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Main Course

Vegetable Stew-Its Easy To Make

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

1 nos Carrot — cut into small pieces
2 nos Beans — cut into small pieces
100 g Green peas
2 nos Potato — cut into small pieces
1 nos Big Onion chop into small pieces
1 small Ginger
3 Cloves Garlic
2 Each Cardamom,cloves and cinnamon
2 nos Shallots (Kunjulli)
2 nos Green chillies
1 glass Coconut milk thick milk
20 nos Cashew nuts
Mustard seeds, a few
Oil, to taste
Salt, to taste

Preparation

Step 1
Cook carrot, beans, green peas and potato separately.(Dont throw the water in which it was cooked).
Step 2
Heat oil and let the mustard seeds crackle and add curry leaves.
Step 3
Add big onion and fry.
Step 4
Make a paste of ginger, garlic, cardamom, cloves, cinnamon, small onion and green chillies. Add into the oil and fry.
Step 5
Put all the cooked vegetables with the water that is available after cooking it. season with salt to your taste.
Step 6
Grind 10 cashew nuts and add into the curry.
Step 7
When it boils, add the coconut milk. Off the heat when it starts to boil.
Step 8
Goes well with chappathi, appam or idiyappam.

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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Main Course

Vegetable Stew-Its Easy To Make

Ingredientsfor 4 servings

1 nos Carrot — cut into small pieces
2 nos Beans — cut into small pieces
100 g Green peas
2 nos Potato — cut into small pieces
1 nos Big Onion chop into small pieces
1 small Ginger
3 Cloves Garlic
2 Each Cardamom,cloves and cinnamon
2 nos Shallots (Kunjulli)
2 nos Green chillies
1 glass Coconut milk thick milk
20 nos Cashew nuts
Mustard seeds, a few
Oil, to taste
Salt, to taste

Preparation

Step 1
Cook carrot, beans, green peas and potato separately.(Dont throw the water in which it was cooked).
Step 2
Heat oil and let the mustard seeds crackle and add curry leaves.
Step 3
Add big onion and fry.
Step 4
Make a paste of ginger, garlic, cardamom, cloves, cinnamon, small onion and green chillies. Add into the oil and fry.
Step 5
Put all the cooked vegetables with the water that is available after cooking it. season with salt to your taste.
Step 6
Grind 10 cashew nuts and add into the curry.
Step 7
When it boils, add the coconut milk. Off the heat when it starts to boil.
Step 8
Goes well with chappathi, appam or idiyappam.

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.