Vegetable Stew – Kerala Style

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by: Preetha






This is an easy , cream and mild vegetable curry made in every homes in Kerala, when there is any special function...




ingredients

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serves: 4

1 big Onion sliced -

1/2 cup Green Peas - (soaked overnight)

4 medium Potato cubes -

1 big Carrot cubes -

1 tsp Ginger chopped -

6 Green Chilly -

2 sticks Cinnamon -

1 Cardamom -

1 cup Thick Coconut Milk -

2 leaves Curry - Sprigs

Salt

Tempering

1 tbsp Ghee -

5 Shallots - thinly sliced

1 leaves Curry - Sprig

1 pinch Ginger finely chopped-

Nutrition Facts
Vegetable Stew – Kerala Style

Servings Per Recipe: 4

Amount per Serving

Calories: 274

  • Total Fat: 3.7 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 7.7 mg
  • Sodium: 160.8 mg
  • Total Carbs: 55.6 g
  •     Dietary Fiber: 9.1 g
  •     Sugars: 10.5 g
  • Protein: 8 g
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preparation

1.  Pressure cook potato, onion, carrot, green peas , ginger and green chilly with enough salt and 3/4 cup of water for 2 whistles.

2.  Release the pressure and add curry leaves, cardamom , cinnamon sick. Let it leave the flavour .

3.  Slowly add the thick coconut milk and mix well. Do not boil. Just heat on low flame. Off the flame.

4.  Heat ghee in a pan, add the chopped ginger, sliced shallots and curry leaves. Let the shallots brown.

5.  Pour it onto the curry.

6.  Serve hot with appam , Idiyappam or soft bread.

7.  Notes

8.  Use can also use pepper powder and lessen the amount of green chilly.

9.  To make it more rich you can add cashew paste after adding coconut milk.

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