flakes,corainder leaves and the tomato. Cook them until the oil comeson the top. Then add the thin coconut milk , enough salt and thevegetables and cook for some minutes. When the vegetables are cookedwell in the korma, add the thick milk, and cook for a minute. aftertaking out the kadai from the fire add the lemon juice and mix well.
ACCOMPANIMENTS FOR THE AAPPAM:II.MASALA KOZHI KUZAMBU.
Ingredients:onions-2[thinly sliced]tomatoes-1 cup[nicely cut]chicken-1kilo[cleaned,washed and cut into very small pieces]coriander powder-2spschilli powder-2spsginger paste-1tbspgarlic paste-1tbspMasala-I[grind 4tbsp shredded coconut,aniseed 1sp,and 1 onion with alittle water to a thick paste]Masala-2[grind 2 bay leaves,1½sp kuskus and 1sp aniseed to a finepowder]For tampering:onion-1[cut into very small pieces],1sp aniseed powder,curry leaves- ahandful,coriander leaves-a handful, 2tbsps oil.turmeric powder-1spenough salt to tasteoil-3 or 4 tbspsMethod:Heat a kadai with the oil. Add the onion and the tomatoes. Whenthe are well cooked and the oil comes on the top, add all the powdersincluding the masalaII.Fry them for a few minutes under medium fire.Then add the ginger and garlic pastes. After a few minutes add themasdala-I,enough salt,the chicken pieces and 2 cups of water and mixwell.More water can be added according to the concictency of thekuzambu. Cover the lid and cook until the chicken pieces are well cookedand nice aroma floats on the air.The kuzambu must not be very thick. Nowheat a small kadai and pour the oil. Fry the onions to a brown colour, thenadd the aniseed powder and mix well.Then add the curry leaves and thecoriander leaves and fry for a minute. Now pour it over the kuzambu andmix well. Keep the kuzambu for a few minutes on a very slow fire andthen take it off from the fire. serve the chicken kuzambu with hotaappams!
ACCOMPANIMENTS FOR AAPPAMS:III.VADAI CURRY
[This is a famous side dish for Aappams in the Madras side]Ingredients:Onions-3[nicely sliced]