Sunday Stew with Appam (and a little twist or two)
I think that most South Indian people will agree with me, “Stew with Appam” is one of the most beloved breakfast dishes here.
Quick and easy to prepare and of course very light and nutritious.
Ostensibly an Anglo-Indian dish served every Sunday in the past by the Christian families (especially in close by Fort Cochin) for their Sunday breakfast, it has now of course found a place in most homes – including ours. So much so, that hardly a Sunday goes by when we do not serve this stew, either with Appam and/or plain bread.
So now I like to serve to you our very own version of this favourite Sunday breakfast:
This will serve 4 and the ingredients mentioned are the once I use while preparing this dish. Of course you can add other vegetables, if you like, for example some Cauliflower, beans, and peas. We prefer this stew to be thin, just like broth with some vegetables, but again, you can thicken this dish if you want to.
a) 250 gr beef, cut into small cubes
1 x medium onion, roughly chopped
2 x green chillies, slit
Salt and pepper, as required
b) 2 x large potatoes, peeled and cut into largish cubes
3 x large carrots, peeled and cut diagonally
1 x Knorr Vegetable stock cube
3 x green chillies, slit
1 inch piece ginger, julienned
Pepper and salt as required to your taste
c) ½ Tbsp Coconut oil
1 x bay leaf
4 x cloves
1 piece of cinnamon bark
3 x green cardamom pods
1 x star anise
Some curry leaves
d) 2 x onions, peeled and sliced
10 x Cashewnuts, soaked for a few minutes and then made into a paste
e) ¾ to 1 cup of thick coconut milk (you can use powder or from a tetra pack)
Whenever possible I suggest you boil the beef with the ingredients mentioned under A) the day before and keep in fridge.
On Sunday morning, quickly boil everything mentioned under B) and keep (with all the liquid of course)
Take your vessel, add oil, heat and then add everything under C), stir for 2 minutes on medium heat and then add your onions under D) and sauté until they become slightly golden (make sure they do not turn brown).
Add the Cashewnut paste, stir for 2 minutes and then follow with the pre-boiled beef (again with liquid).
After a further couple of minutes add your cooked vegetables including their liquid, and simmer for another 3-5 minutes.
Take off the flame; let it rest for a couple of more minutes and then mix in the thick coconut milk mentioned under E) – (if you leave it on the flame it most likely will curdle when you add the milk – so be careful!).
Check your seasoning once more and adjust. Bring to your table and serve with Appam and/or bread and a big sunny smile!!!
Happy Sunday, dear Readers.
Lovely spice shot Carina. Never heard of Appam before.
thank you, Conor. I try my best – still learning 🙂 – If you ever can, try ordering Appam at your top Indian Restaurant one day – 99 % of all Tourists coming here want to try this in the Restaurants – they are delicious. Carina
I have never heart of Appam either. I am certain that I will find it in Vancouver – we have wonderful Indian restaurants. Thank you for the introduction.
It is of course very much as South Indien delicacy; once you have the Mauu, its easy. You need an Appam pan as well, to swirl the Mauu. I have of course never made Mauu from scratch, it is a little bit time consuming and better if you feed a larger group 🙂 Any question/help – please, we are here; just contact us.
Buna ziua !
Desi nu am folosit niciodata ingredientul APPAM , sunt convins ca TOCANITA e gustoasa ! 🙂
Weekend placut ! 🙂
Aliosa , Vă mulțumesc foarte mult pentru a comenta genul tau . Și da, vă asigur , această tocană este foarte gustos , într-adevăr .
Aliosa, Thank you very much for your kind comment. And yes, I assure you, this stew is very tasty indeed.
Danke ich wünsche dir einen schönen Freitag und ein gutes und sonniges Wochenende liebe Grüße und Umarmung Gislinde
Carina your way of explaining the cooking method is so simple and easy to learn. the photos are superb. wish you all the very best