VEGETABLE STEW- KERELA STYLE

I always love to add coconut or coconut milk to my dishes.The coconut gives rich flavour and thickness to any of the gravies ,be it a vegetarian or a non vegetarian dish.When you fee that any of your gravies have become thin and runny, you can always add some thick coconut milk at the end and leave it to boil till it thickens.

This kerela style vegetable stew is rich and combines the flavours of the indian spices and coconut.

 this is so rich in flavour and goes very well with aapam,rotis,chapathis and also rice.The entire veggies are cooked in coconut milk.

Here you have to take two consistencies of coconut milk-Thick and thin.
The first coconut milk which u take will be thick and the second coconut milk will be thin.
So first you will be using the thin coconut milk(that is, the milk taken the second time)..And then use the thick coconut milk at the last.

How to make the coconut milk?

1. Grate the coconut and let it sit in warm water for 10mins.(use 1/4th cup water for 1 cup of grated coconut).
2. then grind the coconut along with little of the soaked water.
3. now strain it and reserve the milk.This is the first and thick milk.
4. next grind the strained coconut with rest of the water.
5. Strain again.this is the second and thin milk.

INGREDIENTS:

• onions       -         3 large finely chopped
• carrots      -          1 large
• potatoes   -          2
• fresh green peas  -      1 cup
• ginger       -          1/2 inch
• garlic         -          4 cloves
• cinnamon  -    1/2 inch stick
• nutmeg powder  -   a pinch
• fennel seeds   -     1 teaspoon
• cardamom     -      2 nos
• cloves           -       4
• freshly ground black pepper   -   1 teaspoon
• green chillies   -    3-4  slit lengthwise
• grated coconut  -   2 cups
• cashews           -    8 nos (optional)
• butter            -       2 tablespoons
• curry leaves  -   2 springs
• coriander      -     for garnish
• salt to taste.

1. Crush the spices using a mortar and pestle(cinnamon,fennel,cloves,cardamom)
2. Crush the ginger garlic .
3. cut the vegetables into 1/2 an inch cubes.
4. Take thick and thin coconut milk from the grated coconut.
5. soak cashews in 1/4th cup warm water for 15 mins
6. Heat the butter in a pan.
7. splutter the crushed spices.add the nutmeg powder and freshly ground pepper.
8. add the curry leaves and saute for 30 secs.
9. Add the onions and fry till golden.
10. Add the crushed ginger garlic.Saute till raw smell leaves.
11. Add all the veggies and saute for a min.
12. now pour the thin coconut milk .
13. add salt and cover the lid and let the veggies cook till done.
14. Meanwhile grind the cashews to a fine paste using the same water used to soak the nuts.
15. mix this paste with the thick coocnut milk.
16. open the lid and add the thick coconut milk and cashew mixture.let it boil for two minutes untill thickened.
17. if u like the gravy to be thin ,then u can skip the cashew paste.
18. switch off flame and garnish with coriander.

COOK'S NOTE:

• the first milk you take from coconut will be thick milk,Save it for the last.the second milk from it would be the thin milk.
• You can use veggies  of your choice like french beans,cauliflower,etc.
• this gravy goes well with aappam,chapathis,rotis,phulkas and also rice.