Vegetable stew recipe
Vegetable stew recipe is an excellent side dish for appam and idiyappam. It is a coconut milk base, mild spiced flavourful dish.
Servings: 3 people
Ingredients
- 3 cups Grated coconut from 1 large Indian coconut
- 1 Carrot
- 1 Potato
- 7 Beans
- 8 Cauliflower florets small bite size pieces
- 1 teaspoon Corn flour corn starch
- 1 tablespoon Ginger grated
- 2 Green chilli slit
- 1 sprig Curry leaves
- Salt
- 1 tablespoon Oil I used coconut oil
Instructions
How to extract coconut milk for vegetable stew
- Firstly grind the coconut with ½ to ¾ cup water in a mixie, till smooth.
- Place a bowl with large metal strainer on top. Transfer the ground paste to it.
- Squeeze the milk in small portions to collect thick extract. Set aside.
- Transfer the squeezed coconut back to the mixie. Add 1 cup luke warm water to it. Blend again.
- Again repeat the process to extract thin coconut milk. Set aside separately.
Prepare stew
- Cut the veggies to thin stripes as shown in the picture. Slit the green chillies and slice onion.
- Heat pan with oil, add ginger, green chillies ,curry leaves, followed by onion.
- Cook in medium flame, taking care, not to turn the onion colour. It should just be transparent.
- Add the vegetables to it with 1 cup water, required salt and the thin coconut milk.
- Dissolve 1 teaspoon corn flour (corn starch) in 1 tablespoon of water and add to it. This gives smooth texture to stew without coconut milk split. I added in next stage but recommend at this stage.
- Bring to boil and simmer for 5 minutes. Let the veggies cook (without over cooking).
- Then add the thick coconut milk, just keep in low flame for a minute and put of the stove.
- Garnish with few torn curry leaves.
Video
Notes
- Try not to change the colour of onion as it will change the stew colour too…
- I added the veggies that I saw in the restaurant, it had cauliflower. You can make it with just boiled potato as well.