Kerala, known as "God's Own Country," is celebrated for its lush landscapes, rich cultural heritage, and, of course, its delectable cuisine. One dish that stands out in the culinary landscape of Kerala is the Kerala Vegetable Stew. This dish is a fragrant, creamy, and mildly spiced coconut-based stew that is both comforting and satisfying.
Kerala Vegetable Stew, or "Ishtu," is a staple in Kerala cuisine. It is often enjoyed with appam (a type of pancake made with fermented rice batter and coconut milk) or idiyappam (string hoppers). What sets this stew apart is its delicate balance of flavors, where the sweetness of coconut milk complements the subtle heat of green chilies and the aroma of whole spices. This dish epitomizes the Kerala tradition of blending spices harmoniously to create a flavorful yet mild dish.
I have already posted Potato Stew and Aappam Recipe and the preparation of coconut milk at home.
Ingredients:
- Potatoes - 2 (peeled and chopped into cubes)
- Carrots - 2 (chopped into 1 inch pieces)
- Peas - ½ cup
- Onion - 2 (cut lenghthwise)
- Ginger - 2 tsp. (finely chopped)
- Thick coconut Milk - 3 cups
- Water - 1 cup
- Salt - 1 tsp. or ass needed
- Green chillies - 4 (cut lengthwise)
- Coconut oil - 1 tbsp.
- Curry leaves - a handful
Method:
- Take half cup of the coconut milk and dilute with half cup of water.
- In a pan put the onions, green chillies, curry leaves, ginger, chopped potatoes, carrots, peas and salt and the diluted coconut milk and boil till it is cooked well.
- When it thickens, add the remaining thick coconut milk and simmer for 2 minutes and switch off the stove.
- Pour the coconut oil on top and mix well.
- Authentic Kerala style Vegetable Ishtu is ready to be served.
- You can serve this stew with Aappam or even rice.
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