For the appam that I posted yesterday, my favorite accompaniment is a vegetable stew. An Indian stew is quite different from its western counterparts in that it is never served as a soup by itself. It is always eaten with rice or dosas or, in this case, appams.
4 small Potatoes, boiled and chopped
1/2 cup Peas
1 tsp Ginger, chopped
1 small Onion, chopped
3 Green Chillies, sliced fine
1 cup Water
1/2 cup Coconut Milk
1 tsp Salt
3-4 Curry Leaves
1 tsp Butter (optional)
In a heated pan, cook the chopped potatoes, peas, ginger, onion and green chillies in the water. When it starts to boil, add salt.
Let it continue cooking until the mixture has been reduced to 1/4 the pan. Lower heat to warm and add the coconut milk, curry leaves and the butter.
When it reaches a boil again, remove from heat. Serve warm with appams, rice or dosas.
Check out my fellow marathoners:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi, Sripriya, Viji, Kamalika, Pavani, Karuna and Roochi.