Coconut Vegetable Stew is vegetables cooked in thick and creamy coconut milk based gravy. It is a traditional South Indian (Kerala) food, that is served as accompaniment to Appams.
Appams are thin crepes made with rice batter. It is a traditional South Indian breakfast. Click here for recipes of Appams.
In a pot boil carrots, beans and potato with 1/2 teaspoon of salt and 1/2 teaspoon of sugar (to retain the color) for five mins. Add green peas. Boil for another five mins. Drain the water and keep the vegetables aside.
In a vessel combine coconut milk, rice flour and corn flour – mix them well keep it aside.
In a saucepan, dry roast bay leaves, cinnamon, peppercorns, saunf for 1 min, add green chilis, onion, ginger – saute for 1 min. Add ten curry leaves. Stir for a min. Add coconut milk (with flours) to this. Add 1/2 teaspoon salt. Stir well. Add the vegetables to the coconut milk stew. Mix well. Adjust salt per your taste. Transfer to serving bowl.
Serve the stew with Appams.
|50 grams or 1/3 cup Carrots (cut into 1 cm pieces)|
|50 grams or 1/3 rd cup Green Beans (cut into 1/2 inch pieces|
|1 small potato (peel and cut into 1/2 inch pieces)|
|1 Tablespoon of green peas|
|4 green chillies – slit long ways|
|1 inch ginger – slit it longways|
|2 bay leaves|
|1 inch long cinnamon stick|
|One small onion – sliced, long thin pieces|
|2 cups of coconut milk|
|1/2 teaspoon of brown rice flour|
|1/2 teaspoon of corn flour|
|1/2 teaspoon pepper corn|
|1/2 teaspoon saunf (fennel seeds)|
|1/2 teaspoon salt|