Vegetable stew | Veg stew | Kerala style veg stew recipe, a very popular coconut milk-based vegetable gravy. Kerala veg stew recipe with step-by-step pictures.

Usually, the stew is paired with aapam , malabar parotta or idiyappam. Aapam and stew is a very popular South Indian breakfast combo. In Tamilnadu we make Mapillai sodhi, this one is very similar to that. But for sodhi we add cooked moong dal. Traditionally Veg stew is made using thin coconut milk and thick coconut milk. The veggies are cooked in thin coconut milk and finally the first milk, the thick one is added. Using homemade coconut milk is highly recommended but store bought one will also taste very nice.

Being a huge fan of Malabar parottas, I personally love to eat veg stew with Kerala parotta. Also, we make veg kurma with coconut milk and it tastes similar to this stew. Even this stew pairs well with nei choru | ghee rice and chapati too. Since we add all the veggies in this stew this is a healthy recipe too. I tasted this very long back in a friend’s place for the first time and loved it. Made few alterations to the recipe she shared, to suit my family’s tastebuds. I have tried this recipe at home many times and it’s a huge hit among my guests.

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Kerala style veg stew recipe

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5 from 1 vote

Vegetable stew recipe

Kerala style veg stew recipe – Vegetables cooked in a coconut milk based gravy

Course Breakfast | Dinner, Lunch, Main Course

Cuisine Indian

Keyword Kerala recipes

Prep Time 20

Cook Time 20

Total Time 40

Servings

Author Jeyashri suresh

Ingredients

1 cup mixed veggies carrot, peas, potato and beans

1 onion
3 green chilis
1 and ¼ cup thin coconut milk

¼ cup thick coconut milk
Cinnamon 1 small stick
2 cardamom

3 cloves
3 cloves garlic
5 peppercorns

1 small piece ginger
Few curry leaves
1 tbsp coconut oil

Salt as needed

Instructions

In a pan add ½ tbsp coconut oil and the whole spices (cinnamon, cardamom and cloves)
Add crushed ginger and garlic and slit green chilis.

Saute for a minute and add the thinly sliced onions.
Saute the onions till translucent. Do not change the color. Add little salt while cooking the onions.
Add the veggies now.

Mix well and saute for a minute.
Add the thin coconut milk.
The veggies are going to cook in the thin coconut milk.

Add salt and few curry leaves.
Cover and cook for 7-8 minutes.
The veggies should become soft.

Now add the thick coconut milk
Mix well and cook for a minute.
Switch off the flame.

Garnish with curry leaves.
Add ½ tbsp of coconut oil in the last to enhance the taste.
Veg stew is ready.

This can be served with aapam, parotta or with dosa too.

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Notes

1. If using store bought coconut milk, dilute ¼ cup of coconut milk with 1 cup of water and cook the veggies.
2. Do not boil more after adding the thick coconut milk, it may curdle.
3. Cashew paste can be added in the last to get thickness to the Veg stew.

In a pan add ½ tbsp coconut oil and the whole spices (cinnamon, cardamom, Black pepper, and cloves)
Add crushed ginger and garlic and slit green chilis.

Saute for a minute.

Saute for a minute and add the thinly sliced onions.
Cook the onions till translucent. Do not change the color. Add little salt while cooking the onions.