Kerala-Style Vegetable Stew Recipe

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!

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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)

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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.

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Serving Suggestions

Serve this delicious Kerala-style vegetable stew with idli, dosa, appam, chapathi, string hoppers, or any roti variety.

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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!

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