This is a Kerala style dish which is lightly spiced and prepared with vegetables, coconut milk and spices. The richness of the coconut milk is what makes this stew the best ever. This stew is quick to make and loaded with lots of vegetables which makes it healthy and nutritious. It goes well with appam, idiappam etc.
Ingredients
1. Mixed vegetables (Carrots, potatoes, beans, peas etc) – 2 cups (cut pieces)
2. Coriander powder – 1 Tbsp
3. Crushed pepper – 1 tsp
4. Salt
5. Whole spices (Cinnamon 1 inch, cardamom – 3, cloves -3)
6. Peppercorns – 1 tsp
7. Onion sliced – 1
8. Green chilli – 4-5
9. Ginger – 1 inch piece
10. Garlic – 6 cloves
11. Curry leaves
12. Thin coconut milk – 2 cups
13. Thick coconut milk – ½ cup
14. Cashew nuts (optional) – 8-10
15. Raisins (optional) – 2 Tbsp
16. Ghee or coconut oil – 2 Tbsp
Instructions
1. Cook the vegetables with coriander powder, pepper, salt, whole spices in 1½ cup of water.
2. Heat ghee in a pan and fry the cashew nuts and raisins and keep aside. In the same ghee add peppercorns, onions, slit green chilli, crushed ginger garlic and curry leaves. Saute till soft.
3. Add the cooked vegetables along with its left over water. Add thin coconut milk and boil on medium flame for 5 minutes.
4. Add thick coconut milk and salt to taste. When it is about to start boiling remove from fire and garnish with fried nuts and raisins.
Suggestions
1. Do not boil the stew after adding thick coconut milk.
2. You can add 1 Tbsp of corn flour mixed in 2 Tbsp of water for thicker gravy.
Comments