Kerala Style Veg Stew Recipe

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.