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Soothing Kerala Vegetable Stew

Soothing Kerala Vegetable Stew

The classic Kerala Vegetable Stew is comfort food at its best. It’s subtle coconutty aroma will fill your house and sooth your tired senses. Flavoured largely with chillies and black pepper this stew is perfect when you want to eat something mild and nutritious.

Serves: 4

Prep Time: 20 minutes   |   Cook Time: 30 minutes approx.

Utensils Required

  • Saucepan / Kadai
  • Serving spoon
  • Cutting board
  • Knife
  • Vegetable peeler

Ingredients

  • Potatoes - 2 medium diced
  • Carrots - 2 diced
  • Green peas - ½ cup
  • Green beans/string beans - 5 to 10 chopped small
  • Onion - 1 large sliced lengthwise
  • Chillies - 4 to 5 julienned
  • Cloves - 3 to 5 
  • Cardamoms - 3 to 4
  • Cinnamon - 1 inch piece
  • Black peppercorns - 1 teaspoon, crushed
  • Thin coconut milk - 1 ½ cup
  • Thick coconut milk - ½ cup
  • Curry leaves - 15-20 or a few sprigs
  • Oil - 2 teaspoons
  • Sugar - a pinch
  • Salt to taste

Method

  • Wash and cut all the vegetables as mentioned
  • In a medium saucepan heat the oil. Once hot add in the cloves, cardamom, cinnamon and crushed black pepper and let them fry until the spices start becoming aromatic
  • Then add in the onions and the green chillies and let them saute on low heat until the they become slightly translucent. Do not let the onions brown
  • Add in the curry leaves and give the mixture a stir
  • Add in the all the vegetables and stir
  • Then add in the thin coconut milk and raise the heat to medium
  • Add salt and a pinch of sugar, cover the pan and let the stew simmer
  • The stew is done when the potatoes and carrots, which typically take longest to cook are done. So remove one potato and check for doneness. This may take anywhere from 15 to 30 minutes
  • When all the vegetables are cooked add in the thick coconut milk and let it come to heat and thicken
  • Make sure you remember to taste for salt and adjust accordingly
  • Once the stew has thickened sufficiently add in a few more curry leaves to garnish and serve hot with Idiyappams, Neer dosas, Appams or Rice
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