Vegetable Stew | Kerala Style Veg Stew | Coconut Milk Stew | South Indian Vegetable Curry
A dish that embodies warmth, comfort, and tradition, South Indian vegetable stew is a delightful blend of fresh vegetables simmered in a rich, aromatic coconut broth. Made with a fragrant mix of curry leaves, green chilies, ginger, and subtly spiced whole garam masala, this dish allows the natural flavors of the vegetables to shine while absorbing the creamy richness of the coconut milk. Slow-cooked to perfection, each spoonful is light yet deeply flavorful, offering the perfect balance of spice and subtle sweetness. Best enjoyed with soft, lacy appams or fluffy idiyappam, this stew is a comforting reminder of home-cooked goodness, bringing together the essence of South Indian cuisine in a bowl of pure, soulful flavors.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
3
INGREDIENTS
- 1 cup Coconut Milk
- ½ cup chopped par boiled potatoes (big squares)
- ½ Cup chopped par boiled carrots (big squares)
- ½ cup sliced par boiled French beans (big pieces)
- ¼ Cup boiled par green peas
- 1 tbsp Oil
- 2 cloves
- 1 small cinnamon
- 1 bayleaf
- ¼ tsp cardamom powder
- 1 tsp ginger garlic paste
- 5-6 curry leaves
- ¼ cup sliced onions
- 1 Cup Water
- Salt to taste
METHOD
- In a pan heat oil and add ginger garlic paste, cloves, cinnamon stick, cardamom powder, bayleaf and curry leaves, saute for ½ minute.
- Add in onions, carrots, french beans, green peas, potatoes, salt to taste and cook for a minute.
- Add in water and cook for 2 minutes.
- Top up with coconut milk and mix well. Boil and cook for 2 minutes.
- Serve hot with appam.
