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South Indian Mixed Vegetable Curry | Kerala Vegetable Curry | South Style Veg Stew |

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Tarla Dalal • 19 November, 2015

South Indian Mixed Vegetable Curry | Kerala Vegetable Curry | South Style Veg Stew | | Tarla Dalal

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Table of Content

About South Style Mixed Veg Curry

Ingredients

Methods

How to make South Style Mixed Veg Curry

Nutrient values

South Indian Mixed Vegetable Curry | Kerala Vegetable Curry | South Style Veg Stew |

The South Indian Mixed Vegetable Curry, also known as Kerala Vegetable Curry or South-Style Veg Stew, is a comforting preparation that celebrates the natural flavors of a wide variety of vegetables. A vibrant mix of drumsticks (saijan ki phalli), yam (kand), red pumpkin (bhopla), french beans, carrot juliennes, potato, raw banana, and brinjals (eggplant) comes together to create a wholesome, traditional dish. Each vegetable contributes a unique texture and taste, making the curry layered, nourishing, and deeply satisfying.

The heart of this curry lies in its coconut-based coarse paste, made from freshly grated coconut, cumin seeds (jeera), green chillies, and a generous spoon of tamarind (imli) pulp. This paste adds body and richness to the stew while balancing spice, tang, and earthiness. Unlike many heavy gravies, this curry relies on natural creaminess from coconut rather than excess oil or cream, making it lighter yet full-flavoured. The use of turmeric powder (haldi) and saltenhances both color and taste.

Cooking begins by simmering the tougher vegetables—especially the drumsticks, which require a head start for becoming tender without breaking apart. Gradually, the other firm vegetables such as yam, pumpkin, beans, carrot, and potato are added to the boiling water, allowing them to cook evenly. Softer vegetables like raw banana and brinjal enter later to prevent overcooking. This stepwise method ensures that all pieces maintain their structure and the curry retains its characteristic rustic charm.

Once the vegetables reach the perfect tenderness, the freshly ground coconut-chilli-cumin paste is added, lending the curry a luscious, mildly spicy base. A small splash of water brings everything together into a thick, spoon-coating gravy. Slow cooking at this stage helps the paste infuse into the vegetables without turning mushy. The final dish is best served hot with steamed rice, appams, idiyappam, or even phulkas for a complete and satisfying meal.

In terms of nutrition, South Indian Mixed Vegetable Curry is naturally wholesome because it incorporates multiple vegetables rich in fiber, vitamins, and minerals. The use of coconut adds healthy fats, while the minimal use of oil keeps it light. It is particularly good for digestion due to the high fiber content from vegetables like drumsticks, beans, and pumpkin.

For health-specific concerns: this curry is good for diabetics, heart patients, and overweight individuals when consumed in moderation. The high fiber content helps regulate blood sugar, while the dish is naturally low in saturated fat (as long as additional oil is kept minimal). The presence of coconut does add calories, but its medium-chain fatty acids are considered heart-friendly when used in controlled amounts. For diabetics, pairing the curry with brown rice, millets, or phulkas instead of white rice makes it even more suitable. For weight-watchers, portion control and avoiding deep-fried accompaniments ensure this curry remains a nutritious and balanced option.

Ingredients

for South Indian Mixed Vegetable Curry

1/2 cup drumsticks (saijan ki phalli / saragavo) (saijan ki phalli / saragavo) pieces

1/2 cup sliced yam (kand)

1/2 cup sliced red pumpkin (bhopla / kaddu)

1/2 cup french beans , cut into 75 mm. (3?) pieces

1/2 cup carrot juliennes

1/2 cup sliced potato

1/2 cup raw banana , cut into 75 mm. (3?) pieces

1/2 cup sliced brinjals (baingan / eggplant)

1/2 tsp turmeric powder (haldi)

salt to taste

To Be Ground Into A Coarse Paste (using Approx. 1/4 Cup Of Water)

3/4 cup freshly grated coconut

1/2 tsp cumin seeds (jeera)

1 tbsp roughly chopped green chillies

1 tbsp tamarind (imli) pulp

Method

for South Indian Mixed Vegetable Curry

Boil 2 cups of water in a deep non-stick kadhai, add the drumsticks, cover with a lid and cook on a medium flame for 6 minutes or till the drumsticks are semi-cooked, while stirring occasionally.
Add the yam, red pumpkin, french beans, carrots and potatoes and mix well. Cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
Add the raw banana, brinjal, turmeric powder and salt, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the prepared paste and approx. 2 tbsp of water, mix gently and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot.

South Style Mixed Veg Curry recipe with step by step photos

How to make South Style Mixed Veg Curry

1. To make coconut paste for South Style Mixed Veg Curry, in a mixer put 3/4 cup freshly grated coconut.
2. Add 1/2 tsp cumin seeds (jeera)
3. Add 1 tbsp roughly chopped green chillies.
4. Add 1 tbsp tamarind (imli) pulp and Add 1/2 cup water.
5. Grind to a smooth paste. The paste must be smooth otherwise you will not get a good texture when you eat South Style Mixed Veg Curry.
6. Keep aside coconut paste for South Style Mixed Veg Curry.

How to make South Style Mixed Veg Curry

1. To make the South Style Mixed Veg Curry, boil 2 cups of water in a deep non-stick kadhai, add the 1/2 cup drumsticks (saijan ki phalli / saragavo) (saijan ki phalli / saragavo) pieces, cover with a lid and cook on a medium flame for 6 minutes or till the drumsticks are semi-cooked, while stirring occasionally.
2. Add the 1/2 cup sliced yam (kand), 1/2 cup sliced red pumpkin (bhopla / kaddu), 1/2 cup french beans , cut into 75 mm. (3'') pieces, 1/2 cup carrot juliennes and 1/2 cup sliced potato and mix well. Cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
3. Add the 1/2 cup raw banana , cut into 75 mm. (3'') pieces, 1/2 cup sliced brinjals (baingan / eggplant), 1/2 tsp turmeric powder (haldi) and salt to taste, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
4. Add the prepared paste.
5. Add approx. 2 tbsp. of water.
6. Mix gently and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
7. Serve South Style Mixed Veg Curry hot.
8. South Style Mixed Veg Curry.

Nutrient values (Abbrv)per plate

	Value serving	% Daily Values
Energy	146 kcal	7%
Protein	2.7 g	5%
Carbohydrates	16.0 g	6%
Fiber	5.54 g	18%
Fat	8.00 g	13%
Cholesterol	0.0 mg	0%
VITAMINS
Vitamin A	312.1 mcg	31%
Vitamin B1 (Thiamine)	0.1 mg	5%
Vitamin B2 (Riboflavin)	0.1 mg	4%
Vitamin B3 (Niacin)	0.8 mg	6%
Vitamin C	30.8 mg	38%
Vitamin E	-1.4 mg	-19%
Folic Acid (Vitamin B9)	23.4 mcg	8%
MINERALS
Calcium	40.9 mg	4%
Iron	2.3 mg	12%
Magnesium	0.0 mg	0%
Phosphorus	0.0 mg	0%
Sodium	12.4 mg	1%
Potassium	241.5 mg	7%
Zinc	0.3 mg	2%

Click here to view Calories for South Style Mixed Veg Curry

The Nutrient info is complete

Your Rating*

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Loves Food

June 12, 2020, 8:31 p.m.

Lovely South Indian dish with a nice curry.

Dhara Sanghrajka

June 1, 2020, 8:04 a.m.

There is some mistake in this recipe! It says garlic n clove together! Please correct it!!! it spoils the dish if someone new like me tries this recipe!