Kerala Vegetable Stew

         
          This Kerala style vegetable stew is generally had with appams. It also tastes great with Idiyappam. It is very simple to prepare and is also light on the stomach. The creamy texture from the coconut milk gives it a rich flavour with a slight 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 & temper with mustard seeds, cloves, cinnamon, cardamoms & 
                   mace. Saute till it stops crackling.

                                Add ginger & garlic. Saute for a few seconds.

                                Add onion, curry leaves & chilies. Saute till translucent.

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

                                ..............salt & pepper. Saute for a minute.

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

                                Serve, garnished with pepper powder & coriander leaves.