Monday, March 22, 2010

Velaiappam with Whole Moong dhal/ Pachai Payir Curry

Did I ever mention about the sundays over here? Sundays are the do-nothing day, except eat and sleep. I mean literally.. As none of the shops are open on sunday, or for that matter not after 6.00pm on weeknights, we are pretty  much done with our shopping and running around doing all the required errands by saturday evening. It seriousl requires a lot of planning.During our initial days here I used to compare all our activities with the US lifestyle, where we mostly end up doing last minute sunday evening shopping, and was not happy about the situation here. But after a few weeks of planning and setting up a routine, I started enjoying the life here and actually realised how spoiled we were in US.
Nowadays we never miss the car and enjoy walking few blocks to the store, or happily take the help of the public transport. The Public Transport system over here is amazing (trains, metros, Buses) and they are well connected.
So sundays are just to relax, get yourself ready for the week ahead or take some leisurely walks (if the weather permits) in a nearby trail.

Past sunday I made this Appam bookmarked from Aparna of  'The Diverse Kitchen' . I love all her Palakhad recipes as well as the Baking ones. What made me bookmark this one was that  the recipe used yeast for fermenting.This process was totally new to me, as I am used to Appams with the rice flour - uraddhal combo, which undergoes normal overnight fermentation.
I was very curious about the result and I was not disappointed, as the name indicates it sure was bright white in colour.


I served the Appams with the whle moong dhal , which was also inspired by her post here, but the way I made was very different as I was too lazy to make the spice mixture and I just had coconut milk and not the fresh ones.
But I will definitly make her version with the puttu some other day.

So here goes the recipe for the Velai Appam
Ingredients
1 cup raw rice
1 tsp dry yeast
2 tsp sugar
one handful of cooked rice
2 tblsp of coconut milk (optional)

Method:
Soak the Raw rice for atleast 6 hours.
Mix in the yeast along with the sugar in 1/2 cup of warm water.Keep aside for 10 mins.
Grind the rice along with yeast for some time.Then add the cooked rice and grind till its smooth.
Place the mixture in a large bowl and allow it to ferment overnight.

In the morning, mix the coconut milk ( I used store bought) to the batter and mix well.
Heat up a Pan or Appa kadai and pour a laddle full of batter in the center and twist the pan so the batter spreads evenly on all sides.
Sprinkle a tsp of oil over the edges and cover with a lid. Remove after 2 mins.(do not turn over)


For the Pachai Payir/Whole moong dhal curry.

Ingredients:

1 cup Whole Moong dhal .
1 onion finely choped
1 small  Tomato finely chopped
1 tsp chopped garlic
1 tsp chopped ginger
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric
1 inch cinnamon piece
2 cloves

1 cup coconut milk.(store bought)

Method:
Pressure cook the moong dhal upto three whistles.
Take 2 tsp of oil in a pot, add cinnamon and cloves to it.
When the cloves pop, add the onions, garlic and ginger.Saute well.
NOw add the chopped tomatoes and saute till mushy.
To this add all the dry powders, salt and saute till the oil leaves the sides.
Now add the cooked beans along with the liquid and let it boil for 10 mins.
Finally add the cocnut milk and switch off the stove just when it starts to boil again.
Garnish with Curry leaves.




Iam sending this Appam combo to  the following events.
This months Jhiva - Breakfast , an event started by Indira hosted this month at   VeggiePlatter,
Priya's Pancake party and also to
My Legume love affair started by Susan of the Well seasonedCook , hosted this month at Mirch Masala

22 comments:

Cool Lassi(e) said...

Wow! The Appam does look blinding-ly white. Good to know that life in Belgium is relaxed and much relaxed on a Sunday.
The Appam and Payir Curry combo looks like a winner!

Pavithra said...

Aapam looks very spongy.I think nothing can beat this moong dhal curry with aapam.

kitchen queen said...

the appam and curry combo s simply yummmmmmmmmmmmm.

Tina said...

Nice combination dear...Looks great and yummy..

Aparna said...

Good to see it turned out real good for you. This really is one of our favourites.

That payar curry would go well with it too. How can anything with cocnut milk just not be a winner? :)

Nice to know you're enjoying life in Belgium.

Aruna Manikandan said...

Nice combo...
Curry looks rich and creamy:-)

Happy Cook said...

Never made appoms at home, i love appoms though, it was also a sunday food when i was at home.
And the payar curry like this we used to have normally with puttu.
Your apoms have vome out so so good.

Priya said...

Appam with moongdal curry looks fantastic..prefect combination Sumi, better than sweet coconut milk na..Healthy and nutritious curry for the sure..

Sorry for replying u after a long regarding ur q'n about flax seeds, in french its called as graines de Lin, hope this helps..

Thanks for sending this beautiful appam to Pancakes event..

Sarah Naveen said...

adipoli!!!! payaru curry kandittu ippo kazhikkan thonnunnu...ividutheyum fav annu...nice combo..

Balakrishna Saraswathy said...

that's one delicious combination:)

Madhuri said...

Appam one of my fav. delicious

Suma Gandlur said...

Thanks for the white bliss. :)
Appam & curry look good together.
I always thought that black chick peas / moong curries gel well with rotis. As the wonderful bloggers keep tempting with these wonderful curries and appam combos, it is hard to resist not trying them.
Sure will give a try.

Vanamala Hebbar said...

Healthy curry.....nice

Srimathi said...

Appam looks vert simple when I looked at your recipe. I love appam's and whenever I have asked for the recipe it is super complicated to me. I am following you and booking marking your recipe. Thanks for sharing.

Daisy Blue said...

Aapam looks very soft..and it was good to know about the life in Belgium..

Rachana Kothari said...

Appam looks so soft n spongy and the combination with moong daal curry is delicious:)

Cicily Antony said...

love appams...payar curry looks yummy

Jayashree said...

Payaru curry looks really good. I've never tried adding coconut milk to payaru curry. Am sure it takes the taste up a notch.

Chitra said...

i love whole moong dal and yours looks really great! and appam what a treat.

Cham said...

Can never beat the European life style! Totally different- appam and moong dhal the combo is ever winning!

infopediaonlinehere said...

exotic dish...very yummu

sharon said...

hi sumi,just thought i'll tell u that i tried these dishes and they came out great.i've taken the pictures to show u,and will as soon as i can.the appam was a winner.i doubted it at first and im glad i was wrong.thanks alot.keep cooking and god bless.

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