Have you tried Kerala-style vegetable stew with coconut milk? It is a vegan recipe with nourishing qualities. Not only is it lightweight, but it also comprises spices with anti-inflammatory properties. Try this one-pot dish once, and you will never get over it.
According to Ayurveda, vegetarian dishes are easy to digest; typically, they get broken down within 3-4 hours. If prepared with seasonal produce, the delicacy is your gateway to balance doshas and promote overall well-being, nourishment, and healing. Not to mention that these stews are considered gut-friendly, lightweight, and wholesome.
You must be wondering why this copy is suddenly talking about Ayurveda. It is because Kerala is renowned for traditional Indian medicine practitioners, and the local cuisine comprises not only delicious but also nourishing delicacies. Among them, Kerala-style vegetable stew shines out for its creaminess, subtle sweetness from coconut milk, and a lot of fibre and goodness from the veggies.
Not many know that it is a fine example of fusion dishes. It is believed to have originated during the British Raj when kitchens were producing European stews. Natives adapted to the ideal of cooking vegetables and meat with a runny base, but they adde
Read MoreTake a kadhai and heat some coconut oil to saute cloves, cinnamon, and cardamom. The whole spices will release their aroma.
Add onions and roast them until they are brown and caramelised. It will add a smoky note and a subtle sweet flavour.
Now add all the vegetables, green chillies, and ginger. Cook for about a minute or two before adding water, salt, and curry leaves. This process will keep the crunch of vegetables intact and add to the texture of the stew.
When the ingredients come to a boil and the vegetables are half-cooked, pour thin coconut milk into the pan. Put on the lid and cook the ingredients for about 5-6 minutes. Don’t forget to stir in the middle.
Turn off the flame and add a teaspoon of coconut oil and thick coconut milk to the stew. Give a final stir and serve it hot with appam or steamed rice.
Making veg stew with coconut milk is quite easy. It comprises coconut milk, seasonal vegetables, a few aromatics, and powdered spices. The recipe is simple and takes hardly 30 minutes to prepare.
Ishtu is the local name of a vegetable stew in Kerala. It was originally a non-vegetarian dish, but vegetarians turn it into a plant-based delight that vegans and people across age groups can relish.
Yes, coconut milk helps to thicken the stew, especially when half a cup of thick milk is added at the end after turning off the heat.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
