AuthorChandniThe veggie version of Kerala’s famous coconut milk infused ishtu, perfect for a weekend brunch!
Until a few years ago, I didn’t really enjoy the flavour of coconut much. I had it in my chutney, but not much else. When I began cooking Malayalee food for my husband, I started to really understand how to use coconut in its many forms.
This Kerala Style Veg Stew is a very simple medley of vegetables infused with coconut milk and has turned into one of my favourite comfort foods. It’s creamy and delicious with a slight heat from the green chillies that I’ve really come to enjoy.
I’ve been cooking this every other week or so, usually with idiyappams or parottas for a weekend treat.
Here are a few tips I’ve picked up:
- The onions for stew need to be just cooked through. No colour needed here. But I like to take them a little further till they’re almost golden, so that the caramelisation adds some natural sweetness to the stew.
- You could add water to the vegetables and boil them till they’re cooked but I find steaming them in their own moisture yields a thicker stew. Try out both and see what works for you.
- Make sure the veggies are cooked through and completely soft before you add the coconut milk. Crunchy veggies just don’t make good stew. You need them to melt in your mouth with every bite.
- Let it rest. A piping hot stew isn’t fun to eat, especially if you’re going to be eating this with your hands (like you should!). Let it cool down a bit and then serve.
Kerala Style Veg Stew Recipe Video
Kerala Style Veg Stew Recipe Card
To make Kerala style veg stew, start by heating coconut oil in a kadhai. Add the whole spices: 2 green cardamom, 1 inch cinnamon stick, 4 cloves, 6 black peppercorns, and let them sizzle.
Add sliced or chopped green chillies as per your tolerance, a 1 inch piece of ginger - chopped, and 10-12 curry leaves. Once the curry leaves have crisped up, add a sliced onion and fry till lightly cooked. You could stop when the onion has turned transparent. I like to take it a bit further until the onion is just about to turn golden so that the light caramelisation adds some natural sweetness to the stew.
Add a cup of mixed vegetables. I usually use carrots, beans, potatoes, and peas. You could also try cauliflower. Season the vegetables with salt to taste, give it a good mix, and cover the pot. Let the vegetables steam for 10-12 minutes, mixing them occasionally. If the pot’s looking too dry, add a splash of water so the vegetables don’t burn.
After 10-12 minutes, try one of the pieces to check if it is cooked through. It should be soft to bite. Add a cup of coconut milk, partially cover the pot, and let it simmer on low heat for about 10 minutes so the flavours get a chance to infuse into the coconut milk.
Check the consistency of the stew and adjust with a little water or some more coconut milk if it’s too thick for your preference and simmer for another minute or two.
Your Kerala style veg stew is ready! You could eat it right away, but I recommend letting it rest for 5-10 minutes so it cools a bit and the flavours get a little more time to infuse. Enjoy it with freshly made idiyappams or parottas.
Ingredients
Directions
To make Kerala style veg stew, start by heating coconut oil in a kadhai. Add the whole spices: 2 green cardamom, 1 inch cinnamon stick, 4 cloves, 6 black peppercorns, and let them sizzle.
Add sliced or chopped green chillies as per your tolerance, a 1 inch piece of ginger - chopped, and 10-12 curry leaves. Once the curry leaves have crisped up, add a sliced onion and fry till lightly cooked. You could stop when the onion has turned transparent. I like to take it a bit further until the onion is just about to turn golden so that the light caramelisation adds some natural sweetness to the stew.
Add a cup of mixed vegetables. I usually use carrots, beans, potatoes, and peas. You could also try cauliflower. Season the vegetables with salt to taste, give it a good mix, and cover the pot. Let the vegetables steam for 10-12 minutes, mixing them occasionally. If the pot’s looking too dry, add a splash of water so the vegetables don’t burn.
After 10-12 minutes, try one of the pieces to check if it is cooked through. It should be soft to bite. Add a cup of coconut milk, partially cover the pot, and let it simmer on low heat for about 10 minutes so the flavours get a chance to infuse into the coconut milk.
Check the consistency of the stew and adjust with a little water or some more coconut milk if it’s too thick for your preference and simmer for another minute or two.
Your Kerala style veg stew is ready! You could eat it right away, but I recommend letting it rest for 5-10 minutes so it cools a bit and the flavours get a little more time to infuse. Enjoy it with freshly made idiyappams or parottas.