Vegetable Stew

For our breakfast whenever there is appam there is stew. Usually it is mutton stew, but when mutton is not available then we make this delicious traditional Kerala vegetable stew. This is a very simple and quick dish to make.

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Ingredients

  • 1 cup thick coconut milk
  • 1 cup thin coconut milk
  • 1 chopped potato
  • 1 chopped carrot
  • 5 – 6 chopped beans
  • 1/2 cup peas
  • 1 chopped tomato
  • 1 chopped onion
  • 1/2 tbsp chopped  ginger
  • 3 clove
  • 2 cardamon
  • 1 small cinnamon stick
  • curry leaves
  • 2 green chillies
  • 1 tsp whole pepper
  • oil
  • coriander leaves for garnish (optional)
  • roasted cashew nuts and raisins (optional)

Method

Pressure cook potatoes for 3 whistles. Pressure cook remaining vegetables separately for 2 whistles.

Heat oil in a pan and sputter the whole masala (clove, cardamon and cinnamon stick). Add curry leaves, ginger and chillies and stir for 2 minutes. Then add the chopped onions and stir till onions are soft. Add crushed whole pepper, tomatoes and salt and stir for 2 minutes.

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Then add the cooked vegetables and mix well.

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Add the thin coconut milk and bring to boil and then simmer for 5 minutes. Then add the the thick coconut milk and bring to boil. Mix well and turn off heat.

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Garnish with coriander leaves or roasted nuts.

Serve hot with appam or bread.

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Vegetable Stew
 
Prep time
Cook time
Total time
 
Author:
Cuisine: South Indian
Ingredients
  • 1 cup thick coconut milk
  • 1 cup thin coconut milk
  • 1 chopped potato
  • 1 chopped carrot
  • 5 - 6 chopped beans
  • ½ cup peas
  • 1 chopped tomato
  • 1 chopped onion
  • ½ tbsp chopped ginger
  • 3 cloves
  • 2 cardamon
  • 1 small cinnamon stick
  • curry leaves
  • 2 sliced green chillies
  • 1 tsp whole pepper
  • oil
  • coriander leaves for garnish (optional)
  • roasted cashew nuts and raisins (optional)
Instructions
  1. Pressure cook potatoes for 3 whistles. Pressure cook remaining vegetables separately for 2 whistles.
  2. Heat oil in a pan and sputter the whole masala (clove, cardomon and cinnamon stick). Add curry leaves, ginger and chillies and stir for 2 minutes. Then add the chopped onions and stir till onions are soft. Add crushed whole pepper, tomatoes and salt and stir for 2 minutes. Then add the cooked vegetables and mix well.
  3. Add the thin coconut milk and bring to boil and then simmer for 5 minutes. Then add the the thick coconut milk and bring to boil. Mix well and turn off heat.
  4. Garnish with coriander leaves or roasted nuts.
  5. Serve hot with appam or bread.

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