The Secrets Behind Our Appam and Stew: A Vanilla County Signature

Vanilla County
May 27
2 min read

At Vanilla County, certain dishes don’t just fill plates — they create memories. And nothing represents this better than our beloved Appam and Stew.

This gently lacy rice pancake and its fragrant, coconut-rich stew are served across Kerala, but here, nestled in our little corner of the countryside, they carry a deeper story — one of tradition, technique, and tender love passed down through generations.

A Heritage of Flavour

In every Syrian Christian household, Appam and Stew have long been the warm hug that starts a Sunday morning. At Vanilla County, this recipe has roots in our family’s kitchen — perfected over the years by my mother, and now lovingly made by our local chefs, trained right here.

The stew, whether with chicken, mutton, or just vegetables, is never spicy in the fiery sense — instead, it’s a comforting blend of gently coaxed flavours. Whole spices like cloves and cinnamon are simmered in coconut milk until they soften into a mellow, creamy base.

The Appam Secret (Shh… Don't Tell Anyone)

Perfect Appam is elusive — crispy at the edges, soft and airy at the centre. We start with a fermented batter of rice and coconut, which bubbles quietly overnight. The trick? A little of yesterday’s batter, a pinch of sugar, and just the right humidity of our hills.

Each morning, the appam kadai (pan) is seasoned with coconut oil and love. The result: a golden-edged beauty that cradles the stew like it was always meant to.

From Garden to Table

The stew often begins in our own garden — with fresh curry leaves, green chillies, and hand-squeezed coconut milk. The coconuts are grated early in the morning, while the birds are still stretching their wings, and the milk is pressed fresh — no cartons, no shortcuts.

What Our Guests Say

“Your appam and stew was the best thing we ate in Kerala — I still dream about it.”– Sophie & Marc, Paris

This dish is often our guests’ first taste of Vanilla County and their last request before heading home. It’s served not just with stew, but with stories. And those stories are what linger.

Want a Glimpse of the Recipe?

We won’t give away all our secrets — some are best tasted fresh. But here’s a little preview of what goes into it:

Raw rice, coconut, and a touch of toddy or yeast for the batter.
Coconut milk simmered with cloves, cinnamon, carrots, potatoes, and choice meat.
Curry leaves plucked that morning and gently tempered.