KeralaFlaky, layered flatbread folded by hand and griddled until crisp at the edges.
Cultural signature · Kerala
Appam with Stew
“Lacy fermented rice pancakes with a gentle coconut-milk vegetable stew.”
- Prep
- 15m
- Cook
- 20m
- Serves
- 4 people
- Spice
- Mild
Behind the recipe
From My Kitchen
Appam and stew always takes me back to slow weekend breakfasts, when the first appam was shared straight from the pan while the stew simmered nearby.
This is the version I return to: soft in the centre, crisp at the edges, and gentle enough to let the coconut and curry leaves shine.
Instructions
- 01
Prepare the vegetables
Cut the vegetables evenly and steam until just tender.
- 02
Build the base
Warm the whole spices and curry leaves, then fold in the vegetables.
- 03
Add coconut milk
Slowly add the coconut milk while stirring constantly.
- 04
Cook the appam
Swirl the batter in a hot appam pan and cover until the centre is tender.
- 05
Serve
Ladle the warm stew beside freshly cooked appam.
- 06
Finish
Top with fresh curry leaves and a drop of coconut oil.
- 07
Taste
Adjust salt and black pepper before serving.
- 08
Rest
Let the stew rest for two minutes so the flavours settle.
Serving Suggestions
- Serve immediately while the appam edges are crisp.
The Story
A quiet Kerala breakfast that balances tang, sweetness, and spice.
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