Kerala Vegetable Stew Recipe – Coconut Milk & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Kerala Vegetable Stew Recipe – Coconut Milk & Spice Blend

Introduction

Oh, Kerala Vegetable Stew! This is comfort food at its finest, and honestly, one of the first dishes I learned to make when I started exploring my grandmother’s recipes. It’s a beautiful blend of subtle spices, creamy coconut milk, and tender vegetables. It’s light yet satisfying, and perfect for a cozy weeknight dinner or a festive occasion. I’m so excited to share this family favorite with you!

Why You’ll Love This Recipe

This Kerala Vegetable Stew is more than just a dish; it’s an experience. It’s incredibly flavorful, surprisingly easy to make, and wonderfully versatile. Plus, it’s a fantastic way to enjoy a healthy and delicious meal. You’ll love how the fragrant spices mingle with the sweetness of the vegetables and the richness of the coconut milk.

Ingredients

Here’s what you’ll need to create this Kerala delight:

• 2 tbsp Coconut oil
• 1 inch piece Cinnamon
• 2 Cloves
• 2 Big onions, thinly sliced
• 2 Green chillies, slit
• 1 inch piece Ginger, chopped
• 1 Carrot, chopped
• 1 Potato, chopped
• 1 cup Water
• ¾ – 1 cup Thick Coconut milk
• ¼ cup Boiled Milk (optional, for adjusting consistency)
• ½ tsp Black pepper powder
• As needed Salt
• Few Curry leaves

Ingredient Notes

Let’s talk ingredients! A few things make this stew truly special.

• Coconut Oil: Don’t skimp on the coconut oil! It’s the foundation of flavor in Kerala cuisine and gives the stew its authentic taste.
• Cinnamon & Cloves: These warm spices add a beautiful aromatic depth. A little goes a long way!
• Fresh Curry Leaves: These are essential. They impart a unique fragrance and flavor that you just can’t replicate. If you can find them, please use them!
• Thick Coconut Milk: This is the star of the show. The thicker the coconut milk, the creamier and more luxurious the stew will be. Traditionally, we use freshly squeezed coconut milk, but good quality store-bought works too (more on that in the FAQs!). In Kerala, coconut is used in almost everything, and the milk is a staple.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a kadai (a deep, round-bottomed wok) over medium heat. Once hot, add the cinnamon and cloves. Sauté for a few seconds until they become fragrant – you’ll know it when you smell that lovely warmth!
2. Add the thinly sliced onions and cook until they turn translucent and softened. This usually takes about 5-7 minutes.
3. Now, toss in the slit green chillies and chopped ginger. Sauté for another minute, stirring constantly, until fragrant.
4. Add the chopped carrots and potatoes. Give everything a good toss to coat the vegetables with the spices.
5. Pour in the water, add salt to taste, and bring to a simmer. Cover the kadai and let it cook for 15-20 minutes, or until the vegetables are tender.
6. While the vegetables are simmering, let’s prepare the coconut milk. Grate some fresh coconut (or open a can of good quality coconut milk!). Blend the grated coconut with a little warm water and extract the thick coconut milk. Set it aside.
7. Once the vegetables are tender, pour in the thick coconut milk and add the black pepper powder. Simmer for just 2 minutes – you don’t want to boil the coconut milk vigorously.
8. Remove from heat. If the stew is too thick for your liking, add a splash of boiled milk to adjust the consistency.
9. Transfer the stew to a serving bowl. Finally, add the fresh curry leaves. Cover the bowl for a minute or two to allow the flavors to infuse. This little step makes a big difference!

Expert Tips

• Don’t overcook the vegetables! You want them to be tender but still hold their shape.
• Taste as you go and adjust the salt and pepper to your liking.
• Using a kadai helps distribute heat evenly, but any deep pan will work.

Variations

This recipe is wonderfully adaptable. Here are a few ideas to make it your own:

• Vegan Adaptation: Swap the boiled milk for plant-based milk like almond or cashew milk. It works beautifully!
• Spice Level Adjustment: If you like things a little spicier, add an extra green chilli or a pinch of cayenne pepper. If you prefer milder flavors, reduce the number of green chillies or remove the seeds.
• Regional Variations: In some parts of Kerala, people add beans, peas, or even pumpkin to their vegetable stew. Feel free to experiment with different vegetable combinations!
• Festival Adaptations: This stew is often served as part of Onam Sadhya, the elaborate vegetarian feast during the Onam festival. It’s a lovely addition to any special occasion.

Serving Suggestions

Kerala Vegetable Stew is traditionally served with steamed rice. It also pairs wonderfully with appam (lace-edged pancakes), puttu (steamed rice cakes), or even roti. A side of papadums adds a nice crunchy texture.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• What type of rice pairs best with Kerala Vegetable Stew? Matta rice (Kerala red rice) is the traditional choice, but any long-grain rice will work well.
• Can I use store-bought coconut milk, or is freshly grated coconut preferred? Freshly grated coconut is ideal for the most authentic flavor, but good quality store-bought coconut milk is a perfectly acceptable substitute. Look for brands with a high coconut content and minimal additives.
• How can I adjust the thickness of the stew? Add more boiled milk (or plant-based milk) to thin it out, or simmer for a few more minutes to thicken it.
• What other vegetables can I add to this stew? Feel free to add green beans, peas, cauliflower, or even mushrooms.
• How can I make this stew ahead of time? You can prepare the vegetable base (steps 1-5) a day in advance. Store it in the refrigerator and add the coconut milk and curry leaves just before serving.