Fenugreek Leaf Stew
A gentle, coconut milk-based stew with soft vegetables and whole spices floating in a pale, fragrant broth. Kerala stew is quiet comfort food — not loud with chilli, but warm with cardamom and black pepper.
Ingredientsfor 3 servings
- 100 g Fenugreek leaves chopped ela (Uluva)
- 2 nos Potatoes peeled, sliced and cooked
- 1 nos Onion — sliced
- 1 tsp Chilly powder
- 1 tsp Coriander powder
- 1 tsp Garam masala
- 1/2 tsp Turmeric powder
- 1 cup Coconut milk
- Oil, to taste
- Salt, to taste
Preparation
Step 1
For preparing fenugreek leaf stew, fry onion in oil.
Step 2
Add chilly powder, coriander powder, garam masala powder, turmeric powder and salt. Fry well.
Step 3
Toss in the fenugreek leaves and potatoes. Stir everything together thoroughly.
Step 4
After some time add in the coconut milk and a little water. Allow it to boil and take it off the heat.
Step 5
Fenugreek leaf stew is ready. Serve hot with chapatti.
Tip
When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.
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