Vegetable Stew
by tiwari_anuja
06 Nov 2016
This recipe has been viewed 41196 times
Vegetable stew originates from Kerala, and is most typically served with Appams. The delicious South Indian vegetable stew is prepared by simmering vegetables in a spicy coconut milk based gravy . The stew tastes good with rice and rotis or simply as a soup.
Vegetable Stew recipe - How to make Vegetable Stew
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 carrot
1 medium cauliflower
1/2 cup french beans
2 potatoes
1/2 cup green peas (shelled)
2 medium onions
4 green chillies
1 inch ginger (adrak)
6 garlic (lehsun) cloves (lehsun)
10 to 12 curry leaves (kadi patta)
2 cups grated coconut
4 tbsp groundnut oil
2 tbsp coconut oil
2 bayleaves (tejpatta)
2 star anise (chakri phool)
2 (1 inch) sticks cinnamon (dalchini)
salt to taste
1/2 tsp garam masala
Method
Chefs tip:
- Method
- Wash, peel and cut carrot, beans and potatoes into equal sized cubes. Cut cauliflower into small florets and soak in salted warm water.
- Peel and slice the onion and wash and slit the green chillies.
- Peel and grind the ginger and garlic to a smooth paste. Wash the curry leaves.
- Soak the coconut in 2 cups of warm water, grind and squeeze out thick milk. Repeat this process two more times but with only one cup water to get totally three extracts of varying density.
- Par boil the vegetables one by one, drain and keep aside.
- Heat both the oils together, add the bay leaves, star anise and cinnamon and fry till it releases the flavor.
- Add the onion, curry leaves and green chillies. Keep sautéing till the onion just starts becoming light brown.
- Add the vegetables and green peas and sauté for a couple of minutes. Pour the third extract of coconut milk and boil.
- Now add the second extract of coconut milk. Simmer and reduce by half.
- Season with salt to taste, remove from heat and add the first extract of coconut milk.
- Bring back to simmer, sprinkle the garam masala and serve hot.
Chefs tip:
- Chefs tip:
- You can make this with only root vegetables like potatoes, carrots etc. This preparation is traditionally accompanied by appams.
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