Vegetable Stew Recipe | How to make Kerala Style Vegetable Stew | Veg Stew for Appam with Step by step photos. Stew is a coconut based gravy usually served along with appam, Idiappam in Kerala. It is so rich and creamy and makes a best pair with Appam. Vegetables like Carrot, Potato, Green peas, Beans, Cauliflower is cooked in a cashew and poppy seeds masala with the goodness of coconut milk. It can be made even with Chicken or Mutton. Now let’s see how to prepare Kerala style Vegetable Stew.
2. In a blender add in the cashew nuts, Poppy seeds, Roasted Gram Dal, Green Chilli, Cardamom pods, Clove and Cinnamon add little water and blend well to for a fine puree. Heat a pan with coconut oil, once it becomes hot add in Fennel seeds let it splutter and then add curry leaves. Next add chopped onions and the required salt and cook till glossy.
3. Add Crushed Ginger pieces and cook till the raw smell leaves. Now add the ground cashew puree and mix well, Cook in a low flame for 2 mins.
4. Next add in the cooked Vegetables and the thin coconut Flame and cook in a low flame for 5 more mins. Now the stew would have become slightly thick. Check for salt add in the thick coconut milk and switch off the flame.
Vegetable Stew | Kerala Veg Stew
Standard 1 cup measures 240 ml
Ingredients
- Green Peas – ½ cup
- Potato – ¼ cup chopped
- Carrot – ¼ cup chopped
- Salt as needed
- Onion – 1
- Coconut Oil – 1 tbsp
- Fennel seeds – 1 tsp
- Curry Leaves – 1 spring
- Ginger – 1 tbsp crushed
- Thick Coconut Milk – ½ cup
- Thin Coconut Milk – 1 cup
To Grind:
- Cashew nuts – ¼ cup
- Poppy Seeds – 1 tbsp
- Roasted Gram Dal – 2 tbsp
- Green chilli – 2
- Cardamom pods – 2
- Clove – 1
- Cinnamon stick a small piece
Instructions
- Soak the green peas overnight .Cube the Potatoes and Carrot and keep ready. In a pressure cooker add the soaked green peas with little salt and water and the cubed carrot and potato. Pressure cook for 2 whistles and then wait till the pressure gets released by itself and then open. Drain excess water and set aside.
- In a blender add in the cashew nuts, Poppy seeds, Roasted Gram Dal, Green Chilli, Cardamom pods, Clove and Cinnamon add little water and blend well to for a fine puree. Heat a pan with coconut oil, once it becomes hot add in Fennel seeds let it splutter and then add curry leaves. Next add chopped onions and the required salt and cook till glossy.
- Add Crushed Ginger pieces and cook till the raw smell leaves. Now add the ground cashew puree and mix well, Cook in a low flame for 2 mins.
- Next add in the cooked Vegetables and the thin coconut Flame and cook in a low flame for 5 more mins. Now the stew would have become slightly thick. Check for salt add in the thick coconut milk and switch off the flame.
Video
Notes
- If you feel the stew is watery add 1 tsp pf rice flour or corn flour in water make a paste and add in the stew. But I dint add as it was thick and creamy for me.
- Make sure you don’t substitute coconut oil with any other cooking oil for best taste.
- You can also add cauliflower and beans long with the vegetables added.
- Don’t overcook as the stew might curdle.
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