Recipe for karupatti appam. Sweet appam made with fermented rice batter and palm sugar syrup. Recipe with video.
Karupatti Appam – Sweet Appam is a popular dish famous among the Sourashtrian community in Madurai. This has also become a very famous street side snack in the city. Fermented rice batter is mixed with palm sugar syrup and made into appams. Traditionally parboiled rice is used for making the batter. Some people use a combination of parboiled rice and raw rice. I have used 100% parboiled rice in the recipe. Parboiled rice ferments well and the resultant appams are very soft and fluffy. This is traditionally served for breakfast along with other items. The same batter can be used for making sweet karupatti paniyaram too.
I have used regular parboiled rice (Rajabhogam variety) today. Parboiled Ponni rice / Idli Rice can be used too.
I have made the appam in a cast iron skillet. If the appams are sticking while making, brush the pan with little oil or ghee before pouring the batter on the skillet. Always cook the appams on a low flame.
While grinding the batter, do not add a lot of water to grind. We need a thick batter. We will be diluting the batter later with palm sugar syrup. So the batter will become thin after adding the syrup.
If you want a really sweet appam, add around 1/4 cup of plain sugar while making the syrup. I add the extra sugar when I am making the dish for kids or have guests at home. This is purely optional. Adjust the sweetness according to your taste.
Some people also add a little bit of fresh shredded coconut or fresh coconut milk to the batter. It is a nice variation and adds a creamy richness to the appam.
Here are some of the things you can buy online for making this recipe. Parboiled Rice – Idli Rice Palm Sugar Dry Ginger Powder
Here is the video of how to make Karupatti Appam
For the Batter
1 cup parboiled rice 2 tablespoon unpolished white urad dal 1/8 teaspoon fenugreek seeds 1/3 cup water
For the Palm Sugar syrup
1/2 cup water 1/2 cup palm sugar 1/4 teaspoon cardamom powder 1/4 teaspoon dry ginger powder 1/4 teaspoon salt
For making the appam
2 - 3 tablespoon unsalted butter
Take a bowl and add in the rice, dal and the fenugreek seeds. Wash the rice mixture in water for 2-3 times till the water runs clear. Soak the rice mixture in water for 3-4 hours.
Drain the water from the mixture and add it to a mixie. Add one third cup of water and grind to a smooth paste. Do not add a lot of water while grinding. Grind to a thick paste.
Transfer the batter from the mixie to a bowl. Cover the bowl with a lid and ferment for 6-8 hours.
Making the syrup : Heat half a cup of water in a pan. Add in the palm sugar. Boil till the palm sugar is melted. Strain the syrup to a small bowl. Add in the cardamom powder and the dry ginger powder. Whisk well to combine. Let the syrup cool completely.
Add in the cooled syrup to the fermented batter. Adjust the batter consistency by adding water if need be. The batter should resemble the texture of thick paint. Add in the salt and mix well to combine.
Heat a pan on low flame. Gently pour a ladle of the batter on the center of the pan. Do not spread. The batter will spread itself. Cover the skillet with a lid and cook on low flame for a minute.
Open the lid and spread a small dollop of butter. The appam is cooked only on one side. Remove the appam from the pan and serve hot.
Add extra butter while serving.
- Author: Suguna Vinodh
- Prep Time: 3h
- Cook Time: 20m
For the Batter
1 cup parboiled rice 2 tablespoon unpolished white urad dal 1/8 teaspoon fenugreek seeds 1/3 cup water
For the Palm Sugar syrup
1/2 cup water 1/2 cup palm sugar 1/4 teaspoon cardamom powder 1/4 teaspoon dry ginger powder 1/4 teaspoon salt
For making the appam
2 - 3 tablespoon unsalted butter
Take a bowl and add in the rice, dal and the fenugreek seeds. Wash the rice mixture in water for 2-3 times till the water runs clear. Soak the rice mixture in water for 3-4 hours.
Drain the water from the mixture and add it to a mixie. Add one third cup of water and grind to a smooth paste. Do not add a lot of water while grinding. Grind to a thick paste.
Transfer the batter from the mixie to a bowl. Cover the bowl with a lid and ferment for 6-8 hours.
Making the syrup : Heat half a cup of water in a pan. Add in the palm sugar. Boil till the palm sugar is melted. Strain the syrup to a small bowl. Add in the cardamom powder and the dry ginger powder. Whisk well to combine. Let the syrup cool completely.
Add in the cooled syrup to the fermented batter. Adjust the batter consistency by adding water if need be. The batter should resemble the texture of thick paint. Add in the salt and mix well to combine.
Heat a pan on low flame. Gently pour a ladle of the batter on the center of the pan. Do not spread. The batter will spread itself. Cover the skillet with a lid and cook on low flame for a minute.
Open the lid and spread a small dollop of butter. The appam is cooked only on one side. Remove the appam from the pan and serve hot.
Add extra butter while serving.
- Author: Suguna Vinodh
- Prep Time: 3h
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/karupatti-appam/
Mutton Uppu Kari – Salted Mutton Stir Fry Recipe. A very traditional recipe made with gundu chillies and country garlic.
Mutton uppu kari is a very traditional mutton stir fry made in Tamilnadu with gundu chillies and Indian shallots. Uppu kari means salted stir-fry The gundu chillies impart a smoky flavour to the stir fry. This is a very simple dish made with minimal ingredients. It goes very well as a side dish with rice and curry. There are three things that are not negotiable while making this recipe. Its the use of gundu chillies, Indian shallots (small sambar onions) and Indian sesame oil. They are the star flavors that make this stir fry very unique. I also like to use the robust small garlic (country garlic) for making this recipe. This dish has very few ingredients. So getting the ingredients correct is very important for the final flavour.
Tamilnadu’s Gundu Chillies குண்டு மிளகாய் Gundu Milagai or Gundu (fat) chillies is a quintessential ingredient in Tamilnadu cuisine. One of the very important ingredients in Chettinad cuisine. To the world its called as Ramnad Mundu Chillies as its one of the main crops grown in the Ramnad district. The chilli is smoky and has a unique taste. It’s not very spicy and the seeds rattle inside. They have very thin skin. Gundu chilli crop is exclusive to the region due to its drought resistance and saline properties. Ramnad is an extremely dry region. Mostly “manavaari” crops are mainstay. ‘Manaavaari’ land / region is where the crops are not planned. The crops are decided based on the given rain and climatic conditions. The crop is left to the mercy of natural conditions and irrigation is very very minimal. The premium variety of these chillies are called S9 chillies and are in high demand all over Tamilnadu.
I like to use mutton with bone in as the bone has a lot of flavour and it also keeps the meat moist and juicy. One can also use boneless mutton for making this recipe. Here are the things you can buy online for making this recipe Granite Covered Kadai 3 liter Stainless Pressure Cooker Indian Sesame Oil Turmeric Powder Rock Salt Ramnad Gundu Chilli
Here is the video of how to make Mutton Uppu Kari Recipe
For Cooking Mutton
500 grams mutton, bone-in 1 cup water 1/2 teaspoon turmeric powder 1 teaspoon salt
Other Ingredients
1/4 cup Indian sesame oil 1/2 teaspoon cumin seeds 20 gundu chillies 5 sprigs curry leaves (divided) 2 pods country garlic (small garlic) 1 cup Indian Shallots, roughly chopped 2 tomatoes, chopped 1 teaspoon black pepper powder (use more for a robust flavour)
We shall be cooking the mutton first. I have used bone-in mutton for making this recipe today. Bone imparts a lot of flavour. Boneless mutton can also be used. Take a pressure cooker and add in little water, turmeric, salt and the mutton pieces. Do not add a lot of water as this is going to be a semi dry dish. I have used a cup of water for cooking the mutton. Cook for 10-12 minutes on medium flame in a pressure cooker. Ignore the number of whistles. Let the pressure from the cooker settle before opening.
Take a pan and add in 1/4 cup of Indian sesame oil. Sesame oil is traditionally used for this recipe and the flavour of sesame goes well with mutton. So do not use any other oil for making this recipe. To the oil, add in the cumin seeds, curry leaves, gundu chillies, garlic and the shallots. I have used the small country garlic for making this recipe. Regular garlic will work well too.
Saute the shallots till they are soft. Smash some of the chillies so that the seeds come out. The spice / heat comes only from the seeds. If you want a spicy uppu kari, add in more chillies and break them so the seeds come out and amps up the heat. Adjust the chillies according to your taste.
Add in the tomatoes and cover the pan with a lid. Cook till the tomatoes are mushy.
Add in the mutton along with the stock used. I have not added extra salt as we cooked the mutton along with salt. Taste and add seasoning if necessary.
Cook for a few minutes. Add in the black pepper powder. The black pepper gives a nice earthy tone to the dish. Saute for a few minutes. Cover the pan and cook for a few minutes more so the moisture evaporates and the dish is semi dry. Add in fresh curry leaves at this stage and remove from heat.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
