India / Side
Keralan Vegetable Stew
This coconut-flavoured vegetable stew is a famous dish of the South Indian coastal state of Kerala. It is often served with appam (rice pancakes). Though frequently made with chicken, this recipe is for the purely vegetable version of the stew.
Ingredients
- coconut, freshly grated1/2
- vegetables, boiled; carrots, green beans, potatoes, peas, etc.1 1/2 cup
- oil2 tbsp
- onion, diced1
- ginger, chopped1 piece
- green chilli, to taste; split lengthwise2–5
- curry leaves10
- cloves4
- cinnamon2 piece
- cardamom, green2 pod
- vinegar1 tbsp
- flour, or rice flour or cornstarch1 tbsp
- salt1 pinch
- ground black pepper1 tsp
- mustard seeds1 tsp
- shallots1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Pour ¾ cup of water into the grated coconut. Squeeze out the milk through a strainer. Set aside; this is first milk.
Pour ½ cup of water into the same coconut and squeeze out the second milk. Keep this aside as well.
In a large pan, heat oil and add the cloves, cinnamon, and cardamom.
Add the chopped onion, ginger, chillies and curry leaves. Fry until the onion is slightly browned.
Add the boiled vegetables and stir for 1 minute.
Pour in the second milk and boil for about 5–7 minutes.
Add salt. Dissolve the maida/rice flour in a little water and add it to the sauce.
When it boils again, add the first milk.
Remove from the flame when it starts to boil once more.
Season with the pepper, mustard, and shallot.
