The legendary spices of Kerala have been sought after and coveted by many for their distinct qualities. Traders and merchants have been coming to Kerala since before 3000 BCE. They came for spices and teak, muslin and silk, peacocks and parrots, but they mainly came for the long pepper and black pepper. Kerala is the spice trove of India and carefully nurtures herbs and roots for cooking and Ayurvedic medicines. Kerala cuisine is distinctive for its use of rice, coconut, tapioca, and spices used in perfect pairings and combinations to make curries with vegetables, meat and fish. Rice is used in many different forms and consumed for breakfast, lunch and dinner either as dosas, appams, noodles or cooked whole to accompany sambars, rasam, and curries.

I have attempted this stew many times and think I have found a version that I can share. The little birdies are gracious judges and rarely criticize what I serve but I was not satisfied with the results till recently. This vegetable stew is very popular in restaurants around the India and there are several different versions online.

I think that using spices minimally and effectively is the secret of chefs from Kerala. Just because almost every spice under the sun grows in your backyard does not mean that you should use them all in every dish. Only basic and whole spices are used in this stew and the delicate flavor comes from the pairing of onions and cardamoms and also from simmering the vegetables in coconut milk and curry leaves.

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Step by Step

1. Thinly slice 1/2 cup of onions.
2. Julienne 1″ piece of fresh ginger.
3. Chop all vegetables into bite size pieces:
   • 1/2 cup potato
   • 1/2 cup sweet potato or yam
   • 1/2 cup French beans
   • 1/2 cup carrots
   • 1/2 cup bottle gourd
4. Heat 1 tbsp coconut oil in a deep pan.
5. Add curry leaves and whole spices:
   • 4 whole green cardamoms
   • 4 whole cloves
   • 2″ pice of cinnamon
   • 2 whole red dried chillies
6. Allow all to sputter and crackle

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7. Add the onions and ginger, sauté till onions are transparent.
8. Add the chopped vegetables and 1 can of coconut milk.
9. Add 1.5 tsp of salt and 1 tsp pepper (to taste).
10. Cover the pan and allow the vegetables to simmer gently in the coconut milk.
11. Check that all vegetables are thoroughly cooked and soft, about 15-20 mins.
12. Fry some curry leaves in ghee to garnish.
13. Serve hot with plain rice, rotis, neer dosas or appams.

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Some Tips

You can use a combination of vegetables but I recommend that you use at least 4 different ones to add texture and taste to the stew. French beans, carrots, cauliflower, green peas, potato, sweet potato, tapioca, taro, etc.

No tomatoes or garlic is used in this stew.

You can cook the vegetables separately if you prefer but allowing them to simmer slowly in the coconut milk and spices infuses them with a deep flavor.

This is a favorite weekend brunch at our house as it is almost a one pot meal if you serve it with plain rice.