This is a prominent place in Kerala cuisine especially the Christian household. In the recipe, potato can be substituted with a vegetable mix to make the vegetable stew, chicken is used can make a chicken stew ,with mutton you can make a mutton stew, likewise with paneer, mushroom, Macaroni etc you can make tasty stew .
This is a non spicy gravy and both kids and adults are going to love it .It can go with puttu, Appam, Ghee rice or even with bread for a quick breakfast or a light dinner. The main component in it is the coconut milk which gives it the creamy and sweet taste.
Serves 4
INGREDIENTS:
- Potato- 2 medium chopped in cubes
- Green peas- 1/4 cup
- Onion- 2 (one medium and one small) -the medium onion should be chopped lengthwise to be added in the gravy and the smaller one also chopped lengthwise to be used for final seasoning
- Green chilly- 3 slit lengthwise
- Ginger- one inch piece- finely chopped
- Cashews and Raisins for garnishing
- Curry leaves to garnish
- Pepper -1/4 tablespoon
- Salt as needed
- Coconut milk (thick) - 2 cups (I use the Thai kitchen coconut milk can)
- 3 cloves and 1 inch piece cinnamon stick
How to Prepare:
Step 1: Boil 2 cups water in a pressure cooker and add the chopped onion (Medium sized) , green chillies, ginger,potato pieces, green peas ,cinnamon and cloves . Add required salt and cook for one whistle.
Step 2: Add the coconut milk and stir well. Cook till it comes to a boil and gravy becomes thick.
Step3: In a small pan, add 1 tablespoon ghee/butter/oil , and saute the small sized onion thinly sliced till it becomes transparent and light brown. Add the cashews ,raisins ans saute well. Then add the curry leaves and switch off the flame. Add it to the gravy and mix well.
Step 4: While serving ,add freshly ground pepper to the gravy and serve hot with ghee rice, appam, puttu or bread.
ya shilpa ,i wanted this recipe for the long time.i know very less gravy with coconut milk.thanks for sharing it.
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