Easter Appam & Mutton Curry

Ingredients for Easter Appam:

1. Raw rice – 2 glasses

2. Coconut scrapped – 1 glass

    Cooked rice – 1 glass

3. Yeast – ½ small spoon

    Sugar – 1.5 small spoons

    Lukewarm water – 3 big spoons

4. Salt – For taste

    Sugar – ½ cup

    Thick coconut milk – 1 cup Or 5 big spoons of coconut milk powder

How to prepare Easter Appam?

1. Soak rice for 8 hours overnight and strain excess water.

2. Make a fine paste of raw rice.

3. Grind separately rice and coconut, and add to raw rice paste and prepare the batter.

4. Mix ingredients no: 3 and keep it in resting position for 10 minutes.

5. Add this yeast solution to appam batter, and mix well.

6. Allow it to ferment for at least 8 hours. The batter should rise up.

7. Add ingredients no: 4 to it and keep it in refrigerator.

8. Use this batter to prepare appam the next day.

9. You can prepare Easter appam as normal appam using an appachatti (appam maker).

Ingredients for Easter Mutton Curry:

1. Mutton chopped to big pieces – 1 kg

2. Oil – 1 small spoon

    Lemon juice – From ½ lemon

    Salt – For taste

    Pepper crushed – 1 small spoon

    Turmeric powder – ½ small spoon

3. Oil – 3 small spoons

4. Ginger-garlic paste – 2 small spoons

5. Caramalized (fried) onions made to a smooth paste – 1 cup

6. Water – 2.5 cups

7. Coriander powder – 1.5 small spoons

    Chilli powder – 1 small spoon

    Kashmiri chilli powder – 1.5 small spoons

    Garam masala powder – 1.5 small spoons

    Asafoetida powder – A pinch

8. Oil – 1 small spoon

9. Tomato – 1, chopped fine

    Curry leaves – 2 stalks

    Bay leaf (Vayana Ila) – 1

10. Oil – 1 small spoon

11. Mustard – ½ small spoon

12. Shallots – 5, chopped

13. Crushed coriander – 1 small spoon

     Red chillies crushed – ½ small spoon

     Pepper crushed – ½ small spoon

14. Curry leaves – As needed

How to prepare Easter Mutton Curry?

1. Clean mutton and marinate with a paste of ingredients no: 2.

2. Allow it to rest for at least half an hour.

3. Heat oil in a pan and sauté ginger-garlic paste.

4. Add fried onion paste and sauté again.

5. Add mutton pieces followed by water and stir the contents well.

6. Transfer the contents to a pressure cooker and cook for 8 whistles.

7. Mix ingredients no: 7 in a little water and make a paste.

8. Heat oil and sauté this paste first.

9. Add ingredients no: 9 and sauté again.

10. Add these sauted contents to cooked mutton.

11. Heat mutton and boil up to 3 minutes in low flame.

12. When the curry turns thick, put off the flame.

13. Heat oil, sputter mustard and add shallots.

14. When it’s sauted, add ingredients no: 13 and sauté for a while.

15. Add curry leaves to this oil, and finally pour this oil to your prepared Easter Mutton Curry.

Courtesy: Vanitha Magazine, April 1-14, 2023

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