Name: Vegetable Stew Recipe | Veg Stew for Appam
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 Cup Mixed Vegetables ((Carrot - 1/2, Beans - 4, Potato - 1 Small, Cauliflower - 10 Florets, Green Peas - 3 tbsp))); 1 Onion; 1 Cup Water; ¼ Cup Thin Coconut Milk; 1 Cup Thick Coconut Milk; Salt (As Required); 2 tsp Poppy Seeds / Khus Khus; 5 to 6 Cashews; 2 tsp Fried Gram; 2 Green Chilli; 1 tbsp Coconut Oil; 2 Cloves; 2 Cardamom; 1 Stick Cinnamon; 1 Small Piece Ginger; 2 Green Chilli; 1 Sprig Curry Leaves

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Kerala Vegetable Stew Recipe | Veg Stew for Appam with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. It is a very popular curry or gravy recipe from Kerala cuisine where mixed vegetables are cooked in coconut milk and seasoned with coconut oil. This is a vegan and gluten-free dish and a great way to finish your leftover vegetables in the fridge. The dish is mildly spiced, loaded with veggies, low carb, creamy, and tastes so delicious with Malabar Parotta, Idiyappam, Appam, Ragi Idiyappam, and sometimes with Ghee rice too.

Do Continue reading for Tips and FAQ…….

✔ About This Recipe
– A popular curry or gravy recipe from Kerala cuisine where mixed vegetables are cooked in coconut milk and seasoned with coconut oil.
– Loaded with Vegetables
– Healthy and Nutritious
– Low Fat
– Rich and Creamy
– Vegan
– Gluten-Free
– Low Carb

✔ Ingredients Needed

Vegetables – I have used carrots, Beans, Potato, Peas, and Cauliflower. Other veggies like mushrooms, broccoli, yam, snow peas, drumstick, etc. can also be used.
Coconut Oil – I suggest coconut oil for seasoning, which lends a very nice aroma. But still, you can use any oil of your choice.
Spices – It has whole spices such as cloves, cardamom, cinnamon which adds a subtle flavor to the dish.
Other Ingredients – You will also need onion, ginger, green chilies, curry Leaves, and salt.
Coconut Milk – thin and thick coconut milk is used, it lends richness to the dish
Cashew / Poppy Seeds Paste – gives creaminess to this dish. Though it is optional, I recommend these ingredients.

Frequently Asked Questions

✔ Can I cook the vegetables with water, instead of coconut milk?
-Yes, but the rich flavor and aroma of the stew will be missing

✔ Can I use Readymade Coconut Milk?
– Ready-made coconut milk can be used, but the taste will change a bit. Yet, freshly extracted coconut milk lends a fresh and authentic taste to the dish.

✔ Is cashew/poppy seeds paste is a must for this recipe?
– It lends a creamy and thick consistency to the dish, else the veggies and the gravy looks separate. Yet, this step is purely optional.

✔ Why the stew got curdled?
– If you add the coconut milk when the flame is high, it may get curdled.

✔ How to make this Veg Stew in Instant Pot?

Firstly, turn on the saute button of the IP.
Then, add coconut oil to the Pot.
Once the oil turns hot, add the spices, curry leaves and fry for a few seconds
Now, add ginger, onion, green chili, and fry until translucent.
Add the veggies, water, thin coconut milk, and salt.
Close the pot with the locking lid and turn off IP.
Press the manual or pressure cook button and cook on high pressure for about 3 minutes with a pressure valve in the sealing position.
Once the IP beeps, turn it off and quickly release the pressure.
Then, open the Instant Pot and give a mix.
Now, add the ground paste and thick coconut milk.
Mix well and turn on the saute button and cook it for 1 to 2 more minutes. Switch off the IP.

Check my other interesting Recipes like
1. Green Peas Korma / Pachai Pattani Kurma
2. Mixed Veg Korma
3. White Korma / Vellai Kurma
4. Tomato Korma / Thakkali Kurma
5. Kadala Curry

Veg Stew Recipe

Vegetable Stew Recipe | Veg Stew for Appam

Priya Santhamohan

Vegetable Stew Recipe | Veg Stew for Appam is a very popular curry or gravy recipe from Kerala cuisine where mixed vegetables are cooked in coconut milk and seasoned with coconut oil.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Gravy, Side Dish

Cuisine Kerala, Indian

Servings 4 People

Calories 184 kcal

Equipment

Stovetop
Kadai / Pan
Mixer

Ingredients

1 Cup Mixed Vegetables (Carrot - 1/2, Beans - 4, Potato - 1 Small, Cauliflower - 10 Florets, Green Peas - 3 tbsp))
1 Onion
1 Cup Water
¼ Cup Thin Coconut Milk
1 Cup Thick Coconut Milk Link for Homemade coconut milk
Salt As Required

To Grind

2 tsp Poppy Seeds / Khus Khus
5 to 6 Cashews
2 tsp Fried Gram
2 Green Chilli

To Season / Temper

1 tbsp Coconut Oil
2 Cloves
2 Cardamom
1 Stick Cinnamon
1 Small Piece Ginger
2 Green Chilli
1 Sprig Curry Leaves

Instructions

For Seasoning / Tempering:
- Measure 2 cloves, 2 cardamoms, and 1 cinnamon stick.
- Then, slice the ginger thinly, slit 2 green chilies and keep 1 sprig of curry leaves aside.
Vegetables Needed:
- Slice 1 onion thinly and measure 3 tbsp of green peas. Then, chop 1/2 carrot, 4 beans, 10 small florets of cauliflower, and 1 small-sized potato.
Quick Tips:
- Use 4 to 5 peppercorns and 1 bay leaf for more flavor in seasoning.
- Can try with other veggies like mushrooms, broccoli, yam, snow peas, drumstick, etc.
Other Ingredients Needed:
- Measure 1 cup of water, 1/4 cup of thin coconut milk, 1 cup of thick coconut milk, and required salt.
Notes: For a quick version, you can use ready-made coconut milk too
For Grinding: Measure 2 tsp of poppy seeds, 5 to 6 cashews, 2 tsp of fried gram, and 2 green chilies.
To a mixer, add the poppy seeds, cashews, fried gram, and green chilies. First, grind it once coarsely.
Add very little water and grind it smoothly. Heat 1 tbsp of coconut oil in a pan. Then, add the cloves, cardamom, cinnamon stick and give a quick stir.
Notes: Use coconut oil for seasoning for a nice aroma
When a nice smell wafts from the spices, season with ginger, green chilies, and curry leaves. Then, add the sliced onion and saute till translucent.
Now, add the carrot, beans, cauliflower, potato, and green peas. Saute for 2 minutes in low flame, till the raw smell of the veggie leaves.
Then, add 1 cup of water and the required salt. Cook for 2 to 3 minutes, till the veggies, get 1/2 cooked.
Now, add the ground paste and continue to saute for 1 minute, until the raw smell of the paste leaves. Then, add the thin coconut milk and cook for another 2 minutes, that is the veggies are 3/4^th cooked. The veggies should retain their crunchiness and do not make them mushy.
Notes: While adding coconut milk, simmer the flame completely, else there are chances to get curdled.
Lastly add the thick coconut milk. Stir well and simmer for just half a minute.
Serve this Kerala Vegetable Stew Recipe with Appam.

Video

Notes

Tips for Veg Stew for Appam

I used carrot, beans, peas, cauliflower, and potato. Other veggies like mushrooms, broccoli, yam, snow peas, drumstick, etc. can also be used.
Adjust green chilies as per spice level required for this Veg Stew for Appam.
Use coconut oil for seasoning, which lends a very nice aroma to the Vegetable Stew Recipe.
Also, seasoning can be done at last which retains the flavor for a long time.
Don't add spices more than mentioned, as it will overpower the dish.
I suggest using poppy seeds, cashew in grinding, which lends a creamy and thick consistency to the dish.
For a simpler version, skip the grinding part and prepare the dish with seasonings and coconut milk alone. But the veggies and the gravy looks separate.
Use freshly extracted coconut milk using new coconut, as it lends a fresh and authentic taste to the dish.
For a quicker version, ready-made coconut milk can be used, but the taste will change a bit.
Always simmer the flame and then add the coconut milk, else it may get curdled.
After adding the thick coconut milk at last, just boil for 1/2 minute, not more than that.

Keyword Veg Stew for Appam, Veg Stew Recipe, Vegetable Stew Recipe

Veg Stew For Appam

Method for Kerala Vegetable Stew Recipe

1. For Seasoning / Tempering:
– Measure 2 cloves, 2 cardamoms, and 1 cinnamon stick.
– Then, slice the ginger thinly, slit 2 green chilies and keep 1 sprig of curry leaves aside.
Vegetables Needed:
– Slice 1 onion thinly and measure 3 tbsp of green peas. Then, chop 1/2 carrot, 4 beans, 10 small florets of cauliflower, and 1 small-sized potato.
Quick Tips:
– Use 4 to 5 peppercorns and 1 bay leaf for more flavor in seasoning.
– Can try other veggies like mushrooms, broccoli, yam, snow peas, drumstick, etc.

2. Other Ingredients Needed:
– Measure 1 cup of water, 1/4 cup of thin coconut milk, 1 cup of thick coconut milk, and required salt.
Notes: For a quick version, you can use ready-made coconut milk too
For Grinding: Measure 2 tsp of poppy seeds, 5 to 6 cashews, 2 tsp of fried gram, and 2 green chilies.

3. To a mixer, add the poppy seeds, cashews, fried gram, and green chilies. First, grind it once coarsely.

4. Add very little water and grind it smoothly. Heat 1 tbsp of coconut oil in a pan. Then, add the cloves, cardamom, cinnamon stick and give a quick stir.
Notes: Use coconut oil for seasoning for a nice aroma

5. When a nice smell wafts from the spices, season with ginger, green chilies, and curry leaves. Then, add the sliced onion and saute till translucent.

6. Now, add the carrot, beans, cauliflower, potato, and green peas. Saute for 2 minutes in low flame, till the raw smell of the veggie leaves.
Then, add 1 cup of water and the required salt. Cook for 2 to 3 minutes, till the veggies, get 1/2 cooked.

7. Now, add the ground paste and continue to saute for 1 minute, until the raw smell of the paste leaves. Then, add the thin coconut milk and cook for another 2 minutes, that is the veggies are 3/4^th cooked. The veggies should retain their crunchiness and do not make them mushy.
Notes: While adding coconut milk, simmer the flame completely, else there are chances to get curdled.

8. Lastly add the thick coconut milk. Stir well and simmer for just half a minute.

Serve this Kerala Vegetable Stew Recipe with Appam.