Follow these steps for perfect results
Potato
peeled and cut lengthwise
Carrot
peeled and cut lengthwise
Green Beans
cut lengthwise
Green Peas
Onion
red
Garlic
grated
Ginger
peeled and grated
Coconut Milk
thin
Coconut Milk
thick
Salt
to taste
Cinnamon Stick
Bay Leaf
Black Peppercorns
whole
Cardamom Pods/Seeds
Curry Leaves
Coconut Oil
Wash and steam the vegetables (potato, carrot, green beans, green peas, and onion) until fork tender.
Heat coconut oil in a heavy-bottomed pan.
Temper with cinnamon stick, bay leaf, black peppercorns, cardamom pods/seeds, and curry leaves.
Add grated ginger and garlic and saute for 20 seconds.
Add the steamed vegetables and thin coconut milk.
Cook covered over low flame for 5 to 7 minutes.
Add the thick coconut milk, stir to mix, and switch off the heat.
Add salt to taste.
Serve hot with Appam or Idiyappam.
Expert advice for the best results
Use fresh, high-quality coconut milk for the best flavor.
Adjust the spice level to your preference.
Garnish with fresh cilantro or curry leaves before serving.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh curry leaves or cilantro.
Serve hot with Appam or Idiyappam.
Serve with rice.
Warm and spicy complements the stew.
Discover the story behind this recipe
A staple dish in Kerala cuisine, often served during festivals and special occasions.
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