Vegetable Stew
This is not like the american crock pot stew, this is the Malayali version. Those chunky pieces of veggies simmered in just a handful of whole spices and coconut milk. Yum. I guess you have been seeing a pattern in my blog,lots of dishes with 'coconut milk'. What can I say coconut milk is a must have in most Kerala dishes. You can substitute with whole milk if you want, but for that rich flavor you got to add the coconut milk. "Pallappam" is something that pairs well with the vegetable stew. Crispy laced pancake made with rice flour and 'yes' again coconut milk,can soak up all goodness of this mouth watering stew.
Ingredients
Potatoes-3 larges (peeled and diced into 1 inch pieces)
Carrots-2 (peeled and diced)
Green Beans-1/2 lb (washed and diced)
Onion-1 large (sliced)
Garlic- 8 cloves (thinly sliced)
Ginger-1 inch piece (thinly sliced)
Green chilly-4/5 (sliced)
Curry leaves-3 sprigs
Whole black pepper-1/2 tbsp
Cinnamon stick-1
Cardamon-1/2 tsp
Cloves-1/2 tsp
Turmeric powder-1/2 tsp (only if you want)
Coconut milk-1 can
Shallots-3 (thinly sliced)
Oil /Coconut oil
Salt to taste
Directions
1.In a large pan heat some oil and then add the whole spices and wait for them to become fragrant. Be careful not to burn the spices.
2.Next you add the onions and saute them for a few minutes with a pinch of salt. Once it changes color(make sure they don't turn brown) add the sliced ginger,garlic and green chilly.
3.After a couple of minutes add the diced vegetables and and mix everything together. At this point if you want some color to the dish you can add the 1/4 tsp of turmeric. After 2-3 minutes you can add half the container of the coconut milk along with some milk to get it into a diluted consistency. In Kerala you would add the "randam pallu" the milk you get the second time round of squeezing the freshly grated coconut. The first being the "thalla pallu".
4.Once it boils lower the flame to a simmer. Cover for 10 minutes till the vegetables are cooked through.
5.Once cooked,add the remainder of the coconut milk and simmer for an additional 5 minutes.
6.In a saucepan add some coconut oil and fry up the curry leaves and shallots and pour over the stew.
Voila Stew is Ready!This is a great brunch idea too!
This is not like the american crock pot stew, this is the Malayali version. Those chunky pieces of veggies simmered in just a handful of whole spices and coconut milk. Yum. I guess you have been seeing a pattern in my blog,lots of dishes with 'coconut milk'. What can I say coconut milk is a must have in most Kerala dishes. You can substitute with whole milk if you want, but for that rich flavor you got to add the coconut milk. "Pallappam" is something that pairs well with the vegetable stew. Crispy laced pancake made with rice flour and 'yes' again coconut milk,can soak up all goodness of this mouth watering stew.
Potatoes-3 larges (peeled and diced into 1 inch pieces)
Carrots-2 (peeled and diced)
Green Beans-1/2 lb (washed and diced)
Onion-1 large (sliced)
Garlic- 8 cloves (thinly sliced)
Ginger-1 inch piece (thinly sliced)
Green chilly-4/5 (sliced)
Curry leaves-3 sprigs
Whole black pepper-1/2 tbsp
Cinnamon stick-1
Cardamon-1/2 tsp
Cloves-1/2 tsp
Turmeric powder-1/2 tsp (only if you want)
Coconut milk-1 can
Shallots-3 (thinly sliced)
Oil /Coconut oil
Salt to taste
Directions
1.In a large pan heat some oil and then add the whole spices and wait for them to become fragrant. Be careful not to burn the spices.
2.Next you add the onions and saute them for a few minutes with a pinch of salt. Once it changes color(make sure they don't turn brown) add the sliced ginger,garlic and green chilly.
3.After a couple of minutes add the diced vegetables and and mix everything together. At this point if you want some color to the dish you can add the 1/4 tsp of turmeric. After 2-3 minutes you can add half the container of the coconut milk along with some milk to get it into a diluted consistency. In Kerala you would add the "randam pallu" the milk you get the second time round of squeezing the freshly grated coconut. The first being the "thalla pallu".
4.Once it boils lower the flame to a simmer. Cover for 10 minutes till the vegetables are cooked through.
5.Once cooked,add the remainder of the coconut milk and simmer for an additional 5 minutes.
6.In a saucepan add some coconut oil and fry up the curry leaves and shallots and pour over the stew.
Voila Stew is Ready!This is a great brunch idea too!
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| Pallappam and Stew |
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