Kerala is famous for its beaches and backwaters, the beauty also gets accentuated with the coconut tress lining up the streets and back waters. It is but obvious that an abundance of coconut, it is also one of the most used ingredients in many local dishes. One such dish is Kerala Vegetable Stew, made mostly with coconut milk and mixed vegetables; it is a perfect accompaniment to another local delicacy, appam. For vegetarians this is just heavenly with a perfect regional taste. You can find vegetable stew being served in most Kerala restaurants, although today I made it at home. It came out looking just simple and nice, a perfect thing to look forward to in lunch. You too should try this Kerala Vegetable Stew Recipe and enjoy a nice South Indian taste.
All you need is (serves 4)
- Oil – 2 tbsp
- Cloves – 3 to 4
- Black pepper corn – 5 to 6
- Choti elaichi – 2 to 3
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Onion – 1/2 cup (chopped)
- Curry leaves – 5 to 6
- Mixed vegetables – 2 cups (I used cauliflower, peas, carrots, beans and potato)
- Salt to taste
- Thick coconut milk – 1/2 cup
- Thin coconut milk – 1 & 1/2 cup
Kerala Vegetable Stew Recipe
Preparation time: 15 min.
Cooking time: 20 min.
- Heat oil in a pan, add cloves, black peppercorn, choti elaichi, ginger and garlic paste and fry for a min.
- Add onions and curry leaves and fry for about 5 to 6 min.
- Add all mixed vegetables with thin coconut milk, cover and cook for 10 to 12 min.
- Add thick coconut milk and boil for a min.
- Serve hot.
See also:
हिंदी में पढ़ने के लिए यहां क्लिक करें
