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Main Course

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 4 servings

2 nos Potato boiled and — mashed
Thick coconut milk, to taste
Thin coconut milk, to taste
2 nos Green chillies
Garam masala powder A pinch
1/4 tsp Pepper powder
Salt, to taste
1 tsp Coconut oil
Curry leaves A, a few
1/2 tsp Mustard seeds
5 nos Pearl onions — cut into pieces, kunjulli
1/2 tsp Cumin seeds (Jeerakam)

Preparation

Step 1
Pour oil into a pan and heat it or a kadai.
Step 2
Let the mustard seeds crackle.
Step 3
Add cumin seeds, chopped small onions, green chillies and curry leaves.
Step 4
When the onions goes golden brown, add the mashed potatoes.
Step 5
Add the second extract or thin coconut milk.
Step 6
Add a pinch of garam masala powder and salt.
Step 7
Allow it to boil.
Step 8
When it starts to boil, add the first extract or the thick coconut milk.
Step 9
Before it starts to boil, turn off the heat.
Step 10
Sprinkle some pepper powder and Stir everything together thoroughly.
Step 11
Goes well with vellayappams.

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

Stew

Ingredientsfor 4 servings

2 nos Potato boiled and — mashed
Thick coconut milk, to taste
Thin coconut milk, to taste
2 nos Green chillies
Garam masala powder A pinch
1/4 tsp Pepper powder
Salt, to taste
1 tsp Coconut oil
Curry leaves A, a few
1/2 tsp Mustard seeds
5 nos Pearl onions — cut into pieces, kunjulli
1/2 tsp Cumin seeds (Jeerakam)

Preparation

Step 1
Pour oil into a pan and heat it or a kadai.
Step 2
Let the mustard seeds crackle.
Step 3
Add cumin seeds, chopped small onions, green chillies and curry leaves.
Step 4
When the onions goes golden brown, add the mashed potatoes.
Step 5
Add the second extract or thin coconut milk.
Step 6
Add a pinch of garam masala powder and salt.
Step 7
Allow it to boil.
Step 8
When it starts to boil, add the first extract or the thick coconut milk.
Step 9
Before it starts to boil, turn off the heat.
Step 10
Sprinkle some pepper powder and Stir everything together thoroughly.
Step 11
Goes well with vellayappams.

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.