RCI-SP.003.0002.001
Keralan vegetable stew
Indian Cuisine | Vegan This coconut-flavoured is a famous dish of the South Indian coastal state of
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- coconut½ unitfreshly grated
- boiled vegetables (carrots1½ cupsgreen beans, potatoes, peas etc.)
- oil2 Tbsp
- onion1 unitdiced
- a very small piece of ginger1 unitchopped
- green chillies (as desired)2-5 unitsplit lengthwise
- curry leaves10 unit
- cloves4 unit
- pieces cinnamon bark2 small
- pods green cardamom2 unit
- vinegar1 Tbsp
- flour or rice flour or cornstarch1 Tbsp
- Seasoning:1 unit
- of salt1 pinch
- ground black pepper1 tsp
- mustard seed1 tsp
- shallot1 unit
Method
1
Pour ¾ cup of water into the grated coconut. Squeeze out the milk through a tea strainer. Set aside; this is first milk.
2
Pour ½ cup of water into the same coconut and squeeze out the second milk. Keep this aside as well.
3
In a large pan, heat oil and add the cloves, cinnamon and cardamom.
4
Add the chopped onion, ginger, chillies and curry leaves. Fry till the onion is partly brown.
5
Add the boiled vegetables and stir for one minute.
6
Pour in the second milk and boil for about 5-7 minutes.
7
Add salt.
8
Dissolve the maida/rice flour in a little water and add it to the gravy.
9
When it boils again, add the first milk.
10
Remove from the flame when it starts to boil once more.
11
Season with the pepper, mustard and shallot.