🟢 Veg Only | 🥘 Breakfast / Main Course
Kerala Veg Stew is a beautifully mild and fragrant curry that relies entirely on the natural sweetness of coconut milk and the warmth of whole spices. Unlike regular curries, we do not use any red chili powder, coriander powder, or turmeric here. At Aambu Rasoee, we keep it 100% traditional by cooking the vegetables directly in thin coconut milk to absorb maximum flavor.
📊 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3.5 g |
| Fiber | 4.0 g |
| Total Fat | 18.0 g |
🛒 Detailed Ingredients
1. The Vegetables:
- Potatoes: 2 medium (Cut into cubes)
- Carrots: 1 large (Chopped)
- Green Beans: 10-12 (Chopped into 1-inch pieces)
- Green Peas: 1/4 cup (Fresh or frozen)
- Onion: 1 medium (Thinly sliced)
2. The Aromatics & Spices:
- Green Chilies: 3-4 (Slit lengthwise – this is the only source of heat)
- Ginger: 1-inch piece (Finely julienned or crushed)
- Curry Leaves: 2 generous sprigs
- Cinnamon Stick: 1-inch piece
- Cloves: 3-4
- Green Cardamom: 2-3 (Crushed)
- Black Peppercorns: 1/2 tsp (Crushed)
3. The Coconut Base:
- Thin Coconut Milk (Second Extract): 1.5 cups
- Thick Coconut Milk (First Extract): 1/2 cup
- Coconut Oil: 1.5 tbsp (Crucial for authentic flavor)
- Salt: To taste
👩🍳 Preparation & Cooking Instructions
Step 1: The Aromatic Start
Heat 1 tbsp of coconut oil in a heavy-bottomed pan or clay pot (Chatti). Add the whole spices (cinnamon, cloves, cardamom, crushed peppercorns). Sauté for 10 seconds until fragrant.
Step 2: Sautéing the Base
Add the sliced onions, slit green chilies, ginger, and one sprig of curry leaves. Sauté gently until the onions turn soft and translucent. Do not brown the onions, as the stew must retain its pure white color.
Step 3: Cooking in Coconut Milk
Add the chopped potatoes, carrots, beans, and peas. Pour in the Thin Coconut Milk and add salt. Mix well, cover the pan with a lid, and let it simmer on low-medium heat for 10-15 minutes until the vegetables are tender but not mushy.
Step 4: The Thick Milk Finish
Once the veggies are cooked, lower the flame to the absolute minimum. Pour in the Thick Coconut Milk. Give it a gentle stir and let it warm through for just 1-2 minutes. Do not let it boil after adding the thick milk, or it will curdle. Turn off the heat.
Step 5: The Final Tempering (The Magic Touch)
In a small tadka pan, heat the remaining 1/2 tbsp of raw coconut oil. Add the remaining curry leaves and turn off the heat. Pour this fragrant oil over the hot stew. Keep the pot covered for 10 minutes before serving to lock in the aroma.
❓ Frequently Asked Questions (FAQ)
Q: Can I use store-bought coconut milk?
A: Yes. For thick milk, use it straight from the can/carton. For thin milk, dilute half a cup of thick milk with one cup of water.
Q: Why did my stew turn yellow/brown?
A: This happens if you brown the onions or if you accidentally add turmeric or ground spices. Stew must be kept pristine white.
Q: Can I add paneer or tofu to this?
A: Traditional Ishtu only uses vegetables, but you can certainly add lightly pan-fried paneer cubes at the end for extra protein.
💡 Aambu Blog Secret Tip
”For an extra depth of flavor, mash 2-3 pieces of the cooked potatoes right into the gravy before adding the thick coconut milk. It gives the stew a wonderful, naturally thick and creamy texture!”