Vegetable Stew from Kerala
May 15, 2020
Contributed by Sharmila Shanmugasundaram
Kerala cuisine is famous for its dishes predominately prepared with coconut flavour. One such popular creamy Kerala style curry is a vegetable stew with a choice of veggies. Needless to say it is a dish loaded with vitamins and minerals.
Ingredients
- ½ tbsp coconut oil
- 2 cloves / lavang
- 1 inch cinnamon / dalchini
- 2 pods cardamom / elachi
- ½ onion, sliced
- 5 beans, chopped
- ½ carrot, chopped
- ½ potato, cubed
- 3 tbsp peas / matar
- 10 florets cauliflower / gobi
- 2 green chilli, slit
- 1 inch ginger, julienne
- 1 cup water
- 1 tsp salt
- 2 cup coconut milk, thin
- few curry leaves
- ¼ cup coconut milk, thick
Procedure
- In a large Pan/ kadai heat ½ tbsp coconut oil and saute 2 cloves, 1 inch cinnamon and 2 pods cardamom.
- Add ½ onion and saute till they shrink slightly. Do not brown the onions.
- Also add 5 beans, ½ carrot, ½ potato, 3 tbsp peas, 10 florets cauliflower, 2 green chilli and 1 inch ginger.
- Saute for a minute.
- Add 1 cup water, 1 tsp salt and a few curry leaves. Mix well.
- Cover and boil for 5 minutes or till vegetables are half cooked.
- Add 2 cup coconut milk (thin consistency) and mix well.
- Boil for 7 minutes or till vegetables are cooked completely.
- Turn off the flame and add a few curry leaves, ¼ cup thick coconut milk and 1 tsp coconut oil. Mix well.
Vegetable Stew is a great accompaniment with rice or Kerala Paratha.