• Overview
  • Ingredients
  • Directions
  • Reviews

Also known as ‘Ishtu’, the Kerala Vegatable Stew is a traditional dish served with Appam. The simplicity of the dish and the balance between spices and the natural flavour of vegetables are what make it irresistible.

Ingredient

  • Potato 2
  • Carrot 1
  • Onions 2
  • Green chilli 3-4
  • Whole black pepper 1/2 tsp
  • Coconut milk 1 and ¼ 1 cup
  • Thick coconut milk 1/2 cup
  • Cinnamon 1 small piece
  • Ginger a small piece
  • Garlic 2 pods
  • Cloves 3 curry
  • Leaves few
  • Salt to taste 

Direction

  • Boil the potatoes , peel the skin and cut them into cubes. 
  • Chop the onions into thin slices. 
  • Slit the green chillis into two. 
  • Peel the skin of the carrots and chop into pieces
  • Crush the ginger and garlic using a mortar and pestle. 
  • In a pan, add oil and throw in the cloves, cinnamon, crushed ginger and garlic and green chilli. 
  • Now add the onions and saute for few seconds in medium flame. 
  • Add the whole pepper too
  • Add the carrots and saute for a minute. Be careful not to burn
  • Now add the thin coconut milk. I used the store bought coconut milk. As it was thick i diluted 1/4 of thick coconut by adding 1 cup of water. 
  • If adding green peas add at this stage. 
  • Let this boil in medium flame for about 10 to 12 minutes, till the carrots becomes soft. Add the cubed potatoes and add the thick coconut milk
  • Mix well and bring it to a boil. Switch off the flame and add curry leaves and salt
  • The gravy will be thick and if you want to make it thin add 1/2 cup of plain milk to this or if you want this to be very thick soak 7-8 pieces of cashew nuts in warm water and grind them into a smooth paste and add it in the last. Mix with the thick coconut milk and add to the gravy.
  • Potato 2
  • Carrot 1
  • Onions 2
  • Green chilli 3-4
  • Whole black pepper 1/2 tsp
  • Coconut milk 1 and ¼ 1 cup
  • Thick coconut milk 1/2 cup
  • Cinnamon 1 small piece
  • Ginger a small piece
  • Garlic 2 pods
  • Cloves 3 curry
  • Leaves few
  • Salt to taste 
  • Boil the potatoes , peel the skin and cut them into cubes. 
  • Chop the onions into thin slices. 
  • Slit the green chillis into two. 
  • Peel the skin of the carrots and chop into pieces
  • Crush the ginger and garlic using a mortar and pestle. 
  • In a pan, add oil and throw in the cloves, cinnamon, crushed ginger and garlic and green chilli. 
  • Now add the onions and saute for few seconds in medium flame. 
  • Add the whole pepper too
  • Add the carrots and saute for a minute. Be careful not to burn
  • Now add the thin coconut milk. I used the store bought coconut milk. As it was thick i diluted 1/4 of thick coconut by adding 1 cup of water. 
  • If adding green peas add at this stage. 
  • Let this boil in medium flame for about 10 to 12 minutes, till the carrots becomes soft. Add the cubed potatoes and add the thick coconut milk
  • Mix well and bring it to a boil. Switch off the flame and add curry leaves and salt
  • The gravy will be thick and if you want to make it thin add 1/2 cup of plain milk to this or if you want this to be very thick soak 7-8 pieces of cashew nuts in warm water and grind them into a smooth paste and add it in the last. Mix with the thick coconut milk and add to the gravy.

Not reviewed yet

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