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Vegetable stew originates from Kerala, and is most typically served with Appams. The delicious South Indian vegetable stew is prepared by simmering vegetables in a spicy coconut milk based gravy . The stew tastes good with rice and rotis or simply as a soup.
- Wash, peel and cut carrot, beans and potatoes into equal sized cubes. Cut cauliflower into small florets and soak in salted warm water.
- Peel and slice the onion and wash and slit the green chillies.
- Peel and grind the ginger and garlic to a smooth paste. Wash the curry leaves.
- Soak the coconut in 2 cups of warm water, grind and squeeze out thick milk. Repeat this process two more times but with only one cup water to get totally three extracts of varying density.
- Par boil the vegetables one by one, drain and keep aside.
- Heat both the oils together, add the bay leaves, star anise and cinnamon and fry till it releases the flavor.
- Add the onion, curry leaves and green chillies. Keep sautéing till the onion just starts becoming light brown.
- Add the vegetables and green peas and sauté for a couple of minutes. Pour the third extract of coconut milk and boil.
- Now add the second extract of coconut milk. Simmer and reduce by half.
- Season with salt to taste, remove from heat and add the first extract of coconut milk.
- Bring back to simmer, sprinkle the garam masala and serve hot.
- You can make this with only root vegetables like potatoes, carrots etc. This preparation is traditionally accompanied by appams.
This recipe was contributed by tiwari_anuja on 06 Nov 2016
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