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!


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