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Main Course

Kerala Vegetable Stew

Delicate, tasty and lightly spiced Kerala Vegetable Stew is an awesome vegetarian dish that tastes great with appam. one of the easiest dishes you can prepare in a jiffy, with ready made coconut milk in store.

Ingredientsfor 5 servings

2 nos Potatoes
1 - Carrots
7 - Cauliflower florets
1 handful Green peas
Soya chunks A, a few
1 nos Onion — thinly sliced
2 nos Bay leaves Vazhana ela — optional (Karuga)
2 - Cloves — optional (Grambu)
5 - Peppercorns
1/4 tsp Mustard seeds
2 tsp Coriander powder
1/2 tsp Fennel seeds — crushed (Perinjeerakam)
6 - Green chillies — slit
Curry leaves, to taste
1/2 tsp Ginger Paste
21/2 tsp Coconut milk powder 1 cup coconut milk
1/2 - Water
Oil, to taste
Salt, to taste

Preparation

Step 1
For preparing the delicious dish, first cut the vegetables into medium sized pieces.
Step 2
Set a pan over medium heat and pour in the oil.
Step 3
Add mustard seeds, peppercorns, bay leaves and cloves. Allow to allow to crackle.
Step 4
Add sliced onion and fry till transparent.
Step 5
Add vegetables and stir for a while.
Step 6
Add coriander powder and fennel at this stage & keep stirring.
Step 7
Add green chillies, ginger paste and curry leaves.
Step 8
Add salt and keep stirring for a while.
Step 9
Add half cup water and cook the vegetables.
Step 10
Add more water if required.
Step 11
Simmer gas and add coconut milk at end. Do not boil the mixture. If you boil the mixture after adding coconut milk, the curry is likely to curdle. You will lose the taste and flavor of the stew dish.
Step 12
The Stew is ready.the Dish with your family.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Vegetable Stew

Ingredientsfor 5 servings

2 nos Potatoes
1 - Carrots
7 - Cauliflower florets
1 handful Green peas
Soya chunks A, a few
1 nos Onion — thinly sliced
2 nos Bay leaves Vazhana ela — optional (Karuga)
2 - Cloves — optional (Grambu)
5 - Peppercorns
1/4 tsp Mustard seeds
2 tsp Coriander powder
1/2 tsp Fennel seeds — crushed (Perinjeerakam)
6 - Green chillies — slit
Curry leaves, to taste
1/2 tsp Ginger Paste
21/2 tsp Coconut milk powder 1 cup coconut milk
1/2 - Water
Oil, to taste
Salt, to taste

Preparation

Step 1
For preparing the delicious dish, first cut the vegetables into medium sized pieces.
Step 2
Set a pan over medium heat and pour in the oil.
Step 3
Add mustard seeds, peppercorns, bay leaves and cloves. Allow to allow to crackle.
Step 4
Add sliced onion and fry till transparent.
Step 5
Add vegetables and stir for a while.
Step 6
Add coriander powder and fennel at this stage & keep stirring.
Step 7
Add green chillies, ginger paste and curry leaves.
Step 8
Add salt and keep stirring for a while.
Step 9
Add half cup water and cook the vegetables.
Step 10
Add more water if required.
Step 11
Simmer gas and add coconut milk at end. Do not boil the mixture. If you boil the mixture after adding coconut milk, the curry is likely to curdle. You will lose the taste and flavor of the stew dish.
Step 12
The Stew is ready.the Dish with your family.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.