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Keralan Vegetable Stew
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4615200
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- ½ coconut, freshly grated
- 1½ cups boiled vegetables (carrots, green beans, potatoes, peas, etc.)
- 2 Tbsp oil
- 1 onion, diced
- 1 very small piece of ginger, chopped
- 2–5 green chillies (as desired), split lengthwise
- 10 curry leaves
- 4 cloves
- 2 small pieces cinnamon
- 2 pods green cardamom
- 1 Tbsp vinegar
- 1 Tbsp flour or rice flour or cornstarch
- 1 pinch of salt
- 1 tsp ground black pepper
- 1 tsp mustard seed
- 1 shallot
Directions
- Pour ¾ cup of water into the grated coconut. Squeeze out the milk through a strainer. Set aside; this is first milk.
- Pour ½ cup of water into the same coconut and squeeze out the second milk. Keep this aside as well.
- In a large pan, heat oil and add the cloves, cinnamon, and cardamom.
- Add the chopped onion, ginger, chillies and curry leaves. Fry until the onion is slightly browned.
- Add the boiled vegetables and stir for 1 minute.
- Pour in the second milk and boil for about 5–7 minutes.
- Add salt. Dissolve the maida/rice flour in a little water and add it to the sauce.
- When it boils again, add the first milk.
- Remove from the flame when it starts to boil once more.
- Season with the pepper, mustard, and shallot.
Notes
You can use cornflour instead of rice/maida flour to thicken the sauce.