Kerala Vegetable Stew


Kerala vegetable stew is a delicately flavoured dish made with assorted veggies, aromatic spices and creamy sweet coconut milk. Its so simple to make, so tasty and nutritious, and the best part about this dish is that its vegan. There are some foods that will always have a special place in my heart and this stew is one of them. My Mom used to make a variety of traditional Kerala breakfast dishes but the stew was one of my favourites, she mostly made the non vegetarian version of this stew and it was one of the dishes we looked forward to devour on when we got back from church on Sundays. It was served along with appam (pancake made with coconut milk and fermented rice batter) but I used to love having it with white bread.

The idea of going back to your roots and cooking a traditional food from scratch, the way our parents or grandparents did, brings a certain kind of fulfilment, its like reliving a nostalgic moment. The likeness we develop towards a food has a significant relation with the memory we have of having it in the past. I feel that the foods that make it to the favourite list are the ones that evoke nostalgic memories. So while a simple dish like this vegetable stew is not the first thing that comes to your mind when you think of breakfast, for me, it triggers happy memories that I long to relive.

Kerala Vegetable Stew

June 16, 2018
: 6
: 15 min
: 25 min
: 40 min
: Easy

By:

Ingredients
  • 2 Carrots
  • 1/2 cup Beans
  • 2 Potatoes
  • 1 Onion (thinly sliced)
  • 1 inch Ginger (finely chopped)
  • 2 Green chillies (slit)
  • 1 sprig Curry leaves
  • 1/2 tsp Black peppercorns
  • 1 inch Cinnamon
  • 5 Cloves
  • 1 tsp Sugar
  • Salt to taste
  • 1 1/2 cup Thin coconut milk
  • 1/2 cup Thick coconut milk
  • 1 tbsp Coconut oil
Directions
  • Step 1 Wash, peel and cut the vegetables. Parboil the vegetables either in a pressure cooker or in a microwave.
  • Step 2 Heat a pan, splutter the black pepper corns, cloves and cinnamon. 
  • Step 3 Add in the sliced onions, ginger, green chillies and curry leaves. Saute till the onions turn translucent. 
  • Step 4 Now, add the parboiled vegetables, thin coconut milk, salt and sugar. Mix gently and let it simmer for 6-8 minutes. 
  • Step 5 Then pour in the thick coconut milk and gently combine everything together. Take it off the heat and serve with appam or bread. 

 


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