Kerala Style Vegetable Stew
Kerala Style Vegetable Stew
Vegetable stew is a very popular breakfast dish in Kerala. Served with Palappam, Idiyappam, Pooris, Rotis or Bread, it is very popular like Puttu and Kadala curry combination. It is very essential that we kick start our day with a healthy breakfast. Most of us skip breakfast in the morning rush, forgetting that it is the most important meal of the day and is very crucial for our health and well-being. So, don’t skip breakfast and encourage kids to have a hearty meal before going to school.
Vegetable stew, prepared in rich smooth coconut milk is a power house of nutrients and minerals. Beans, carrot, Potato, Cauliflower and green Peas are the main ingredients in Kerala Style Vegetable Stew. It is ideal for breakfast and can be served for dinner as well together with Rotis/ Chappathis. Kids love the mild flavors and the creamy smooth gravy. I usually serve boiled eggs with Vegetable Stew, to boost the protein content. Also check my Mutton Stew, Potato Stew and Veal Stew, Egg Roast and special Egg Curry with Potatoes.
Make sure you eat a healthy breakfast every day and also help your kids develop good, healthy eating habits that would last a lifetime. Hope you will try and enjoy this wonderful Vegetable stew. Start your day in a healthier, happier way.
Time : 20 minutes
Serves : 4
|Onion||: 2 nos. or 1 large|
|Cardamom||: 4 nos|
|Cloves||: 5 nos.|
|Cinnamon stick||: 2 nos|
|Whole Pepper (optional)||: little (6-8 corns)|
|Garlic||: 8 cloves|
|Ginger||: small piece|
|Green chili||: 2 -3 nos|
|Curry leaves||: few|
|Carrot||: 1 large|
|Cauliflower||: few florets|
|Potatoes||: 2 medium|
|Green Peas||: ½ cup|
|Coconut Milk||: as required (half coconut)|
|Pepper Powder (white)||: ½ tsp|
|Cashew Nuts and shallots (optional)||: few|
|Oil||: as required|
Wash, peel and cut the potatoes and carrots into medium thin finger slices. Soak the cauliflower florets in salt and turmeric powder for half an hour, then rinse, drain and keep aside. Cook the green peas and keep aside. Grind the coconut and take out thick milk and keep aside. Now, grind the coconut with enough water and extract the Randaam Paal (skimmed coconut milk). Keep aside. Slice the onions, ginger, garlic and slit green chilies. In a pan, heat oil, add Cardamom, cloves, pepper corns and cinnamon. When it sizzles, add sliced onions, ginger, garlic, curry leaves and green chilies and sauté for a while.
Now, add the Potato and fry for some time. Next add the carrots and continue frying. Combine the cauliflower and fry for some more time. Add the Randaam Paal or thin coconut milk and once it simmers, adjust the salt and cover and cook well.
Once it is cooked, add the cooked peas and pepper powder. Lastly, add thick coconut milk and adjust salt and when it starts simmering, take off the heat.
If you are keen on decorating it further, heat 1 tbsp ghee in a kadai and fry some sliced shallots (small onion), curry leaves and cashew nuts. Transfer the stew to a bowl, garnish with fried cashew and serve hot with Appam. God Bless!!
- You may adjust the spice levels by adding more green chilies.
- Add 1 tbsp corn flour/ Maida in little water and mix it to thicken the gravy if required.
- Coconut oil should be used to get the authentic taste.
- French Beans can also be added to the stew.
- Green Peas should be cooked separately.
- Instead of black Pepper powder, if you add white Pepper Powder, it will help in retaining the fresh cream color of the stew.
- Add pepper only after the vegetables are cooked.
If you like this Vegetable stew recipe, do put in your comments or share with your friends with the help of buttons on the side. It would definitely encourage me!! God Bless!