Kerala Style Vegetable Stew with Spices and Veggies simmered in a Coconut Milk based gravy. Perfect for a cozy breakfast with Appams or Idiyappams on the side!
Christmas is around the corner and here I am gearing up my holiday recipes. Since my mom who has been staying with me for the last couple of months would be with us for a few more weeks, we are cooking up storm and shooting all traditional & homely Kerala recipes which I have been promising you guys for a long time.
Talking about today’s recipe “Stew”, it is a dish which resonates with Christmas for every Malayalee. The Christian families in Kerala are known for their stew recipes, and be it made with chicken, mutton, fish or vegetables, the dish is DELICIUOS… Pair it with a side of Appams or Idiyappams for breakfast, you have a match made in heaven!
The recipe is pretty simple and light on spices, but big on flavors. The preparation of the veg and non-veg versions are almost similar except for the protein or veggies used. The warmth from the whole spices and the blend with coconut milk gravy gives the dish its unique aroma which makes your whole house fragrant as it cooks.
Vegetable Stew is a perfect dish to add veggies to your Christmas menu if you plan to load it up otherwise with non-veg dishes. Not only does it introduce a pleasant palate shift, it’s light on your stomach and complements the rest of your feast.
Interested in other Stew recipes? Check these out;
Also, don’t forget to check out my Appam (Hoppers) recipe which goes perfectly with Stew.
Enjoy, Happy Cooking…!
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Kerala Style Vegetable Stew with Spices and Veggies simmered in a Coconut Milk based gravy. Perfect for a cozy breakfast with Appams or Idiyappams on the side!
- 1 cinnamon stick
- 2 cloves
- 2 cardamom pods
- 3-4 black peppercorns
- 1 bay leaf
- 1 star anise
- 1 medium sized onion (sliced)
- ½ inch sized ginger (finely chopped)
- 2 green chili (or more, slit)
- 1 potato (cubed)
- 1 carrot (cubed)
- ½ cup beans (chopped, lengthwise)
- ½ cup frozen peas
- ¾ cup thin coconut milk
- ½ cup thick coconut milk
- ½ tsp black pepper powder
- 2 sprig of curry leaves
- ½ cup water
- Salt (as required)
- Oil (pref. coconut oil) (as required)
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Pressure cook potato, beans, and carrot with water and a little bit of salt, for 1 whistle. Keep aside, allow the pressure to release on its own.
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Heat oil in a pan, add spices; cinnamon, cardamom, cloves, peppercorns, bay leaf and star anise. Sauté until fragrant.
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Add 1 sprig of curry leaves, ginger and green chilies. Once the raw smell of the ginger subsides, add onion and sauté until translucent.
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Add the pressure-cooked vegetables, followed by adding thin coconut milk. Close the lid and allow it to cook on a low flame. Once the stew starts boiling, add frozen peas.
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As the dish starts boiling again, check for the veggies to be cooked perfectly and once done, add thick coconut milk. Do not allow the stew to boil after this stage.
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Top the stew with pepper powder and check for salt. Swirl the pan once and cook for another 2 minutes on a low flame. Top with 1 sprig of curry leaves and coconut oil. Turn off the flame.
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Serve with Appam, Idiyappam, Chapathi or bread.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.