Kerala style Vegetable Stew (Coconut Milk Veg stew / Thengaipaal Kurma)
Posted on: 05/Jan/2019 5:33:37 PM
Ingredients
- Carrot - 1
- Beans - 10
- Potato - 3 medium size
- Green peas - 50 grms
- Coconut Milk - 2 cups
- Onion - 2
- Green chilli - 3
- Turmeric powder - ½ tsp
- Mustard seeds - ½ tsp
- Cumin seeds - ¼ tsp
- Curry leaves - few
- Coconut oil - 3 tbsp
- Salt
Method
- Chop all the vegetables (carrot, beans, one of the potatoes) and put it in a pressure cooker along with a pinch of salt.
- Peel off the other two potatoes
- Add the peeled potatoes along with the chopped vegetables.
- Also add green peas to the cooker and leave it for 1 whistle.
- When the pressure is released, open the lid and mash the peeled potatoes with a ladle.
- Take a pan and heat it with 2 tbsp of coconut oil.
- Add Mustard seeds, cumin seeds, Green chilli, curry leaves and chopped Onion to the pan.
- Saute well for about 2 minutes.
- Add turmeric powder, salt, cooked vegetables along with the water(used for cooking it) and mashed potato to the pan.
- Add coconut milk to it.
- Cook with low medium flame.
- The gravy should not be too watery, but make it little thinner in consistency.
- When it starts to boil, turn off the stove.
- Add 1 tbsp of coconut oil to the kurma.
- Serve the tasty Kerala style vegetable stew along with Idiyappam, Appam or Dosai.
Note:
- You can add a tomato after adding onion.
- You can add a tsp of sugar at the final stage of recipe to enhance the taste.
Recipe by: More Recipes»
Mrs. Lavanya Sampath
