Kerala Vegetable Curry with Coconut Milk

Ingredients (Serves 4)

1. Potato – 1 small, cut into small cubes

    Carrot – 1 medium, cut into small cubes

    Green beans – 20, cut into 1/2 inch pieces

    Fresh / frozen green peas – 1/2 cup

2. Coconut / vegetable oil – 1.5 tbsp

    Mustard seeds – 1/2 tp

    Whole spices – cloves – 3, cardamom – 1, cinnamon stick – 1 inch, broken

3. Onion –  1 cup, finely chopped

    Ginger-garlic paste – 1.5 tsp

    Green chilies – 2 – 3, slit

4. Turmeric powder – 1/2 tsp

    Coriander powder – 1 tsp

    Pepper powder – 1/4 tsp

    Garam masala powder – 3/4 tsp

5. Tomato – 1 medium, chopped

6. Thin coconut milk – 2 cups

7. Thick coconut milk – 1/4 cup

    Curry leaves – A few

8. Salt – To taste

Method

Heat oil in a deep pan at medium heat. Splutter mustard seeds and fry whole spices until fragrant. Add finely chopped onion, ginger-garlic paste, green chilies and little salt. Saute until onion turns light golden. Add turmeric powder, coriander powder, pepper powder and garam masala powder. Saute for about 30 seconds until their raw smell is gone. Add chopped tomatoes and saute for 2 – 3 minutes. Next add chopped vegetables and mix well. Add thin coconut milk and enough salt. Cook covered for about 15 – 20 minutes at medium-low heat until vegetables are cooked. Add thick coconut milk and few curry leaves. Mix well, cook for a minute and switch off. It should have a thick gravy. This delicious vegetable curry tastes best with appam, chapathi and idiyappam.

Recipe Courtesy – Vini Mathew

Recipe Courtesy – Vini Mathew