VEGETABLE STEW

Vegetable stew is a favourite side dish of kerala. It well goes with appam and idiyappam. Here i used carrot, potato and green peas. You can also use cauliflower and beans.

Ingredients :

. Onion - 2

. Carrot - 1

. Potato - 2 medium

. Green peas - 1/4 cup

. Green chilly - 4

. Salt

. Garlic - 3-4 crushed

. Tomato - 1
. Garam masala - 1/4 tsp

. Oil

. Thin coconut milk - 1 1/4 cup

. Thick coconut milk - 3/4 cup

. Curry leaves

Method :

1. Heat oil in a pan. Add onion and cook till the onion become soft.

2. Add garlic, green chilly, sliced tomato and garam masala. Just mix it.

3. Then add cubed vegetables and combine well.

4.  Add thin coconut milk and salt.

5. Once it boil reduce the heat and cook until vegetables are tender.

6. Add thick coconut milk and cook for only 2-3 minutes.

7. Garnish with coriander leaves.

INGI CURRY

 

Ingredients:

. Ginger- 250 g
. Small onion[ulli]- 100 g
. Garlic- 5 no.
. Grated coconut- 1.5 cup
. Jaggery- 50 g ( sarkara )
. Oil
. Salt

Method:
     
1. Ginger cut into small pieces. Keep aside.

2. Small onion and garlic cut into lengthwise and keep aside.

3. Powder the jaggery with your hand or mixer & keep aside.

4. Heat oil in a pan and fry the grated coconut and curry leaves, let it cool, then  grind this with a mixer in to smooth paste.

5. Take another pan, put some oil and fry the ginger,  after cool grind this with a mixer. Keep aside.

6. Also fry the onion and garlic then grind.

7. Take a pan add 3 tb sp oil. Splitter the mustard seeds, then add 1 small onion (cut into lengthwise), 3 dried chilli, and curry leaves, fry this for couple of seconds.

8. Then add all the powders we grind. Add half t sp chilli powder and salt.

9. Take a piece of tamarind and mix with some water then pour this  tamarind water to the curry.

10. Adjust salt as per your taste

11. Boil this for 5 minutes. Turn off gas and let be cool.