Also, check out the mixed vegetable kurma, and veg kadai recipe.
About the recipe
Appam and stew or Idiyappam and stew is a popular combination served for breakfast in South India. Stews can be prepared with protein, like chicken, pork, beef, mutton, fish, or a combination of vegetables in coconut milk-based gravy, along with aromatic Indian whole spices and curry leaves. This dish goes well even with dosa or Malabar parotta, or Kerala-style ghee rice. The aroma of the whole spices, curry leaves, and coconut milk is the highlight of this dish.
Ingredients
Whole spices: I have used cardamom, cinnamon, cloves, and cumin seeds. You can also add bay leaf and star anise if you have it in your pantry.Making the base of the stew: Onions, garlic, ginger, and green chilies are used.Curry leaves: Do not miss this ingredient, as it adds authentic flavor to the dish.Vegetables: Carrot, capsicum or bell pepper, cauliflower, beans, green peas, or any vegetable combination of your choice can be used to make this vegetarian stew.Salt and pepper powder: Enhance flavor.Coconut milk: Star ingredient of the dish. You can use homemade coconut milk or canned coconut milk in the recipe.Coconut oil: Traditional vegetable stew is made using coconut oil only. See the recipe card below for a full list of ingredients and measurements.
How to make veg stew at home?
Heat oil in a Dutch oven or heavy-bottomed pan. Add cinnamon, cardamom, and cloves, and saute until aromatic. Add onion, garlic, ginger, green chilies, curry leaves, and a pinch of salt, and saute until the onion becomes translucent. Next, add carrots, capsicum, cauliflower, potatoes, beans, green peas, thin coconut milk, crushed pepper powder, approx ½ cup water, and a pinch of salt. Cover and cook until vegetables are cooked through but not mushy. Finally, add thick coconut milk and cook on low flame just until combined and you see it starts to bubble. Switch off the flame. (Do not boil the stew too much on high flame after adding thick coconut milk, as the fats in milk may separate for heat. ) Serve this hot with idiyappam, South Indian dosa, and appam, and enjoy.
Tips
If you are using store-bought canned coconut milk, which is thick, you can use water to cook vegetables and then add coconut milk at the end. Cut the vegetables into desired shapes and sizes. Do not add vegetables that will become mushy. Vary the amount of green chilies to taste. Coconut oil gives a traditional flavor to your stew. But if it is unavailable, use vegetable oil or canola oil. For a quick and fast version, you can also make stew in a pressure cooker or instant pot. In this case, cook the vegetables with water, skip the thin milk, and add thick milk only at the end.
Instant pot vegetable stew
To make stew in a pressure cooker on the stovetop, follow the same method as given in the instant pot. Just pressure cook for one whistle.
More Traditional South Indian Recipes
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Recipe card
