here :) Nice to know that your husband liked it. Hope you get try more recipes from here.

      Cheers!
      Sangeetha

      Delete

It was wonderful having you here :-) Thanks for taking time to leave your feedback. Your words are my inspiration!

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

Did You Enjoy this Recipe?Signup right now for free updates...

Enter your email address

Related Posts Plugin for WordPress, Blogger...
Related Posts Plugin for WordPress, Blogger...