Kerala Style Vegetable Stew
This delicious and vegan Kerala Style Vegetable Stew made with assorted vegetables is the best side dish for string hoppers (idiyappam) or Idli / dosai. Love the flavor coconut milk and coconut oil in the recipe. This is a 'No onion and No garlic' recipe which is perfect to make on the festival days.
Servings: 6 servings
- 2 Potato peeled and cubed
- 1 Carrot peeled and cubed
- 10 Beans cut into 1 inch pieces
- ¼ cup Green peas
- 3 Green chilies
- 1 can Coconut milk 1 ½ cup thin milk and 1 cup thick milk
- 1 inch piece Ginger grated
- 1 Bay leaf
- ½ inch Cinnamon
- 6 Cloves
- 10 Black pepper
- few Curry leaves
- 2 tbsp Coconut oil
- to taste Salt
If using fresh coconut to extract milk, make the milk (thin and thick) and keep it ready. I used canned coconut milk and I usually remove ½ the can and dilute it one cup of water to make the thin milk. The remaining ½ the can, I add a little water and keep it aside as the thick milk.
In a pan, heat the oil and add the dry spices (bay leaf, cinnamon, cloves and pepper). Fry it until the spices are aromatic and then add the green chilies, ginger and curry leaves. Fry it for 30 seconds.
Add all the vegetables and let it cook in low flame until half cooked. Covering the pan helps in cooking the vegetables quicker.
Now add the thin coconut milk and let it come to a boil. Simmer the flame and allow the vegetables to cook completely.
Add the salt needed and the thick coconut milk and reduce the flame. Let the stew simmer until it all comes together. Do not boil the stew after the thick coconut milk is added as it could curdle and separate.
Serve the Kerala Style Vegetable Stew hot with idiyappam or Appam.
Calories: 245kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 16g | Sodium: 96mg | Potassium: 528mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1817IU | Vitamin C: 21mg | Calcium: 37mg | Iron: 3mg