Vegetable Stew

Ingredientsfor 4 servings

• 4 nos Potatoes — cut into cubes
• 3 nos Carrots — cut into cubes
• 1/2 cup Green peas
• 1/2 cup Cauliflower — optional
• 1 nos Onion chopped into small pieces
• 4 - Green chillies
• 1/2 tsp Mustard seeds
• 2 nos Shallots — cut into small pieces, kunjulli
• 2 sprig Curry leaves
• 2 tsp Ginger — chopped
• 2 nos Bay leaf Vazhana ela (Karuga)
• 1 nos Cloves (Grambu)
• 3 - Pepper corns Kurumulaku
• 1 tbsp Oil
• 1/2 cup Thick coconut milk
• 1/4 cup Thin coconut milk
• Salt, to taste
• 1/4 cup Water

Preparation

1. Step 1

   Crush bay leaves, clove and peppercorns. Keep them aside.

2. Step 2

   You can also add a pinch of fennel seeds(Perinjeerakam).

3. Step 3

   Set a pan over medium heat and pour in the oil.

4. Step 4

   Let the mustard seeds crackle.

5. Step 5

   Add onion, green chillies, shallots and 1 sprig of curry leaves.

6. Step 6

   Sauté, till onions turn light brown.

7. Step 7

   Add the crushed spices, all the vegetables and salt and cook for 3 to 4 minutes.

8. Step 8

   Add water and cook for about 5 minutes.

9. Step 9

   Add thin coconut milk.

10. Step 10

    Put the lid on and cook, till the vegetables are done.

11. Step 11

    Add thick coconut milk and cook for 1 - 2 minutes.

12. Step 12

    Garnish with the remaining curry leaves.

13. Step 13

    Serve while still hot with appams, idiyappams or puttu.

14. Step 14

    You can also add 1/2 tsp of coconut oil along with the curry leaves to enhance the taste and flavour. :- Milk or coconut powder can be used as a substitute for fresh coconut milk.