Appam and Green Peas Curry

Green Peas Curry

Ingredients

• Dried Green Peas -3/4 cup
• Onion - 1 (finely sliced)
• Carrot - 1 small ( finely cubed)
• Green chilli - 2
• Ginger  - 1/2 tsp chopped
• Garlic - 2 cloves  chopped
• Green chilli  - 2
• Turmeric powder - 1/4 tsp
• Coriander Powder - 2.5 tsp
• Garam masala powder - a pinch
• Thick Coconut milk - 2 tbsp
• Salt - to taste
• Coconut Oil - 1 tbsp
• Curry leaves - few
• Water -as needed
• Mustard seeds - 1 tsp

Method

1. Soak green peas with enough water for 6-8 hrs. 
2. Heat a pressure cooker add oil .Splutter mustard seeds and curry leaves.
3. Saute onions, green chilli , ginger and garlic till it turns translucent.
4. Add all curry powders except garam masala powder and saute well.
5. Add soaked green peas, carrots and mix well .
6. Add 2 cup water and cook till done.
7. When pressure is released , open the cooker and add 2 tbsp of thick coconut milk.
8. Sprinkle garam masala, fresh curry leaves and 1 tsp coconut oil .
9. Serve hot with appam .

Appam

Ingredients

• Raw rice (Pachari) - 2 cups
• Grated coconut - 1 cup
• Cooked rice - 1/2 cup
• Rice Powder - 1 tbsp
• Yeast - 1 tsp
• Sugar - 4 tbsp
• Salt - as required
• Water -as required 

Method

1. Soak  raw rice for 5 to 6 hrs in  water
2. Grind rice ,grated coconut, cooked rice, yeast  and 2 tbsp sugar and  make a smooth batter.You can add water little by little to make the batter .  
3. Place the batter in a large airtight bowl and allow to ferment by placing it undisturbed in a warm place. After 4- 6 hrs the batter will rise well. 
4. Add extra sugar if needed and salt to your taste.
5. Heat  a flat non stick tawa.
6. Pour 1 laddle  full of batter.Do not spread.
7. Cover it with a lid and cook for 1 min till bottom turns golden brown.
8. Tastes best with green peas curry.

Notes

1. The fermentation process and time depends on the outside temperature. The batter will ferment soon in warm climate compared to cold regions. In cold climate for easy fermentation you can place the batter inside an oven which is a pre heated at 200 F for 5 mins
2. The kappi should be cooled well before adding else it will hinder the process of fermentation.
3. Add 2 tbsp sugar while grinding and remaining after fermentation so that batter wont be over fermented
4. If you add too much sugar the lower part of appam  becomes dark brown and it will be difficult to remove from the pan.