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Kerala style Vegetable Stew (Coconut Milk Veg stew / Thengaipaal Kurma)

Updated: 05/Jan/2019 5:33:37 PM

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Kerala style Vegetable Stew (Coconut Milk Veg stew / Thengaipaal Kurma)

Ingredients

Carrot - 1
Beans - 10
Potato - 3 medium size
Green peas - 50 grms
Coconut Milk - 2 cups
Onion - 2
Green chilli - 3
Turmeric powder - � tsp
Mustard seeds - � tsp
Cumin seeds - � tsp
Curry leaves - few
Coconut oil - 3 tbsp
Salt

Method

Chop all the vegetables (carrot, beans, one of the potatoes) and put it in a pressure cooker along with a pinch of salt.
Peel off the other two potatoes
Add the peeled potatoes along with the chopped vegetables.
Also add green peas to the cooker and leave it for 1 whistle.
When the pressure is released, open the lid and mash the peeled potatoes with a ladle.
Take a pan and heat it with 2 tbsp of coconut oil.
Add Mustard seeds, cumin seeds, Green chilli, curry leaves and chopped Onion to the pan.
Saute well for about 2 minutes.
Add turmeric powder, salt, cooked vegetables along with the water(used for cooking it) and mashed potato to the pan.
Add coconut milk to it.
Cook with low medium flame.
The gravy should not be too watery, but make it little thinner in consistency.
When it starts to boil, turn off the stove.
Add 1 tbsp of coconut oil to the kurma.
Serve the tasty Kerala style vegetable stew along with Idiyappam, Appam or Dosai.

Note:

You can add a tomato after adding onion.
You can add a tsp of sugar at the final stage of recipe to enhance the taste.

Recipe by: More Recipes�

Mrs. Lavanya Sampath

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