kerala style vegetable stew recipe - easy to make lightly spiced, delicate and aromatic stew with mixed vegetables, coconut milk and spices. a popular stew from the kerala cuisine.
small to medium sized carrots,
OR 1 large potato OR about 150 grams potato, peeled and chopped
¾ or 1
70 to 80
OR 5-6 shallots - thinly sliced
3 to 4
- crushed into a paste in a mortar-pestle
2 to 3
slit (hari mirch)
4 to 5
- crushed or kept whole (lavang)
crushed black pepper
(kali mirch powder)
3 to 4
(choti elaichi) - crushed or kept whole (optional)
thin coconut milk
or water * check notes for pressure cooking the veggies with water
thick coconut milk
12 to 15
2 to 3
salt as required
sugar as required
heat coconut oil. add the whole & crushed spices - cinnamon, cardamoms, cloves, black pepper. saute them till fragrant.
then add the ginger, garlic, green chilies, sliced onions and curry leaves. saute till the onions become translucent. don't brown the onions.
add the chopped veggies and stir well.
add thin coconut milk or water. cover the pan and cook the veggies.
the veggies should be cooked till they are tender and done.
lastly add the thick coconut milk. stir well and simmer for just half a minute.
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.
serve kerala style vegetable stew with appams or steamed rice.
* 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.
full recipe -