Keralan Vegetable Stew
Keralan vegetable stew is a mild, coconut-based dish from the southwest coast of India, traditionally eaten with appam. Its character comes from the two-stage coconut milk: the thin second pressing simmers with the vegetables, and the thick first pressing goes in at the end, so it stays rich and creamy. Whole cloves, cinnamon and cardamom perfume the oil, and fresh curry leaves and green chillies keep it lively.
Instructions
Add ¾ cup of water to the grated coconut and squeeze it through a strainer to extract the thick first milk. Set it aside.
Pour ½ cup of water over the same coconut and squeeze again to get the thinner second milk. Keep this separate from the first.
Heat the oil in a large pan and add the cloves, cinnamon and cardamom. Let them sizzle briefly so the spices release their aroma.
Add the onion, ginger, green chillies and curry leaves. Fry until the onion is lightly browned.
Stir in the boiled vegetables and cook for 1 minute, then pour in the second milk and boil for 5 to 7 minutes.
Add the salt. Mix the flour or cornstarch with a little water until smooth, then stir it into the pan to thicken the sauce.
When the stew comes back to a boil, pour in the first milk. Take the pan off the heat as soon as it begins to boil again, so the rich milk does not cook for long.
Season with the black pepper, mustard seed and shallot, and serve.
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