Vegetable Stew

Vegetable Stew,  is a easy go recipe for breakfast like idiyappam (string hopper), dosa, uthappam. The coconut milk is the essence of vegetable stew, which gives the thick consistency and act as flavoring agent to it. The perfect blend of coconut milk, mashed potato and moong dhal gives a stew thick -watery texture.

 This stew is southern Indian origin, specially from Kerala. The tempering of ginger, green chili and curry leaves makes the dish more flavors full.

Vegetable stew can be substitute for regular coconut chutney, and sambar. Adding coconut milk on a diet helps in reducing the body heat, mouth ulcer.

Ingredient's

1. Moong Dhal     - 1/4 cup

2. Coconut Milk   -  1/2 cup

3. Vegetable's       - 1 cup

4. Onion               - 1 chopped

Tempering's

1. Bay leaf            -  1

2. Star Anise         -  1

3. Curry leaf          -  6 to 7 leaves

4.  Ginger              -   1/2 table spoon of ginger finely chopped

5.  Green chili        -  2

6. Fennel seed        -  1/4 tea spoon

Vegetable's

The vegetable is combination of carrot, beans, cauliflower, potato and peas. Avoid beetroot as it makes the dish into pink color.

Preparation

1. Start this recipe by, steaming the vegetable's as it makes the recipe easier.

2. Cook the 1/4 cup of moong dhal in a pressure cooker and keep aside.

3. Prepare the coconut milk or use the store brought one, make sure to keep it watery consistency. As coconut milk is the essence of this dish.

4. Once all get ready, steamed vegetable, moong dhal and coconut milk. Start the tempering the dish.

5. Add 2 teaspoon of oil to the pan. Coconut oil is most preferred for this dish, personally I don't like the coconut oil, so I am substituting with vegetable oil

6. Now add the 1/4 teaspoon of fennel seeds, 1 star anise and 1 bay leaf.

7. Make sure to keep the flame as low as possible, as tempering is the essence of the recipe.

8. Now add the chopped ginger, slitted green chili and curry leaf.

9. Once tempering is done, Now add the Steamed vegetable's and give a nice mix.

10. Now add the 1 cup of water or as required quantity to make.

11. Add the salt at this stage.

12. Now add the cooked Moong dhal to the the vegetable stew. Let it boil for 5 minutes.

13. Once the moong dhal and stew gets blend it together and forms a curry consistency. Switch off the flame.

14. After two minutes, now add the coconut milk and let it all get it together for 5 minutes in the remining heat of the curry.

15. Finally garnish with the coriander leaves and serve hot with string hopper.

Vegetable stew

Vegetable stew with string Hopper

Vegetable stew served with String Hopper 

Thank you for taking time to read through the recipe and do comment your thoughts !