Feb 22, 2013

Vegetable Stew

Vegetable stew - Best with Appam / Idiyappam !!

Serves: 3


1 tablespoon oil

3 green chillies, slit lengthwise (3 big size or 4 small size green chillies)

1 - inch piece ginger, finely sliced

10 cloves garlic, finely sliced

1 spring curry leaves (6 nos)

2 onions, cut into ¼ - inch cubes and separate each layer

2 potatoes, medium size, cut into ¼ - inch cubes

225 ml / 1 1/4 cup thin coconut milk (Indian standard measuring cup of 200 ml / 8 oz capacity)

3/4 teaspoon salt

50 – 75 ml (less than ½ cup) thick coconut milk


In a wide pan, heat 1 tablespoon oil on a medium heat.

Add green chilli, curry leaves,  garlic, sliced ginger and onion. Saute for 2 - 3 minutes on a medium heat till onions are light pink in color.

Add potato cubes, salt to taste and thin coconut milk. Mix all the ingredients well.

Cover with a tight lid and cook on a medium to low heat for 15 minutes or until done / potatoes well cooked. Switch off the heat. Finally, mix with 50 – 75 ml thick coconut milk (do not boil again). Serve with appam / idiyappam …


Unknown said...

Dear Niya,
I recently stayed at The Taj Gateway at Cochin. I had a sweet pancake for breakfast. ( Sorry can not recollect the name). It was a small rolled plain pancake possibly made with a mix of whole wheat and refined flour.( like a mini paratha) It had a sweet brown coloured stuffing made of coconut, jaggery and possibly banana with a hint of cardamom. I had really loved it but can not find any recipe for it. The Chef told me it is prepared by House wives who cook for the hotel. Please help.

Niya prakash said...

Hello Gulshan Kwatra, Thanks for query. Yes, I got it. I'm going to prepare that recipe tomorrow. It will be'' Kerala style whole wheat pan cakes with sweet jaggery filling. My mom / grandma used to make that recipe. That was a delicious after school snack.