Vegetable Stew

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Today after a long time I made this creamy, flavourful stew. This is a vegetarian delicacy from Kerala and we as a family love to eat it. Low on spice and high on flavour, this is an amazing side dish to serve on cold winter nights for dinner. Besides providing nutrition to your body this stew will provide warmth to your soul as well.


3 cups of cut green vegetable (depending on your choice) I have taken carrots, peas, cauliflower, potato, and green beans.

1/2 of an onion sliced thinly

1 can of coconut milk

whole spices—bay leaf-2,cinnamon stick-1,black cardamom-2,green cardamom-2

Green chillies-2-3 or depending on taste.

Ginger juliennes-1 teaspoon.

Salt-1/2 teaspoon. (when adding salt please check it once or twice because this stew needs very less amount of salt for authentic taste. If you add more, like any other curry, the taste will be ruined.)


Take a deep pan.

Add one tablespoon of oil. I have taken canola but you can use coconut oil if you like a more authentic taste.

Add all whole spices and let them crackle.

Add onion.

Saute for 2-3 minutes.

Add ginger and chillies.

Now add all the cut vegetable.

Add salt and cover them for two minutes.

Add one and half cups of water to it.

Cover the pan for 6-7 minutes. Your vegetables should still be crunchy, not mushy.

Add coconut milk and mix it.

Boil it covered for 5-7 minutes

The thickness of the gravy depends on your liking, I have kept it at a medium thickness; thick and not very runny.

Serve it with Appam or Malabar paratha.


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