Monday, 13 February 2012

Vegetable Stew

This dish originates from kerala, and is most typically served with Appams. It is also good with rice and rotis, and goes very well with bread too.
  • 3 potatoes
  • 2 medium-sized carrots
  • 10-12 cauliflower florets
  • ½ cup chopped beans
  • ½ cup peas
  • 1 onion, chopped
  • 2 cups coconut milk (or 1 cup thick ready-to-use coconut milk)
  • 5 cloves garlic, minced
  • ½" piece ginger, minced
  • 2 green chilies, chopped
  • 1 tsp turmeric powder (optional)
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 1 tbsp oil
  • Salt to taste
Preparation Method:
  1. Chop the potatoes and carrots into small cubes.
  2. Bring 3 cups of water to boil, and add the carrots and potatoes. Add salt.
  3. Simmer for 5 minutes, then add the cauliflower, beans and peas.
  4. Simmer until potatoes and carrots are cooked.
  5. Heat oil and add mustard seeds.
  6. When the mustard seeds splutter, add garlic and ginger.
  7. Add onion, green chili and curry leaves once the garlic is light brown.
  8. Cook on low heat until the onion is soft, and then add the boiled vegetables along with the water.
  9. Add coconut milk and stir.
  10. Simmer for 3-4 minutes and take off heat.
  11. Serve hot.
More Receipes.....

Pazham-nirachathuBread-oothappamOnion-uthappam       PathiriKumbilappam    Plain-pattiri

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