VEGETABLE STEW

        "Vegetable Stew" is a combination of classic Vegetables slow-cooked in a liquid particularly on a very low flame. But when it comes to "Kerala Style Stew" colloquially called "ISHTU" it is cooked with Coconut Milk which results in a creamy, rich textured stew. Kerala Stew is usually not allowed to boil, but simmered to perfection, that the essence of Meat, Vegetables, Seasoning and Flavourings get infused into the dish. A dish which took twists & turns and which finally got confined to the taste buds of a typical Keralite.
     

    This Vegetable Stew is totally a vegetarian version of a typical Kerala Stew, but authentically Vegetable stew stands as a base to all other stews originating from the region.  Basically, a vegetarian dish slowly adapted into using Chicken, Lamb/Mutton, Beef or Duck in it.  The base for a Kerala Stew is Coconut Milk.   The mild usage of local spices and condiments enhances the flavours with only a subtle note of the ingredients and all the more perfectly retaining the white colour which is synonymous to Kerala stew. Creamy and light on Masala, this dish stands out for its unique & versatile flavours. Add Mutton for a "Mutton Stew" & Chicken for "Chicken Stew" to this basic Vegetable Stew.  Yet another version of unique "Minced Meat Stew" can be prepared with Minced Meat too.
     

    Stew is usually served along with Appam, Idiyappam or Puttu.  It goes well with Bread too.  It is one of the most frequented dishes in a Kerala household. And especially, on the day of Christmas and Easter, it is an unavoidable breakfast dish in our household, a tradition picked up from my MIL. Mutton/Beef Stew is quite famous among the Christian families of Kerala and is served for festivals like Christmas, Easter, and special occasions like Weddings, Christenings, Anniversaries... Not an exaggeration, but any special occasion calls for the combination of Appam, Stew & Cutlets, at home.

      So, an all good Vegetarian version of a Kerala Stew made only with vegetables, like Carrots, Green Peas & Potatoes. Add classic vegetables like Beans, Cauliflower or any other vegetables of your choice along with the above for a whole lot of Veggie filled Kerala Stew.  If you are in a mood for a Vegetarian Version of this classic stew, then this recipe is for you and I make this Vegetable Stew when I am in a mood for a light Stew.


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Cuisine - Kerala
Recipe Type - Stew
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20-30 Minutes



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HOW TO COOK VEGETABLE STEW

VEGETABLE STEW

INGREDIENTS:

Spices:

Cinnamon 1" Stick - 1 No.
Cloves - 2 No's.
Cardamom - 2 No's.

For Vegetable Stew:

Carrot - 1 Cup
Green Peas - 1/2 -3/4 Cup
Potatoes - 1 Cup
Onions - 1 No.
Ginger 1" Piece - 1 No.
Green Chillies - 5-6 No's.
Garam Masala - 1 Teaspoon
Thick Coconut Milk - 1 Cup
Thin Coconut Milk -  2 - 21/2 Cups
Curry Leaves - 2 Sprigs
Salt - To Taste
Coconut Oil - 2 Tablespoons

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here... 

 

To Garnish:

Coriander Leaves - a few

VEGETABLE STEW

METHOD:

For Vegetable Stew:

• Clean, Peel and dice Carrots and Potatoes.
• Extract Coconut Milk and keep it aside.
• Cut Onion into thin Slices, slit the Green Chillies and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped Ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant(optional).
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of sugar.
• Add enough water for the Vegetables to cook.
• Once the Vegetables are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Vegetable Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

VEGETABLE STEW

NOTES:

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add a few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking this Vegetable stew along with any meat, adjust the cooking time accordingly.
• Can add Mutton/Lamb, Beef or Chicken to this Vegetable Stew. 
• Can try making Stew with Minced Meat too.  
• But we add a combination of Vegetables along with Meat while making Stew at home.
• Some Stew recipes just add Potatoes along with the Meat.
• Use any preferred classic Vegetables for this recipe.  Normally Carrots, Potatoes, Green Peas, beans etc., are used.
• If cooking the Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe. But Coconut Oil gives an authentic touch to this typical Kerala Stew.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.