Ingredients for Appam:
1. Pachari (Raw rice) – ½ kg
2. Rice – ½ kg
3. Salt and sugar – For taste
4. Coconut water – From 1 coconut
5. Butter – As needed
How to prepare Appam?
1. Wash rice and soak for a minimum of 4-5 hours.
2. Drain off the water.
3. Then grind it, adding salt, sugar and rice, along with enough water.
4. Transfer the batter to a big container and pour coconut water.
5. Allow the batter to ferment for 8-11 hours.
6. Heat Appachatti (pan used for preparing appam).
7. Pour one big spoon of batter and make appams as usual.
8. Continue the process for the remaining batter.
Ingredients for Meen Maanga Curry (Fish Mango Curry):
1. Ney Meen (Seer Fish) – 200 gm
2. Green mango – 50 g
3. Coconut oil – 5 small spoons
4. Fenugreek – ½ small spoon
5. Ginger chopped fine – 1 small spoon
Garlic chopped fine – 1 small spoon
Green chillies – 5, end split
Onions chopped fine – 1
6. Tomato well ripen – 2, chopped fine
7. Kashmiri chilli powder – 2 small spoons
Turmeric powder – 1 small spoon
Tamarind juice – 1 small spoon
8. Water – 1 cup
9. Coconut milk – ½ cup
Coriander leaves chopped fine – 1 small spoon
10. Curry leaves – 1 stalk
How to prepare Meen Maanga Curry (Fish Mango Curry)?
1. Cut the fish into pieces.
2. Cut mangoes into thin, long pieces.
3. Heat oil in a pan and sauté fenugreek seeds.
4. Add ingredients no: 5 and sauté well.
5. When it turns golden brown, add tomatoes and smash well to form a paste.
6. Add ingredients no: 7 to it and sauté for a few more minutes.
7. Add water and allow the contents to boil.
8. Add fish pieces to the boiling contents and cook well.
9. When it’s half done, add mango pieces.
10. When the fish is well-cooked, add coconut milk and coriander leaves.
11. Mix well and take off from the flame.
12. Decorate with curry leaves and serve.
Courtesy: Vanitha Magazine July 1-14, 2015
Read a few more appam and idiyappam recipes for you. Here is the page link. Click on the images in the gallery to read.
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