Kerala Vegetable Stew

March 14, 2015 Posted by Shweta Shanbhag

Traditional Coconut based Mixed Vegetarian Kerala Stew

There is a new restaurant that has opened in Hyderabad called Simply South by Chef Chalapathi Rao. We went there recently and had their heavenly Kerala stew with Appams and fell in love with this dish. The coconut milk was light and aromatic and the taste of the dish still lingers.

I couldn’t make Appams but this dish tasted equally good with rice. Very light on the palette and the stomach.

Here is my version of the stew.

Ingredients

1 carrot1 potato12 beans

1 Onion – finely chopped

1 inch ginger

5-6 garlic flakes

2 handful of curry leaves

2-3 finely chopped green chillies

1 cup of thin coconut milk

1/2 to 3/4 cup of thick coconut milk

Coconut Oil – 2 tsp

Spices

3-4 cloves

1 cinnamon

2 cardamom

1/2 tsp black pepper

Method

Slice the carrot, potato and beans into cubes of equal sizes and keep aside.
In a pan, heat 1 tsp coconut oil.
Add the whole spices and saute till for 2 mins.
Add finely chopped onion to it and saute it. Add finely chopped 1 ginger and garlic flakes and saute till the onions become transparent. Don’t let it become brown.
Add 1 handful of curry leaves and finely chopped green chillies and saute it for a few more minutes.
Add the sliced vegetables and saute well.
Now add 1 cup of thin coconut milk *, salt and bring it to boil.
Lower the flame, cover and cook it till vegetables are soft for around 10 mins.
Now add 1/2 to 3/4 cup of thick coconut milk * and cook for another five more minutes.
Garnish with curry leaves fried in coconut oil.
You can serve this vegetable stew with chapatis, appams or rice.

*Thick and Thin Coconut milk

Take 1/2 coconut and grate it. Blend it in the mixer with water and a pinch of salt to a fine paste. Strain the first batch and this gives you thick coconut milk
When the same leftover coconut is again blended in the mixer with more water and strained, you get a batch of thin coconut milk.