Monday, June 25, 2018

Kerala Vegetable stew | Vegetable isthu | Side dish recipes

My mom's cuisine had a great influence of Kerala. We are not Keralites exactly but we speak fluent Malayalam and use coconut in almost everything. Payasams are never complete with that final addition of thick coconut milk and fish curry is just coconut ground with spices and finished with a generous touch of coconut thaalippu. However she has never made the most famous kerala isthu till date. Entering into the blogging world and getting to know about different cuisine has been the best thing of my life. I tried this stew sometime back when I had cans of coconut milk which I had bought just because they were on sale. I didn't make any aapams or idiyaapams to go with it because I am lazy that way but we scooped it up with some wholemeal bread for dinner.

*~What U Need*~
For the ground paste
Cashews - a handful
Clove -1
Cardamom -2
Cinnamon -1 inch
Chillies - 1
Poppy seeds - 2 tbsp, white

Par Boiled Vegetables - 2 cups, I used beans, carrot and peas.
Coconut oil - 2 tbsp
curry leaves - 2 sprigs
Ginger - 2 inch piece julienne
Onion - 1 medium, copped
Salt - as needed
Thick coconut milk - 1/2 cup
Thin coconut milk - 1 cup

How I made it:
Grind the spices with a little water to a fine paste. Set aside. Par boil the vegetables and keep aside. Heat the oil in a pan. Add 2 sprigs of curry leaves. Let it splutter. Add in the julienne ginger. Add in the chopped onions and salt. Saute till soft. Add in the ground masala paste and fry for 2-3 minutes. Add in the thin coconut milk and boiled vegetables and let it simmer until beginning to boil. Once the mixture is cooked well, Add in the thick coconut milk and reduce the flame to low. Simmer for 30 seconds. Switch off the flame and serve hot.

Serve with aapams or idiyappams. It is the best combo in the world.

So thats it Folks...
With Love,

Signs off!!!

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