13 April, 2014
Vegetable Stew in Coconut Milk~Indian State Kerala
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| Vegetable Stew~Indian State Kerala |
Today on day 14 we are at Kerala so let us explore cuisine from here.
The cuisine of Kerala is rich due to its history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat.
dishes for thickening and flavouring. Kerala’s long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and cassava (Tapioca) form the
staple food of Kerala. All main dishes are made with them and served along with Kootan; the side dishes which may be made from vegetables, meat, fish or a mix of all of them. The main dish for lunch and dinner is boiled rice. The Kerala breakfast shows a rich variety; the main dishes for which are made from rice flour, or fresh or dried cassava. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chilli, black pepper, cardamom, cloves, ginger and cinnamon.”
So I have not used coconut oil to get the authentic taste please use coconut oil.
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| Vegetable Stew~Indian State Kerala |
Vegetable Stew
- 1 carrot, cubed
- 1 potato, cubed
- ¼ cup green peas
- 1 onion, sliced finely
- 4-5 green chillis
- 1 tbsp ginger, crushed
- 1 tbsp garlic, crushed
- ½ tsp whole black pepper
- 1 piece cinnamon
- 3 lavang/cloves
- 3 cardamoms
- 1 ½ cup thin coconut milk
- ¾ cup thick coconut milk
- Curry leaves
- Salt
- 1 tbsp oil
- With a mortar and pestle crush the black pepper, cinnamon, cloves and cardamom.
- Heat oil in a deep bottom pan drop in the crushed spices let them splutter.
- Add the onion, ginger, garlic, curry leaves and green chilli and sauté for a few minutes till the onion becomes soft and transparent. Take care not to brown the onions.
- Add the cubed vegetables and mix well.
- Add thin coconut milk and salt, bring to boil.
- Reduce heat and let the mixture simmer until vegetables are tender.
- Add thick coconut milk and cook for 5 more minutes & remove from fire.
- Garnish with curry leaves fried in coconut oil or ghee.
- Traditionally this is served hot with appam, puttu, roti etc; We had it with rice.
- If you want to make the gravy very thick, add 6-7 cashew nuts ground to a paste.
 Vegetable Stew in Coconut Milk |
| Vegetable Stew~Indian State Kerala |
Stew has a thumbs up from both Apeksha and hubby! So this can be made yet again!!
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0 thoughts
Your stew looks very good Archana..with appam this is ultimate..
same pinch..i made it too..but yours looks much more creamier n tastier
so authentic and so delicious… looks so elegant too:))
So the recipe has memories…and if you get a thums up..it sure is something to feel proud of.great job Arcahana.
Kerala stew are always welcome at home, we love them with anything.
So did this recipe match the taste from your memory?
Nice post dear!! stew looks delicious..
Delicious stew. Looks so inviting…
Stew looks amazing and really the recipe is so authentic
Delicious looking stew..wonderful recipe.
i made veg stew too and i loved it.. yours looks tasty
Good one. Even I have an aversion with coconut oil in cooking so can empathize with your family 🙂
coconut milk stew looks so good
Same pinch.. I made vegetable stew too. Looks yummy!!
Stew looks creamy and delicious ! I wanted to make avial but was afraid husband might not like it and did a fish curry.
wow such an tempting and creamy vegetable stew 🙂 I love them a lot with appams , tempting me !!