Pulicha Appam and Chicken Curry

Pulicha Appam

Appams are popular breakfast menu in Kerala Cuisine. There are varied appams/rice pan cakes as it may also be called, depending on the ingredients, consistency and even the pan in which it is cooked. The one which I mention here is an exclusive dish of my Mom though it does not fully adhere to the traditional way of baking. This particular recipe is meant for being cooked in an Appachatti typically the name for Appam pan.

Ingredients

• White raw rice 1 and 1/2 Cup
• Urad Dal ( black gram) 2/3 Cup
• Sago palm pearls (chawri) 1/3 Cup
• Yeast 1/2 tsp
• Shallots 10
• Coconut oil 5 Tbsp
• Water
• Salt

Preparation

Wash rice, urad dal and sago pearls and soak each for three hours. Drain off water and blend each well adding water little by little. Please note to blend rice and urad dal separately so as each one is well ground. The batter should be of consistency between that of Iddli and Dosa. When its well blended, add in yeast and salt on very low speed for few seconds. Keep it aside for fermenting (6 to 8 hrs are normal, but this time depends on temperature. If its winter sometimes you need more time and if in summer the time can be even lesser) .

Once the batter is fermented, slice the shallots and mix it with coconut oil. In the special pan mentioned (appachatti/ appam kadai) add one teaspoon of shallots along with oil and when hot, pour the batter (approximately 2/3 cups) and cook on low flame covering with lid.

This is fondly enjoyed with chicken curry prepared in coconut milk. We had no holidays with my Mom where this special masterpiece of hers wasn’t included. The original method of preparing this specialty is by baking with slight change in ingredients and consistency of the batter.

Chicken Curry prepared in coconut milk

This special dish is prepared in coconut milk and is apt combination to many types of staples like Appams, Iddiyappam (Rice Sevai), Bread, Chappati/Roti, Puttu and list goes on with traditionals like Pulicha appam, Piddi ( an occasional rather more traditional cuisine )

Ingredients

• Chicken 900 gm
• Onions 2
• Potato 1
• Ginger/Garlic Paste 1 tbsp
• Green Chilli 3
• Turmeric powder 1/2 tsp
• Chilli powder 2 heaped tsp
• Coriander powder 3 heaped tbsp
• Tomato 1
• Coconut milk 2 cups
• Garam masala 1/2 tsp
• Vinegar 1 tsp
• Salt to taste
• Water
• Oil 1/3 cup
• Shallots 3
• Curry leaves
• Mustard seeds 1/2 tsp

Preparation

Heat oil in a large wok on low flame. Add diced onions and green chillis. Stir for two to three minutes and add ginger/garlic paste and saute. When the onions turn semi translucent fold in the dry curry powder; coriander, chilli and turmeric. Add potato, curry leaves and salt to taste. Once all get mixed well add thoroughly cleaned chicken pieces (bone in ) and stir. Cook on low flame adding half of coconut milk diluting with ample water. Keep stirring until it boils. Slow cook the chicken covering with lid and stirring intermittently. In another pan add one tbsp oil and semi saute the tomato and add it to the curry when the chicken is half cooked. Once the chicken is well cooked, add in vinegar, remaining one cup thick coconut milk and garam masala. Turn off the flame when it starts to boil. For tempering, in a small pan add 2 tbsp oil and when hot add mustard seed. When it splutters add finely sliced shallots, curry leaves. Garnish when it turns slight brown. Serve hot with staples of your choice.

Full video can be viewed in this link https://www.youtube.com/watch?v=2DLOWJhJMtY&ab_channel=KeralaRecipes

Tips

Coconut oil is preferred for Kerala cuisine to get the real aroma though sunflower oil does serve equally . Fresh coconut milk is always the first choice but depending on the availability can be substituted with coconut milk powder. What I have used here is Maggi coconut milk powder. Traditionally for fermentation, Toddy, the alcoholic extract from coconut or palm is used, instead of yeast.