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Main Course

Vegetable Stew - Simple & Tasty

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

1 nos Potato — cut into cubes
1 nos Carrot — cut into cubes
10 nos Beans — cut into small pieces
1/2 cup Green peas
2 nos Green chillies — slit
1 nos Onion — cut into small pieces
1 tbsp Ginger paste
1 tbsp Fennel seeds perinjeerakam
2 Stems Curry leaves
1/2 cup Thick coconut milk
1 tbsp Coconut oil
Salt, to taste
1 cup Water

Preparation

Step 1
Cook all vegetables (potato, carrot, beans,green peas,onion) including green chillies, fennel seeds & ginger paste in a pressure cooker with one cup of water.
Step 2
Season with salt.
Step 3
Add coconut milk & give it a good stir.
Step 4
Garnish with 1 tbsp coconut oil & curry leaves. :- This will enhance the taste & flavor.
Step 5
Serve while still hot with appam, idiyappam, chappathi, puttu etc.!

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 - Simple & Tasty

Ingredientsfor 3 servings

1 nos Potato — cut into cubes
1 nos Carrot — cut into cubes
10 nos Beans — cut into small pieces
1/2 cup Green peas
2 nos Green chillies — slit
1 nos Onion — cut into small pieces
1 tbsp Ginger paste
1 tbsp Fennel seeds perinjeerakam
2 Stems Curry leaves
1/2 cup Thick coconut milk
1 tbsp Coconut oil
Salt, to taste
1 cup Water

Preparation

Step 1
Cook all vegetables (potato, carrot, beans,green peas,onion) including green chillies, fennel seeds & ginger paste in a pressure cooker with one cup of water.
Step 2
Season with salt.
Step 3
Add coconut milk & give it a good stir.
Step 4
Garnish with 1 tbsp coconut oil & curry leaves. :- This will enhance the taste & flavor.
Step 5
Serve while still hot with appam, idiyappam, chappathi, puttu etc.!

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.