Monday, November 13, 2017

Vegetable Stew Recipe | Kerala Veg Stew for Appam

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vegetable stew
Kerala style Vegetable stew recipe with step by step photos. Appam with Vegetable stew is a famous Kerala breakfast combo variety which is loved by all.Appams are different from the regular dosa as these are lacy thin at the corners and fluffy in the center and are made in a Appam Chatti(kadai) instead of the tawa and hence the appams turn in the shape of kadai.Appam is served with a white coconut milk based curry with vegetables in it.The stew has mild spice levels and also has slight sweetness from the coconut milk but it is very flavorful and tastes delicious with the fluffy appams.The appams are so porous that they absorb the flavor from the stew beautifully and makes it taste more delicious.
Stew is made up of various vegetables and is cooked in a coconut milk with minimal spices but the process to prepare the stew is quite important otherwise you will not get the stew in white color. Freshly pressed coconut milk is the best choice for the stew but if you are lazy like me you can even use tinned coconut milk.I have used coconut oil in the recipe for the authentic kerala taste but if you do not like you can even use the regular oil in the recipe. Try this delicious kerala delicacy-stew with appam if you have not tried it before.
kerala veg stew
Check out other breakfast combos here in my blog:
Here is how to make kerala style vegetable stew with step by step photos:
Vegetable Stew Recipe:
Serves 2 | Author: Prathibha
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: Kerala | Category: Side dish

Ingredients:
1 small Carrot,peeled and cut into 1" long thin sticks
1 small Potato,peeled and cut into 1" long thin sticks
10-12 french Beans,trimmed and cut into 1" pieces
1/4 cup Green peas
1 small Onion,thinly sliced
2-3 Garlic cloves, cut into long strips
1/2" Ginger,peeled and cut into thin strips
2-3 Green chilies,slit
1 pack(200ml) Coconut milk or 1 Coconut,grated
8-10 Curry leaves
Salt,to taste

to temper:
1.5 tbsp Coconut oil
4-5 Cloves
1" Cinnamon
4 green Cardamoms
8-10 Black peppercorns

Method:
  • If you are using freshly grated coconut to extract coconut milk add 1/2 cup warm water to the grated coconut and grind it nicely and strain it to get the thick coconut milk and add 3/4-1 cup warm water to the coconut residue and grind again to get a thin consistency coconut milk.If you are using ready coconut milk empty the contents of the carton to a bowl and add a cup of water to the empty carton and shake it nicely to get thin coconut milk.
  • In a kadai/pan heat coconut oil and add cloves,cinnamon,peppercorns and green cardamoms and fry for 10-15 seconds.I forgot to add the peppercorns in the tempering and hence did separately and added later to the curry.
  • Add cut ginger,garlic and slit green chilies and fry until the green chilies slightly wilt.Add 5-6 curry leaves and fry for few seconds.
  • Add thinly sliced onions and fry until they become translucent,do not let them turn brown.
  • Now add all the vegetables(you can add them raw or steamed) and add salt and thin coconut milk and cook until the vegetables are done.
  • Now reduce the flame(or remove the pan from the flame) and add thick coconut milk and 3-4 curry leaves and boil it on low-medium flame.
  • Adjust the consistency of gravy and seasoning by adding enough water and salt.The consistency should neither be thin or thick.
Serve it with Appam/Dosa.

Notes:
  1. You can even add cauliflower along with the other vegetables.
  2. Do not brown the onions,spices and vegetables otherwise it will change the color of the stew.
  3. Freshly pressed coconut milk tastes best for the recipe but one can use ready one if pressed for time.
  4. Coconut oil adds a nice flavor to the stew but if you do not like it you can use regular oil and make it.

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