Coconut Stew
by Tarla Dalal
coconut stew recipe | coconut vegetable stew | South Indian coconut stew | with 30 amazing images.
South Indian coconut vegetable stew, also known as "Vegetable Ishtu" or "Vegetable Stew," is a traditional and flavorful dish that hails from the southern states of India. Enjoyed in Kerala cuisine and Tamil Nadu cuisine. Here's a note on this delicious and aromatic stew:
South Indian coconut vegetable stew is a light and fragrant curry made with a base of coconut milk and a medley of fresh vegetables. This stew is a staple in South Indian cuisine and is often enjoyed with appam (a type of rice pancake), idiyappam (string hoppers), dosa (fermented crepe), or steamed rice.
The key ingredient that gives South Indian coconut vegetable stew its distinctive flavor and creamy texture is coconut milk. The rich and nutty taste of coconut milk pairs perfectly with the mild spices and fresh vegetables, creating a harmonious and comforting dish.
Common vegetables used in this coconut stew include carrots, potatoes, green beans, peas, and bell peppers, though variations may include other seasonal vegetables. The vegetables are gently simmered in a coconut milk broth infused with curry leaves, ginger, and green chilies, creating a delicate balance of flavors.
The use of aromatic spices like mustard seeds, cumin seeds, and whole dried red chilies tempered in coconut oil adds depth and complexity to the coconut vegetable stew. Freshly grated coconut may also be added for an extra burst of coconut flavor and texture.
South Indian coconut vegetable stew is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness.
This comforting and nutritious coconut vegetable stew is not only delicious but also a wholesome meal that is rich in vitamins, fiber, and plant-based goodness. It is a popular choice for vegetarians and vegans, as it is a flavorful and satisfying dish that can stand alone or be paired with other South Indian delicacies.
•Coconut Vegetable stew is known as
•Thenga Curry (Kerala)
•Narayal Sabzi (Maharashtra)
•Kosambari (Karnataka)
In summary, South Indian coconut vegetable stew is a delightful and aromatic dish that showcases the flavors of fresh vegetables and coconut milk in a harmonious blend of spices. Whether enjoyed for breakfast, lunch, or dinner, this stew is a comforting and nourishing addition to any South Indian meal.
Tips for coconut vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes.
Enjoy coconut stew recipe | coconut vegetable stew | South Indian coconut stew | with step by step photos.
Coconut Stew recipe - How to make Coconut Stew
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Coconut Stew
1 cup coconut milk (nariyal ka doodh)
2 tsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
1 green chilli , slit
1/2 tsp grated ginger (adrak)
10 to 12 curry leaves (kadi patta)
1 whole dry kashmiri red chilli , broken into pieces
1/2 cup chopped onions
1/4 cup green peas
1 1/2 cups chopped potatoes
1/2 cup chopped carrot
1/2 cup chopped french beans
1 tsp cornflour dissolved in 2 tbsp water
1/2 tsp sugar
salt to taste
freshly ground black pepper (kalimirch) to taste
1 tbsp finely chopped coriander (dhania) , garnish
For Serving
appam
For coconut stew
- For coconut stew
- To make {span class="bold1"}coconut vegetable stew{/span}, heat the coconut oil in a broad non-stick pan, add the mustard seeds and let them crackle.
- Add the green chilli, ginger, curry leaves and kashmiri red chillies. Sauté for a few seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes.
- Add the green peas, potatoes, carrots, french beans and 1 1/2 cups water.
- Cover and cook for 15 minutes or until vegetables are cooked.
- Add the coconut milk and cook on low heat for 2 to 3 minutes.
- Add the cornflour-water mixture, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Garnish with coriander and serve {span class="bold1"}coconut vegetable stew{/span} hot with appam.
Coconut Stew Video by Tarla Dalal
like coconut stew
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like coconut stew | coconut vegetable stew | South Indian coconut stew | then see our collection of South Indian recipes , South Indian curries, sabzis and some recipes we love.
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what is coconut stew made of ?
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what is coconut stew made of ? See below image of list of ingredients for coconut stew.
making cornflour mixture
making coconut stew
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Heat 2 tsp coconut oil in a broad non-stick pan. Coconut oil has a distinctive flavor profile, adding a subtle sweetness and a characteristic coconut aroma to the stew. The mild sweetness and subtle coconut flavor of coconut oil can sometimes help to enhance the natural flavors of the vegetables in the stew. Use coconut oil instead of processed seed oils.
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Add 1/2 tsp mustard seeds.
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Let the seeds crackle.
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Add 1 green chilli , slit.
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Add 1/2 tsp grated ginger. Ginger offers a warming and slightly spicy flavor profile that complements the savory taste of vegetables and other seasonings in the stew. Adding grated ginger at the beginning of cooking allows its aromatic oils to be released and infuse the entire stew, creating a more fragrant and inviting dish.
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Add 10 to 12 curry leaves. While not overpowering, curry leaves contribute a subtle, slightly bitter and earthy flavor to the stew. This subtle bitterness complements the richness of the coconut milk and other spices, adding a touch of complexity to the flavor profile. Curry leaves are native to India and widely used in South Indian cuisine. Their use in vegetable stews holds cultural significance, representing traditional cooking practices and flavors specific to the region.
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Add 1 Kashmiri dry red chilli, broken into pieces. Unlike many red chillies, Kashmiri red chillies are known for their deep red color without overwhelming heat. This adds a visually appealing and appetizing touch to your vegetable stew. Kashmiri red chillies are relatively mild on the heat scale compared to other red chilli varieties. This allows you to achieve a hint of warmth in your stew without overpowering the other flavors of the vegetables and spices.
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Sauté for a few seconds.
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Add 1/2 cup chopped onions. Onions add a sweet, savory, and slightly pungent base flavor that complements the other vegetables in the stew.
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Sauté for 2 to 3 minutes.
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Add 1/4 cup green peas. Green peas contribute a touch of natural sweetness to the stew, complementing the savory flavors of other vegetables like carrots, potatoes, and onions. Green peas offer a contrasting texture to the other vegetables in the stew.
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Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes.
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Add 1/2 cup chopped carrots. Carrots add a hint of natural sweetness to the stew, complementing the savory flavors of other vegetables and herbs. Carrots hold their shape well during simmering, adding visual appeal to the finished stew.
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Add 1/2 cup chopped French beans. They offer a slight bite compared to softer vegetables like potatoes or carrots. Green beans have a mild, slightly sweet flavor that complements the savory richness of the stew broth.
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Add 1 1/2 cups water. Water is the primary component of the cooking liquid in vegetable stew. It creates the base for simmering the vegetables, allowing them to soften, release their flavors, and become tender. As the vegetables simmer in the water, they release their natural flavors and aromas.
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Mix well.
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Cover and cook on medum heat for 15 minutes or until vegetables are 90% cooked.
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Image after cooking vegetables.
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Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth.
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Mix well.
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Cook on low heat for 2 to 3 minutes.
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Add the cornflour mixture.
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Add salt to taste. We added 1/2 tsp salt.
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Add freshly ground black pepper to taste.
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Cook on medium heat for 2 minutes, stirring occasionally.
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Garnish with coriander and serve coconut stew | coconut vegetable stew | South Indian coconut stew | hot with appam.
pro tips for coconut stew
-
Heat 2 tsp coconut oil in a broad non-stick pan. Coconut oil has a distinctive flavor profile, adding a subtle sweetness and a characteristic coconut aroma to the stew. The mild sweetness and subtle coconut flavor of coconut oil can sometimes help to enhance the natural flavors of the vegetables in the stew. Use coconut oil instead of processed seed oils.
-
Add 1/4 cup green peas. Green peas contribute a touch of natural sweetness to the stew, complementing the savory flavors of other vegetables like carrots, potatoes, and onions. Green peas offer a contrasting texture to the other vegetables in the stew.
-
Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth.
-
Add 1/2 cup chopped onions. Onions add a sweet, savory, and slightly pungent base flavor that complements the other vegetables in the stew.
-
Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes.
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Serve coconut vegetable stew with lemon rice.
| Energy | 267 cal |
| Protein | 3.9 g |
| Carbohydrates | 26.9 g |
| Fiber | 4.7 g |
| Fat | 17 g |
| Cholesterol | 0 mg |
| Vitamin A | 485 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.8 mg |
| Vitamin C | 22.4 mg |
| Folic Acid | 37.3 mcg |
| Calcium | 53 mg |
| Iron | 2 mg |
| Magnesium | 61.5 mg |
| Phosphorus | 214.2 mg |
| Sodium | 26.3 mg |
| Potassium | 407.5 mg |
| Zinc | 1 mg |
It came out very very well both the appam and the stew.
Love your appam recipe and coconut stew goes perfectly with it.