DISH NAME : KERALA VEGETABLE STEW

Preparation Time : 20 minutes

Cooking Time : 25 minutes

Description

Stew is an integral part of Kerala breakfast. Usually stew is served with hoppers and string hoppers. Any festive breakfast in kerala will have stew, which can either be vegetable, chicken or mutton. Typical stew is mild, sweet and white or creamish in color.

Ayurvedic Note

1) It is a sweet tasting curry, easy to digest and nourishing as it contains cashew and coconut milk.
2) Improves taste .
3) Kapha increasing food.
4) Always use freshly made and consume warm.

Note

1) The vegetables usually used are green peas, french beans, carrot and potatoes. Cut all vegetables into cubes.
2) Coconut oil can be substituted with any other oil, but coconut oil gives authentic taste.
3) If stew is boiled after adding first extract coconut milk, it may curdle.
4) Cashew paste is added for thickness and richness.

Method

1) Boil vegetables till just done. You can even do this in a microwave.
2) Soak cashew pieces in boiling hot water.
3) Heat coconut oil or ghee.
4) Add peppercorns, cardamom, cloves and cinnamon. Let it splutter.
5) Now add curry leaves, onion, ginger and green chillies. Fry till onions are golden brown.
6)Now add cashew halves and raisins and fry till cashew pieces are golden brown.
7)Add cornflour, if using and fry lightly. Do not brown.
8) Add cooked vegetables and saute lightly.
9) Add 2nd extract coconut milk, salt and sugar and let it come to a boil.
10) Grind soaked cashews with soaking water to a fine paste.
11) Mix first extract coconut milk with cashew paste and add to the stew. Do not boil, just heat through. Remove from fire.

Serving Suggestions

Serve warm or hot with hoppers, string hoppers etc.