How to Make the Best Vegetable Stew | Kerala Style Recipe

The vegetable stew is very common and popular in Kerala. It makes an excellent side dish for appams. It is mildly spiced and has a rich coconut aroma. The vegetable stew recipe is made with vegetables, coconut milk, and whole spices.

I prepare the coconut milk at home as it is more flavorful and has no preservatives, unlike the store-bought one. If you can’t prepare it at home, you can also use Dabur coconut milk or any other brand that is readily available.

My daughter loves this vegetable stew a lot and keeps requesting me to make it often. This instant pot vegetable stew recipe is easy to make and is delicious. This stew can also be enjoyed with puttu, idiyappams, rice, parotta, and chapatti.

How to make vegetable stew recipe

INGREDIENTS 

1 large onion

2 small medium-sized carrots chopped into big cubes.

1 large potato, chopped into cubes

½ cup peas

100 gms French beans

3-4 cloves of crushed garlic

1-inch ginger

1 green chili slit into halves

1-inch cinnamon

2-3 cloves

1 teaspoon black pepper

2-3 pods of cardamom

2.5 cups of thin coconut milk

1 cup of thick coconut milk

2 sprigs of curry leaves

Salt as required

METHOD

1. Dry roast the spices like cinnamon, cloves, cardamom, and black pepper.
2.  Then add sliced onions, ginger-garlic paste, green chilies, and curry leaves. Sauté till the onions become transparent. Be careful to not burn the onions. In case it sticks to the pan, add little water to the pan to avoid sticking.
3. Add the rest of the chopped vegetables and saute them.
4. Add the thin coconut milk and cook the vegetables till they become tender.
5. Finally, add the thick coconut milk and let it cook together for a minute.
6.  Serve this hearty vegetable stew with appams, chapatis, parotta, steamed rice.

Related recipes: https://www.livelifevegan.com/appam/

Notes

 How to make coconut milk at home

 To make coconut milk at home you need to use the brown mature coconut.

• Grate the coconut into fine strands.
• Add the grated coconut and 1 cup of water to it and grind it to a paste. Strain the milk in a container. This extract is thick milk. Add another 1.5 cups of water to the left-over ground coconut and grind it again to extract the thin milk. You can again grind the same coconut to extract the third milk. Store the thick milk and the thin milk separately.
• You can store the coconut milk in the fridge for 3-4 days.
• The leftover coconut residue can be dried and ground to make coconut flour. This flour can be used in baking.

Do try this Indian vegetable stew recipe and serve it with Appams. Let me know in the comments section how you liked this recipe.