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Luscious, creamy, and most comforting. This Kerala veg stew is the easiest home-style curry. It doesn't need tons of spices and Comes under 20 minutes. Typically, it pairs with appam or idiyappam. Vegan and veggie-packed, this coconut milk-based stew is so much fun to eat. Hearty, filling, and delicious.
This vegan stew is aromatic, mildly spiced, and easy to cook. There is no hard and fast rule for using a specific type of vegetable; however, there is undoubtedly a guideline. Primarily, we use vegetables, which tend not to get mushy over time.
This is my favorite South Indian food combo of all time. Hence, I am a little biased towards it. A crispy from the outside and soft melt-in-mouth appam with creamy, sweet, and spicy stew to be polished off. What not to like there?
In Hyderabad, India, there is a lovely restaurant by a famous chef; it has the best appam and stew. When we are in Hyderabad, I make it a point to go to the restaurant and taste the dish.
I have been making this dish combo for I don't know how many years, and I love the simplicity of this dish. If you have not tried it, please do try and let me know.
What Ingredients are used?
Whole spices like green cardamom, cloves, star anise, cinnamon and cloves. Crushed black peppercorns, finely chopped onion, ground ginger, and slit green chili are a few ingredients besides veggies of your choice, brown sugar, salt, coconut milk and Curry leaves.
There are several variations of ishtew (as it's called in Kerala); you can add any protein of your choice, just potatoes. They are just delicious.
Why do we love this Stew?
This stew is a great way to feed vegetables to our kids. My kids do not always like to eat green or colorful vegetables, however, with this stew, their resistance is less. They want the creaminess mixed with the sweetness of coconut milk to give it a lovely taste. And trust me, this is delicious.
It takes only a few ingredients, and cooking is super easy.
Vegan and plant-based diet friendly.
You may want to Check some of my favored recipes,
Aloo Baingan/Potato Eggplant Curry
Black Eyed Peas Curry/Lobia Masala
Rajma Masala/Red Kidney Beans Curry
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Ingredients
Method
- Chop all the vegetables into your desired shapes and sizes.
- Blanch all the vegetables and keep them in cold ice water for sometime.
- Take a pan and add oil to it. When i'ts hot, add all the whole spices and aromatics.Saute till the onion looks a little golden and soft.
- Add the veggies ,salt ,crushed pepper and mix properly.
- Add coconut milk to the pan and let it cook for sometime. Cover with lid on and use the slowest form.
- Let it cook on slow flame for 6-7 minutes or till it comes to the consistency of your liking.
- Enjoy with the choice of your side.
- Turn on the saute button of the Instant pot on.Add oil and when it says hot add all the whole spices,shallot /onion.and ginger to it .
- Saute till onion looks golden.
- Add all the veggies,pepper ,sal and coconut milk . Stir once to combine them .
- Close the lid and cook on high pressure for 3 minutes.
- Release the pressure manually. Taste the seasoning and enjoy with the choice of your side.
- Enjoy.
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