Vegetable Stew, an authentic dish from Kerala cuisine is a yummy curry prepared with extract of coconut milk. All the vegetables are cooked in coconut milk with the spices like black pepper, cinnamon, cloves and cardamom. This curry is completely different in taste than the regular coconut gravy curry. The subtle flavor of curry tastes when served with south indian style breakfast dishes like Idiyappam and Appam. Experience this special, diverse, easy, awesome, delicious dish by following easy step by step recipe.
Ingredients:
Vegetables:
Carrot – 1 Cup
Green Peas – ½ Cup
Potato – ½ Cup
Fresh Beans – ¼ cup
~For Saute Ingredients
Chopped Onion - ½ Cup
Slit Green Chilies – 3 to 4 nos.
Garlic and Ginger Paste – 1tsp each
Curry Leaves – Few
Extract Coconut Milk
Thin Coconut Milk – 1 .5 cup
Thick Coconut Milk – ½ cup
Cashew Paste Gravy - 1/4 cup (Optional)
Spices
Cloves – 4 to 5 nos
Black Pepper Fresh Crushed – 2 tsp
Cardamom – 2 to 3 Nos.
Cinnamon – ½ tsp
Salt to taste
Oil for frying
Method:
Step 01) Heat a pan in range add 2 tbsp of coconut oil and fry the crushed spices for a minute
Step 02) Add chopped onion, slit green chilies, few curry leaves , ginger and garlic paste and saute till onion turns to pink
Step 03) Add the vegetables, salt and thin coconut extract milk and cook till vegetables are tender
Step 04) Lastly add the thick coconut extract milk for more thick creamy texture add cashew paste and cook them for 3 to 4 mins.
Serving: Serve with south Indian style Idiyappam, Appam. This time i served with Idiyappam.
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Ingredients:
Vegetables:Carrot – 1 Cup
Green Peas – ½ Cup
Potato – ½ Cup
Fresh Beans – ¼ cup
~For Saute Ingredients
Chopped Onion - ½ Cup
Slit Green Chilies – 3 to 4 nos.
Garlic and Ginger Paste – 1tsp each
Curry Leaves – Few
Extract Coconut Milk
Thin Coconut Milk – 1 .5 cup
Thick Coconut Milk – ½ cup
Cashew Paste Gravy - 1/4 cup (Optional)
Spices
Cloves – 4 to 5 nos
Black Pepper Fresh Crushed – 2 tsp
Cardamom – 2 to 3 Nos.
Cinnamon – ½ tsp
Salt to taste
Oil for frying
Method:
Step 01) Heat a pan in range add 2 tbsp of coconut oil and fry the crushed spices for a minute
Step 02) Add chopped onion, slit green chilies, few curry leaves , ginger and garlic paste and saute till onion turns to pink
Step 03) Add the vegetables, salt and thin coconut extract milk and cook till vegetables are tender
Step 04) Lastly add the thick coconut extract milk for more thick creamy texture add cashew paste and cook them for 3 to 4 mins.
Serving: Serve with south Indian style Idiyappam, Appam. This time i served with Idiyappam.
Did you find this post useful? Feel free to share your feedback in the comments area.
If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.
Help us to improve our search rating by recommending this post to Google using the Google plus button below.
