A traditional, fiery-red thai curry simmered with assorted vegetables, this goes well with steamed rice. The basil leaves lend their characteristic aroma to this dish, while coconut milk balances the spices.
You can make quick, non-greasy uttappams in the microwave. Since this curd and semolina-based variety does not require fermentation, you can choose it to quench an unexpected hunger pang. Using sour curds ensures soft and spotted uttappams, just like the original.