16. Kerala Special Vegetable Stew
Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Cook: 20 minutes
Total Time: 30 minutes
Ingredients
- 1 potato (peeled and cut lengthwise)
- 1 carrot ( peeled and cut lengthwise)
- 15 french beans ( cut lengthwise)
- 1/4 cup peas
- 1 red onion ( sliced lengthwise)
- 1 garlic pod ( grated)
- 1/2″ ginger ( peeled and grated, optional)
- 1/2 cup thin coconut milk
- 3/4 cup thick coconut milk ( extracted from 1/2 coconut )
- salt to taste
For tempering:
- 1/2 ” cinnamon stick
- 1 bay leaf
- 2 cloves
- 10-12 peppercorns
- 1 green cardamom
- 1 sprig curry leaves
- 1 teaspoons coconut oil
Instructions
- Wash and steam the vegetables (including onion) till they are fork tender.
- Heat a wide pan with coconut oil and temper with the whole spices and curry leaves.
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Now add the grated ginger and garlic and saute’ for 20 seconds only.
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Add the steamed vegetables and the thin coconut milk.
- Cook covered over low flame for 5-7 minutes.
- Add the thick coconut milk , stir to mix and switch off.
- Add salt and serve along with your hot appams and idiappams.
Recipe Notes
- Steaming the vegetables before hand helps to reduce the cooking time and your stew is ready in minutes.
- Steam for approximately 10 minutes only to retain their colour.
- You can alternatively cook the vegetables in thin coconut milk, in which case you can increase the quantity of thin coconut milk given above.
- If you want your stew to be more spicy, you can coarsely grind the peppercorns.
- Using fresh whole spices and fresh coconut gives the stew it’s authentic taste.
