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Vegetable Stew / Vegetable Ishtu

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We love appam and we prepare it once a week. We enjoy it with sugar and freshly extracted coconut milk everytime. Amma occasionally makes a wonderful coconut based kurma or chutney as a side dish for it. She makes the same kurma for idiyappam as well.

We cook kurma if we need a savory side dish for appam and Idiappam. Few months back I learnt how to cook vegetable stew from Tarla Dalal’s cook book and shared my reading with my mom. She asked me to prepare it. She liked it very much except that she didn’t like the flavor coming from cloves and cardamom. Since the preparation is quite easy (if you avail ready to use coconut milk), my mom learnt this recipe and said she would be cooking it all by herself next time when she makes appam.

Back at home, I started preparing this stew for idiyappam and as expected it paired well with idiyappam too.



Basic Information:

Preparation Time: 15 minutes

Cooking Time: 10-15 minutes

Serves: 3

Ingredients:

Mixed vegetables – 2 cups (I used carrot, beans and potato)

Onion – 1 no., medium size, sliced

Oil – 1 teaspoon

Green cardamom – 2 nos.

Cloves – 2 nos.

Cinnamon – 1 inch piece

Green Chillies – 2 nos., slit

Coconut milk – 2 cups (Use both thick and thin at the same time)

Corn flour – 1 teaspoon

Salt – to taste

Method:

1) Chop vegetables into 2″ length slices. Extract the milk from coconut using 1 or 2 cups of warm water. Add corn flour to the coconut milk and keep aside.

2) Heat oil in a pan. Add crushed green cardamom, cloves and cinnamon stick. Allow it to splutter and release a nice good aroma.

3) Add slit green chillies followed by onion. Saute for few minutes till the onion becomes soft and translucent. Onion should not change to brown colour. So, take extra care.

4) Add vegetables. Sprinkle a handful of water and add salt. Mix well. Cover the pan using a lid and cook till the vegetables are completely cooked.

5) Once the vegetables are cooked turn the flame to low and add coconut milk. Cook for few minutes in low flame.

6) Taste and adjust the salt. Before the coconut milk starts boiling, turn the flame off.

7) Serve hot with appam or idiyappam.

Notes:

1) You can extract coconut milk (both thick and thin texture) separately. Later as you prefer you can cook the vegetables in thin coconut.

2) Make sure to switch off the flame before the coconut milk starts boiling. 

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Comments

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Priya Suresh

Would love to invite myself to ur place Uma to enjoy the foods you make, looks at tha stew, cant take my eyes from it..Delicious.

divya

Wonderfully made….super delicious n gorgeous clicks…

Unknown

wonderful captures dear ๐Ÿ™‚ stew looks super delicious and loving the base with coconut milk ๐Ÿ™‚ yummy yummm

cookingwithsapana

Wonderful stew and lovely clicks..

virunthu unna vaanga

wow what a yummy stew dear… pass the yumm to me…;)

great-secret-of-life

simple and tasty stew

Hamaree Rasoi

Simple to prepare and mouthwatering stew.
Deepa

jaya's recipes

looks very good!

Unknown

that was a tempting stew..with idiyappam..wonderful presentation Uma

Unknown

i dont add corn flour in veg stew.. nice version of urs ๐Ÿ™‚ btw i too have that spoon ๐Ÿ™‚

Lifewithspices

they make a yummmy pair. n i can easily gulp 10 idiyappams.. nice prep..

Vimitha Durai

Ah that is one yummy combo… lovely

Chitz

I love this combo, idiyappam & potato stew is a regular in my week's breakfast menu ๐Ÿ™‚

Hari Chandana

Wonderful recipe.. nice presentation too ๐Ÿ™‚

Anonymous

I love ishtu and appam. Lovely clicks Uma

Shobha