Forgotten Recipe of Kerala

 Appam and Ishtu are Kerala, India's traditional meals recognized for their distinct flavors and textures. 

The History of Appam and Ishtu  

Appam and Ishtu have a rich history which is closely linked to Kerala's cultural heritage. Both meals have evolved over generations to represent the many influences of the regions inhabitant's.  

Appam Origins and Historical Context.

Appam, a fermented rice pancake, has roots in ancient Indian cuisine. The name "appam" is thought to be derived from the Sanskrit term "apupa," which means "rice cake." Appam has historical parallels in Tamil literature, notably the Perumpanuru, a 5th-century poetry that cites comparable rice concoction. The dish is claimed to have been influenced by the Jewish population in Kerala, with food historian Gil Marks claiming that appam became a staple among Indian Jews who arrived in the region as early as the 2nd century BC. Furthermore, the dish has connections to the culinary customs of the Saint Thomas Christians of Kerala, who have included appam into their religious and cultural traditions.  

Ishtu: Description and Cultural Significance

Ishtu, or Kerala Vegetable Stew, is a creamy coconut milk-based dish that pairs beautifully with appam. The stew is usually made with a variety of vegetables, spiced, and enriched with coconut milk, reflecting the region's extensive usage of coconut in cuisine.

Historical Context.

While Ishtu has less precedent in history than appam, it is widely considered as a traditional dish in Kerala cuisine, frequently eaten at festival occasions and family gatherings. The usage of coconut milk in Ishtu demonstrates the impact of both indigenous farming methods and coastal culinary traditions, where coconuts are a common ingredient.  

What is Appam? 

 Appam is a fluffy, bowl-shaped fermented rice pancake with a lacy edge and a thicker interior. The batter is produced by grinding raw rice, cooked rice, and grated coconut into a smooth consistency. Yeast is added to help fermentation, and it normally takes several hours to rise before cooking. The appam is cooked in a unique pan, where the batter is placed in the middle and stirred to spread it out, creating a soft interior and crispy edges.

   

      Ingredients for appam:

1. 2 ¼ cups uncooked rice
2. 1 cup shredded coconut
3. 1 cup of cooked rice.
   
4. 1 teaspoon yeast.
5. 4 teaspoons of sugar
   
6. Salt to taste.

        Cooking Method: 

1.   Soak the raw rice for 4-5 hours or overnight.
2. Grind the soaked rice with grated coconut and cooked rice to a smooth batter.
3. Dissolve yeast in warm water with some sugar and let it sit for 10 minutes.
4. Mix the yeast with the batter, cover it, and let it ferment it for 3-5 hours. 
5. Cook in a heated appam pan, swirling the batter to create a desired shape. 

What is Ishtu? 

    Ishtu (vegetable stew)

Ishtu, or Kerala Vegetable Stew, is a gentle and aromatic dish made from a variety of vegetables stewed in coconut milk. It is distinguished by its delicate sweetness from the coconut and moderate warmth from the spices, making it an ideal companion to appam. The stew is usually light and nourishing, with potatoes, carrots, and green peas seasoned with ginger, green chilies, and curry leaves. 

 

Ingredients for Ishtu 

1. 2 potatoes thinly sliced 
2. 1 large carrot, sliced  
3. 1 onion thinly sliced 
4. 1/4 cup green peas 
5. 10 green beans, thinly sliced 
6. 2 cups coconut milk 
7. 2tsp grated ginger 
8. 3-4 green chilies, thinly sliced 
9. 1tbsp coconut oil 
10. curry leaves, a few 
11. salt to taste

     Cooking method: 

1.   Heat coconut oil in a pan, and sauté , onion, ginger and green chilies till soft 
2. Add in the mixed vegetables and cook for a few minutes. 
3. Pour in coconut milk and bring it to boil, then simmer until vegetables are tender. 
4. Season with salt and serve hot with appam. 

      Appam is traditionally served alongside Ishtu, letting the fluffy pancakes to absorb the creamy stew.

     This combination is not just a Kerala culinary classic, but also an iconic comfort food that's great for

     any meal of the day. The mild flavors of Ishtu match the somewhat sweet and soft texture of appam,

     resulting in a delectable culinary experience.   

Conclusion

The history of appam and Ishtu illustrates Kerala's diverse food culture, shaped by many communities, historical migrations, and regional ingredients. Both dishes are not only staples in everyday meals, but they also represent Kerala's traditions and ceremonies, making them a vital part of the region's identity.