This recipe has been viewed 24849 times
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
Know more about this member, Click Here
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.