Nadan Vegetable Curry With Video

Here’s my mom’s recipe for Kerala style vegetable curry with coconut milk. Hope you enjoy it as much as we did..

Ingredients (Serves 8 – 10)

1. Coconut oil – 3 – 4 tbsp

2. Mustard seeds – 3/4 tsp

Dried red chilies – 1 – 2, broken

3. Onion – 1 large, thinly sliced and halved

Ginger – 2.5 tsp, thinly sliced

Green chilies – 4  – 5 slit

Curry leaves – 1 sprig

4. Potato – 4 small, cubed

Carrot – 2 medium, cubed

Green beans –  15 – 20, cut into 3/4 inch pieces

Cauliflower – 1 small, cut into medium florets

5. Turmeric powder – 1/2 tsp

Red chilly powder – 3/4 tsp

Coriander powder – 1/2 – 3/4 tsp

Garam masala powder – 2 – 2.5 tsp

6. Thin coconut milk / water – 2 cups

7. Thick coconut milk – 1/2 cup or as required

Sugar – 1 pinch (for extra taste, optional)

8. Salt – To taste

Method

1. Heat coconut oil in a heavy-bottomed vessel. Splutter mustard seeds and fry dried red chilies. Add onion, little salt, ginger, garlic, green chilies and curry leaves. Saute until onion turns translucent.

2. Add potato cubes and stir for 1 minute. Add beans and carrot. Cook for 1 – 2 minutes. Next add cauliflower pieces and salt, to taste. Mix well and cook for a few minutes. Add the spice powders. Mix well. Add thin coconut milk. Mix well. Bring to a boil. Taste-check for salt. Cook covered at medium-low heat for about 10 – 15 minutes until gravy is slightly thick and vegetables are done. If the gravy looks very thin, mash a few potato cubes using the back of a spoon.  Add thick coconut milk and a pinch of sugar, if using. Cook for a minute and switch off. Set aside for 10 minutes. Serve with appam/ idiyappam/ chapathi.