Vegetable Stew
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
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!
Course:
Appetizer, Side Dish
Cuisine:
Indian, Kerala
Keyword:
chicken stew, kerala, vegetable stew
Servings: 4
Ingredients
Spices
- 1 cinnamon stick
- 2 cloves
- 2 cardamom pods
- 3-4 black peppercorns
- 1 bay leaf
- 1 star anise
For the Stew
- 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)
Instructions
-
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.
-
Heat oil in a pan, add spices; cinnamon, cardamom, cloves, peppercorns, bay leaf and star anise. Sauté until fragrant.
-
Add 1 sprig of curry leaves, ginger and green chilies. Once the raw smell of the ginger subsides, add onion and sauté until translucent.
-
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.
-
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.
-
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.
-
Serve with Appam, Idiyappam, Chapathi or bread.
Notes
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.