This is a very simple recipe which goes well with appam and idiyappam. It can be done with a single vegetable or a combination of vegetables.

PREP TIME: 10 mins         COOK TIME : 30 mins               TOTAL TIME : 40 mins

RECIPE TYPE: main           CUISINE: kerala                    SERVES: 3-4

Vegetable stew Kerala style – easy to make lightly spiced, delicate and aromatic stew with mixed vegetables, coconut milk and spices. A popular stew from the Kerala cuisine

INGREDIENTS

(measuring cup used, 1 cup = 250 ml)

• 2 small to medium sized carrots, peeled chopped
• 2 potatoes or 1 large potato, about 150 gms, peeled and chopped
• ¾ or 1 cup peas/matar
• 70 to 80 gms french beans
• 1 large onion or 5-6 shallots, thinly sliced
• 3-4 garlic, crushed into a paste in a mortar-pestle
• 1 inch ginger/adrak, julienned
• 2-3 green chilies, slit
• 1.5 inch cinnamon/dal chini
• 4-5 cloves/lavang, crushed or kept whole
• 1 tsp crushed black pepper
• 3 to 4 green cardamoms, crushed or kept whole (optional)
• 2.5 cups thin coconut milk or water * check notes for pressure cooking the veggies with water
• 1 cup thick coconut milk
• 12 to 15 curry leaves/kadi patta
• 2 to 3 tbsp coconut oil
• salt as required
• sugar as required (optional)

Preparation Method

1. Heat coconut oil. Add the whole & crushed spices – cinnamon, cardamoms, cloves, black pepper. saute them till fragrant.
2. Then add the ginger, garlic, green chillies, and sliced onions and curry leaves. saute till the onions become translucent. Don’t brown the onions.
3. Add the chopped veggies and stir well.
4. Add thin coconut milk or water. Cover the pan and cook the veggies.
5. The veggies should be cooked till they are tender and done.
6. Lastly add the thick coconut milk. stir well and simmer for just half a minute.
7. If you want, you can also heat a few teaspoons of oil and fry curry leaves in it till crisp. Then add this curry leaves tempering from top before serving the vegetable stew.
8. Serve Kerala style vegetable stew with appams or steamed rice.

NOTE: * If using water instead of thin coconut milk, you can use the pressure cooker for cooking the veggies. Just add 2 cups water and pressure cook for 2 to 3 whistles.