Prepare a checklist. Keep the necessary items near the cooking area.

Prepare a checklist. Keep the necessary items near the cooking area.

Place the pan, appa kadai over medium heat. Grease with 1tsp oil. After heating pour ½ cup of batter and swirl the pan. Add a tsp oil around the appam.
Cover and simmer. Lift the edge slightly with a spatula and slide it into a shallow bowl Appam looks pretty like a basket, Serve with spicy kadalai curry

Kadalai curry: Add 3 cups of water to the chickpeas in a bowl and leave overnight. Drain, add 3c water, and cook it in a pressure cooker. Do not overcook, just soft is enough. I don't have a whistling pressure cooker. After taking enough water in the cooker, I place a bowl of chickpeas in it, cover it and place the weight. I placed the cooker on high heat. As soon as the weight starts to swirl, I simmer the fire. After 4 minutes I
turn off the stove. let the pressure go down; remove the bowl

Heat 2 tbsp oil in a heavy pan over medium heat and add mustard seeds. Let splutter; add methi, fennel, asafetida. Add curry leaves. Saute sliced onions, small onions wth turmeric, chili, coriander powders, saute till onion turns brown. Add garlic and ginger, and tomatoes. Continue cooking over medium heat until tomatoes soften, with stirring--10 minutes. After the raw smell goes away, add 2c water, the cooked chickpeas. Bring it to boil. simmer. Let it cook for a couple of minutes.

Stir in garam masala powder. After a couple of minutes, Add Coconut milk. mix. After a minute or so turn off the stove
Add salt and chopped coriander leaves and stir.
The final touch. Heat a tablespoon of oil in a saucepan over medium heat and add mustard seeds, then add curry leaves, 2 red chilies and 5 small onions and fry for 5 minutes.
Delicious Kadala Curry is ready to taste.

Transfer the curry to a serving bowl. serve with appam. This combo is a marriage made in heaven, your kitchen with your culinary skills