Tasty Veal Stew
Tasty Veal Stew
From childhood, Veal stew is embedded in my mind with all its delightful flavours and would happily have it with palappam or Idiyappam any time. Veal is the meat from young calves, while beef is from older cattle. Hence, the meat is very tender and great to taste. The kids love the soft meat as it is easy to chew; Mutton stew is also well liked, but the veal stew continues to be their favourite! Potato is a major ingredient in almost all stews, like Mutton, chicken or vegetable stew or the Potato stew, as it adds to the flavors and the starch balances the protein. For veal stew, both Potato and carrot is added, and it is a wonderful combination. Also try Aval appam – Palappam prepared without coconut.
During our noyambu (abstinence period/ lent) days, we would be eagerly waiting for Christmas/ Easter day to come and after celebrating midnight mass, I would straight away open the fridge and steal a piece or two of cooked veal. (My mom always cook the veal with all ingredients the day before and add coconut milk and finish cooking the stew next day morning). I must say here, that my sister was more in control/ decent or proper and always broke her noyambu in the morning after the veal stew was fully ready, with Palappam. Well, if mom makes veal stew this yummy and I being the youngest in the house, little wayward behavior is pardonable, right? Well, you can decide after having this yummy veal stew. Ready to find out?
|Veal||: ½ kg|
|Carrot||: 1 no.|
|Potato||: 1 big|
|Onion||: 2 nos|
|Ginger||: 1 big piece|
|Garlic||: 10 cloves|
|Green Chilly||: 2- 3 nos|
|Curry Leaves||: few|
|Cardamom||: 4 nos|
|Cloves||: 4 nos|
|Cinnamon stick||: 2 nos|
|Pepper Powder||: 1 tsp|
|Coconut milk||: 1-2 cups|
Clean and wash veal pieces and keep for draining. Peel carrots and Potato and cut into squares. Slice onions, slit green chilies, crush ginger and garlic and keep masalas ready as in picture. Heat oil in pressure cooker and add coconut oil (any oil), add the whole masalas(3c’s), then when it pops add sliced onions, slit green chilly, curry leaves and sauté. Once the onion turns pink, add crushed ginger garlic and sauté for two minutes.
Add pepper powder and roast for few minutes.Finally add veal pieces, carrot and Potatoes, add salt and half glass water and cook. After first whistle, reduce flame and pressure cook for another two minutes. Since veal is tender it cooks easily, so be careful about it. Pour diluted coconut milk (randaam paal) and let it simmer and adjust the salt.
Finally, add the thick coconut milk and turn off heat. You can store the cooked veal in the fridge. Take only required portion and add coconut milk before serving. That way the stew will retain freshness. Serve hot with Appam, Bread or Idiyappam.
- If you have guests you can cook the veal and keep in the fridge the day before and add coconut milk before serving. Less hastle.
- This Veal stew goes well with Palappam, Idiyappam and Bread.
Enjoy your delicious Kerala style Veal stew. God Bless!!