Kerala Vegetable Stew Recipe – for Appam and Idiyappam

Kerala Vegetable Stew is an exotic South Indian Stew which pairs well with Appam and Idiyappam. This stew is prepared from freshly extracted coconut milk. This stew is mildly spiced and made with mixed vegetables.

This vegetable stew is a complete and satisfying meal which can be prepared in no time. I have used basic vegetables like beans, carrot, potato, and cauliflower. You can use even a hand full of peas along with this vegetable. Always use freshly extracted coconut milk as this gives nice aroma and flavor to the dish. This curry is mildly spiced. If you want spicier add more green chilies. After adding coconut milk cook until it comes to a boil only. Do not over boil.

How to prepare coconut milk:

• Take one cup of grated coconut, add 3/4 cup of water and grind it in a mixer. Now filter this and keep aside. This is the 1st extracted milk. This is thick milk.
• With the remaining ground coconut, add another cup of water and grind it again. Now filter this and keep aside separately. This is the  2nd extracted milk. This is thin milk.

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Now let us see how to prepare this recipe.

Kerala Vegetable Stew Recipe - for Appam and Idiyappam

Print Recipe

Mildly spiced and aromatic vegetable stew.

• CourseBreakfast
• CuisineSouth Indian

Servings	Prep Time
2 people	10 min

Cook Time

10 min

Servings Prep Time 2 people 10 min

Cook Time 10 min

Kerala Vegetable Stew Recipe - for Appam and Idiyappam Print Recipe Mildly spiced and aromatic vegetable stew. CourseBreakfast CuisineSouth Indian Servings Prep Time 2 people 10 min Cook Time 10 min Servings Prep Time 2 people 10 min Cook Time 10 min

Ingredients

• 1 cup Mixed Vegetables beans, carrot, potato, cauliflower
• 1 Onion slit lengthwise
• 2 Green chilies slit into two
• 1/2 inch Ginger chopped finely lengthwise
• 2 strand Curry Leaves/Karuveppilai
• 1 inch Cinnamon stick/Pattai
• 2 Clove/Lavangam
• 1 cup Coconut Milk 2nd extract
• 3/4 cup Coconut Milk 1st extract
• 2 tbsp Coconut Oil
• salt to taste

Servings: people

Instructions

1. In a pressure cooker add beans, carrot, potato, ( do not add cauliflower as it cooks fast) add little water and pressure cook for one whistle only. Now heat a pan and add a tbsp of coconut oil. Once the oil gets heated add cinnamon stick, clove and let it crackle.

   
2. Now add onion, green chili, 1 strand curry leaves, ginger chopped, a little salt and saute until onion turns translucent. Now add blanched cauliflower and saute for a minute. Then add pressure cooked vegetables.

   
3. Add 2nd extracted coconut milk, salt to taste and boil until the coconut milk is reduced to half. Now add 2nd extracted coconut milk, remaining curry leaves, coconut oil and mix thoroughly. Bring it to a boil only and switch off the flame. After adding 1st coconut milk do not boil it for a long time. Now serve this hot along with appam or idiyappam.

   

Recipe Notes

• You can even add a handful of peas along with these vegetables.
• Always use freshly extracted coconut milk as this gives nice aroma and flavor to the dish.
• This curry is mildly spiced. If you want spicier add more green chilies.
• After adding coconut milk cook until it comes to a boil only. Do not over boil.

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