Kerala Vegetable Stew

Kerala Vegetable Stew

There are some special foods which you can never forget and they always linger on your mind. For me, my mom-made food were very special, especially the authentic Kerala breakfast items. Whether it is idli and sambhar or puttu and chana curry or appam and vegetable stew, each and every dishes she prepared are still the best food I ever had.  All the emotions, I  know, that’s what happens when you try to make and write about the nostalgic food.
Kerala vegetable stew is a very common breakfast curry often served with appams and idiyappams (rice based pan dish). Assorted vegetables like green peas, carrots, green beans, potatoes, onion are boiled in thin coconut milk with ginger and whole spices and at last, a flourish of thick coconut milk is poured to bump up the richness and flavor of the dish. This vegetable stew is thick, creamy and totally vegan. The spice level of this dish is on the mild side. The ginger and coconut milk with all the starchy and sweet vegetables make this dish so good and yummy.

Kerala Vegetable Stew Recipe

Recipe by Neha NairCourse: MainCuisine: Indian, KeralaDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

25

minutes

Kerala Vegetable Stew is a creamy and warm stew which goes really well with Appam (Rice flat bread) or plain paratha.

Ingredients

  • 2 medium potatoes, cubed

  • 1 large onion, sliced

  • 2 medium carrots, cubed

  • 1 cup of fresh or frozen green peas

  • 2 inch of ginger, finely chopped

  • 1 sprig of curry leaves

  • 3-4 green chillies to taste

  • 2 cups of thin coconut milk

  • 1 cup of thick coconut milk

  • Salt and pepper to taste

  • Whole dry spices :-
  • 1 cinnamon stick

  • 4 cardamom pods

  • 5-8 black peppercorns

  • 5 cloves

Directions

  • Heat oil in a pan and add cinnamon, cardamom, cloves, peppercorns and saute for a minute. (See Note)
  • Now add onion, green chillies, curry leaves, salt and saute until onion is soft. Do not brown the onion.
  • Add ginger, potatoes, carrots, peas and thin coconut milk, put on the lid and cook until the potatoes are done.
  • If you are using frozen peas, add it when the potatoes are about 80 percent done.
  • Now add thick coconut milk and heat it through. Do not boil it. Kerala vegetable stew is done. Serve with appam or paratha.

Notes

  • If you don’t like whole spices lying around in your vegetable stew, you can dry roast the spices for 2-3 minutes over medium heat and crush it into powder and add with the potatoes in the stew.
  • You can also use green beans and cauliflower in the vegetable stew.

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