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Saturday, 13 September 2014

Kerala Vegetable Stew


          This Kerala style veg. stew is generally had with appams. It also tastes great with idiyappam too. It is very simple to make and light on the stomach. The creamy texture from the coconut milk gives it a rich flavour with a hint of sweetness.












  • 1 cup mixed vegetables (fresh or frozen), chopped 
  • 2 cup thin coconut milk
  • 3/4 cup thick coconut milk
  • 2 tbsp. coconut oil
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1/2 tsp. mustard seeds
  • 1 leaf mace (javitri)
  • 1 onion, sliced
  • 1 sprig curry leaves
  • 2-3 cloves garlic, chopped
  • 1" ginger, sliced
  • 2 fresh red chilies, slit
  • salt to taste
  • 1/2 tsp.  pepper powder
  • 1 tbsp. coriander leaves










          Heat oil in a pan and temper with the cinnamon, cardamoms, mustard seeds and cloves. Add the ginger and garlic. Saute till they changes colour. Add the onions, curry leaves and fresh red chilies. Saute till the onion is translucent.

          Then add the veggies followed by salt and pepper. Give it a  mix. Add the thin coconut milk and simmer on low flame for 2-3 minutes.

           Add the thick coconut milk. Give it a stir and take off the flame. Serve with a sprinkle of pepper powder and a garnish of coriander leaves.




                              Heat oil in a pan and temper with mustard seeds, cloves, cinnamon, 
                              cardamoms and mace. Saute till it stops crackling.



                              Add the ginger and garlic. Saute for a few seconds.



                               Add the onion, curry leaves and chilies. Saute till translucent.



                              Add the mixed veggies followed by ...............



                              ..............salt and pepper. Saute for a minute.



                              Add the thin coconut milk and simmer for 2-3 minutes on low flame.
                              Then add the thick coconut milk and switch off the flame. Stir well.



                             Serve, garnished with pepper powder and coriander leaves.
                      





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