As I had mentioned in my previous post, I had made this Vegetable Stew to serve with the Appams. There's this restaurant called ID (the I and D stands for idli and dosa respectively) in Chennai, my daughter and I, both love their appam and stew, and I had been wanting to try it out at home. This stew is not very thick or starchy, as I don't add potatoes, but it's very light with a slight sweetish taste and goes very well with appam and idiyappam, do try this out the next time you make appams..
Need To Have
- Chopped Cauliflower - 1/2 cup
- Chopped Carrots - 1/2 cup
- Chopped Green Beans - 1/2 cup
- Fresh Green Peas - 1/4 cup
- Grated Coconut - 1 cup
- Green Chilly - 1
- Cloves - 2
- Bay Leaf - 1
- Sugar - 2 teaspoon
- Green Cardamom - 3
- Curry Leaves - 10
- Salt to taste
Cook the chopped vegetables till done, remove and keep. Blend 1 cup coconut with 1/2 cup warm water, squeeze out the milk, this is the first extract, then again blend the coconut with another 1 cup warm water and squeeze the milk, this is the second extract. Now heat oil, add the cloves and bay leaf, when it starts sizzling add the green chilly and curry leaves.
Add the cooked vegetables and the second coconut milk extract and bring it to a boil.
Add the sugar, cardamom powder ( take the inner pods of cardamom and pound it well ) and a little salt, then add the first milk, warm it up and remove.
This stew will be slightly sweet, so add salt accordingly.
Don't boil the stew after adding the first extract, the coconut milk might give out oil.