Wednesday, February 15, 2017

Vegetable Stew Recipe | Kerala Style Vegetable Stew | Mixed Vegetables Cooked in Coconut Milk

Anything that is cooked in coconut milk tastes yum and it gives a unique flavour to the curry. I love to experiment recipes with coconut milk and one among them is 'Tirunelveli Sodhi'(Veggies cooked in coconut milk), which pairs well with idiyappam. Similarly, I have posted few non-veg dishes cooked in coconut milk such as Kerala Mutton Stew and Spicy Mutton CurryToday we will learn how to make Kerala style of vegetable stew. This goes well with idiyappam, appam and Neer Dosa. This stew tastes similar to the white kuruma we get in hotel Saravanan Bhavan along with appam. Do check out my Vegetable Kuruma too. Let us move on to the detailed preparation steps:
Thin Coconut Milk - 1.5 Cups
Thick Coconut Milk - 1/2 Cup
Big Onion - 1
Carrot - 1(medium sized)
Beans - 5 to 6
Potato - 1(small)
Peas - 1/2 Cup(I used frozen)
Green Chilli - 2
Ginger - 1 inch piece
To Grind:
Green Chilli - 2(small)
Kasa Kasa - 1 tsp
Whole Pepper - 5 to 7 
fennel Seeds - 1 tsp
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom - 2
Cashew Nuts - 10
To Temper:
Coconut Oil - 1 tbsp
Mustard Seeds - 1 tsp
Curry leaves - few
1. Grind the grated coconut with required water, extract the thin and thick coconut milk. Chop the ginger finely and slit the green chillies. Slice the onion lengthwise. Cube the potato and carrot. Chop the beans into 1/2 inch piece.
2. Grind the items under 'To Grind' to a smooth paste by adding required water. Half cook the potato, carrot and beans in a little water.
3. In a pan add some coconut oil, saute the ginger and onion. Then add the ground coconut paste and cook until the raw smell leaves.
4. Add the cooked veggies along with cooked water, peas and mix it all together. Then add the thin coconut milk and heat it in medium flame. Cover and cook for 5 to 7 mins.
5. Now, add the thick coconut milk and heat it. Temper the items under 'To temper' and pour it on top of the stew. Mix it all together and switch off the flame.

Serve the yummy and flavourful stew along with Appam or Idiyappam.
Points to remember:
  • You can include veggies like cauliflower, broccoli and mushrooms too.
  • I have used frozen peas and hence I have not parboiled it with other veggies. If using dried peas, soak it overnight and cook it before making the curry.
  • Ginger helps in digestion, so don't skip it. 
  • Adjust the green chilli as per your spice tolerance.
Warm Regards,
Happy's Cook - Divya

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