Welcome to the “Curry in a Hurry” series! In Episode 6, we’re diving into a classic Kerala-style vegetable stew. This dish is creamy, flavorful, and perfect for pairing with idli, dosa, appam, chapathi, string hoppers, or any roti variety. Let’s get started!
Ingredients
- 2 tablespoons coconut oil
- 1-inch cinnamon stick
- 2 cardamom pods
- 3 cloves
- 1 bay leaf
- ¼ teaspoon fennel seeds
- 1 large onion, sliced
- 3 slit green chilies
- Few curry leaves
- Ginger juliennes (as per taste)
- ¾ cup cauliflower florets
- ¾ cup diced potatoes
- ½ cup diced carrots
- ½ cup chopped green beans
- Salt to taste
- 1.5 cups thin coconut milk
- ¾ cup thick coconut milk
- Fresh cilantro for garnish
- Pepper powder for garnish (optional)
Instructions
1. Heating the Kadai with Coconut Oil:
To a heavy-bottomed kadai, add 2 tablespoons of coconut oil. Coconut oil is essential for this dish as it brings out the authentic flavors of Kerala cuisine.
2. Infusing the Oil with Spices:
Once the oil is hot, add 1-inch cinnamon stick, 2 cardamom pods, 3 cloves, 1 bay leaf, and ¼ teaspoon of fennel seeds. These whole spices infuse the oil with their aromatic flavors, laying the foundation for our stew.
3. Sautéing the Onions:
Add 1 large sliced onion and sauté until it turns a mild golden brown. This will add a subtle sweetness to our stew.
4. Adding Chilies, Curry Leaves, and Ginger:
Next, add 3 slit green chilies, a few curry leaves, and some ginger juliennes. The green chilies provide a gentle heat, the curry leaves impart a unique aroma, and the ginger adds a fresh, zesty flavor.
5. Adding the Vegetables:
Now, let’s add the vegetables: ¾ cup of cauliflower florets, ¾ cup of diced potatoes, ½ cup of diced carrots, and ½ cup of chopped green beans. Feel free to cut them in your preferred style.
6. Mixing and Adding Salt:
Mix well and add adequate salt. Sauté the vegetables for another 2-3 minutes to combine the flavors.
7. Pouring Thin Coconut Milk:
Pour in 1.5 cups of thin coconut milk. Let it come to a boil, then cover the kadai, reduce the heat, and simmer until the vegetables are softened. This should take about 8-10 minutes.
8. Adding Thick Coconut Milk:
Once the vegetables are tender, uncover the kadai and add ¾ cup of thick coconut milk. Cook for another 2-3 minutes on medium heat to enhance the richness of the stew.
9. Garnishing:
Finish off by garnishing with fresh cilantro and a sprinkle of pepper powder—both of which are entirely optional but add a burst of freshness and a hint of spice.
Serving Suggestions
Serve this delicious Kerala-style vegetable stew with idli, dosa, appam, chapathi, string hoppers, or any roti variety.
Enjoy a Taste of Kerala!
Try this recipe and enjoy a taste of Kerala at home. Don’t forget to subscribe for more quick and delicious recipes in our “Curry in a Hurry” series. Happy cooking!