Coconut Vegetable Stew and Appams

20 Oct

When eating out in India I often find myself asking whether a dish I’m ordering is spicy. I’ve learned that “not spicy” means spicy. I’ve learned that “sweet” means spicy. And I’ve also learned that a “little spicy” means I’m going to need an extra bottle of water and maybe a bowl of yogurt to bathe my tongue in. Don’t get me wrong. I love spicy food. Just not every meal, everyday. So when I want a break from heat and still want Indian food, I turn to a staple dish in Kerala of appams and vegetables cooked in coconut milk. I love eating the crispy lace of the appam first, then soaking up the coconut broth with the airy, fluffy centers. Nom!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: