Weekend brunches are always a favorite for me, as we get to sleep in and have a good meal. Its also a chance to try some recipes from home that are a little heavy for just breakfast, and may not be good for dinner time. Aappam with coconut milk and kadalai (chickpeas) curry is one such once-in-a-while hearty brunch. I made this last Sunday and Shankar loved it!
Here is the quick recipe for kadalai curry: I soaked the black chickpeas for about 30 minutes in hot water, then pressure cooked it with a pinch of turmeric, salt and a paste made by blending together 2 green chilies, a slice of ginger, a tsp of cumin & toasted coriander seeds, coconut milk or cream, and more salt adjusted for taste and two cups of water (for each cup of kadalai). You might want to thicken the curry with a little rice flour. In this instance, I just added a spoonful of the aappam batter for the same effect. Garnish with shredded coconut.