Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Prep20 min
Cook25 min
Soak360 min
Ferment600 min
Servings4
Serving size: 1 serving
378cal
8gprotein
68gcarbs
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
A vibrant and tangy South Indian curry made with ripe tomatoes and a fragrant, creamy paste of coconut and cashews. This versatile kurma is a perfect accompaniment for chapati, parotta, idiyappam, or steamed rice, offering a delightful burst of authentic flavors.
Melt-in-mouth Appam with creamy Tomato Kurma - a quick to make, kid-approved meal that's simply delicious!
This chettinad dish is perfect for dinner. With 610.5899999999999 calories and 12.06g of protein per serving, it's a high-fiber option for your meal plan.
8gfat
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
Servings4
Serving size: 1 serving
232cal
4gprotein
20gcarbs
17gfat
Ingredients
600 g Tomatoes (About 5 medium, ripe and red)
300 g Red Onion (About 2 medium, finely chopped)
3 tbsp Sunflower Oil (Or other neutral oil)
1 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
1 inch Cinnamon Stick
3 pcs Cloves
2 pods Green Cardamom
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1.5 cup Water (About 360ml, for the gravy)
0.5 cup Fresh Grated Coconut
10 pcs Cashew Nuts (Soaked in warm water for 15 minutes)
1 tsp Poppy Seeds (Soaked with cashews)
1 tsp Fennel Seeds
1 inch Ginger (Roughly chopped)
4 cloves Garlic (Roughly chopped)
2 pcs Green Chili (Adjust to taste)
Instructions
1
Prepare the Masala Paste
Begin by soaking the cashew nuts and poppy seeds in 1/4 cup of warm water for at least 15 minutes. This helps in achieving a smoother paste.
In a blender jar, combine the soaked cashews and poppy seeds (along with their soaking water), freshly grated coconut, fennel seeds, ginger, garlic, and green chilies.
Blend until you get a very smooth, fine paste. You may need to add another splash of water to facilitate blending. Set this paste aside.
2
Sauté Aromatics and Tomatoes
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the curry leaves, cinnamon stick, cloves, and green cardamom pods. Sauté for about 30 seconds until the spices release their aroma.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft, translucent, and light golden brown.
Add the chopped tomatoes and salt. Cook for 7-9 minutes, stirring and mashing the tomatoes with your spoon, until they break down completely and oil begins to separate from the masala.
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir well and cook for 1 minute until the raw smell of the spices disappears.
Add the ground coconut-cashew paste to the pan. Sauté for 4-5 minutes, stirring continuously to prevent it from sticking, until the paste is well-cooked and fragrant.
Pour in 1.5 cups of water and mix thoroughly, ensuring there are no lumps. Bring the curry to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 8-10 minutes. This allows the flavors to meld and the gravy to thicken to the desired consistency.
4
Garnish and Serve
Turn off the heat. Stir in the garam masala powder, which adds a final layer of aroma.
Garnish with freshly chopped coriander leaves.
Let the kurma rest for 5 minutes before serving. Serve hot with chapati, parotta, idli, dosa, or steamed rice.
