Kerala Vegetable Stew

Today I give you a recipe from my homeland, a Stew. There are lots of types of stews, both vegetarian and non vegetarian. Our today’s recipe is vegetarian ☺. This is one of my favorite. This is so simple, easy yet full of flavor of coconut milk.

I used canned coconut milk here. But I say if you can,use fresh coconut milk, you can get more flavorful stew😊.

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Ingredients

Potato – 1 big or 2 medium sized

Carrot – 1 big

Onion – 1/2 cup chopped

Ginger – 1/2 tbsn chopped finely

Green chilli – 2 or 3 slit lengthwise

Thick Coconut milk – 1 cup

Salt – as required

Curry leaves – few

Coconut oil – 1 tsp

Method

  • Boil or pressure cook potatoes and carrots till cooked. Not mushy. (If pressure cook just till 2 whistles)
  • Peel the skin and chop it to small cubes.
  • In a pot, add 1 to 1 1/2 cups of water.
  • When it starts to boil, add chopped onions, ginger and green chillies.
  • When the onions turns transparent, add cubed potato and carrot.
  • Add salt and slightly mash one or two potatoes. This gives little thickness to the stew.
  • When it thoroughly boils and raw smell of onions are no more, simmer the flame and add coconut milk.
  • Stir well. Do not let it boil severely after adding coconut milk. Just 1 or 2 minutes.
  • Add Curry leaves and drizzle coconut oil.
  • Switch off the flame and cover the pot with lid. This helps to lock the flavor of coconut oil and curry leaves in stew.
  • Serve warm with Appam, idli or dosa.
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Vegetable stew with Appam

 

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36 thoughts on “Kerala Vegetable Stew

    1. Thank you so much 😊..I will say Appam doesn’t have similar taste to idli or dosa. We grind coconut along with rice for Appam batter sometimes. It’s 95% rice in batter. We can add coconut water also. So a bit of sweetness comes in it. You have to try. I will post how to make Appam batter soon.😊

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      1. Ah, I see, so there’s coconut in Appam! Now I’m even more curious to try it. I hope it’s something I will be able to make at home. I am looking forward to seeing your recipe! 🙂

        Liked by 1 person

    1. Thank you Rekha ji 😊…For coconut milk, scrap coconut, just pulse one or two times it in mixer ,take pulsed coconut in a sieve or muslin cloth, press it, you will get thick Coconut milk. To that remains of pressed coconut add little warm water, again press it in seive or muslin cloth in different bowl. That is thin coconut milk. In this recipe, use thick Coconut milk.😊 Hope this helps. If you have any doubts, feel free to ask 😊

      Liked by 1 person

    1. It depends on the heat of chillies. The small variety we get here is very hot. I have two small mouths to feed who don’t eat spicy level 2 and up😖🙁😄. You can always adjust spice level according to you ☺. Thank you dear 😊

      Liked by 1 person

      1. The heat level counts big time. But that has been a standard with her from whenever I seen her make stew for breakfast. The chillies we get back in Kerala may not be that hot.

        Liked by 1 person

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