We love having appam with chicken xacuti, mutton curry and egg masala. However, the dish that actually goes along with appam is the amazing and yummy vegetable stew cooked in coconut milk. Its velvety and tasty and the appams just soak up all the coconut milk and you get this divine taste.
Well, I had some leftover appam batter and there was no mutton curry left to lap it up with. Decided to give this vegetable stew a try. It turned out awesome and now this stew is among the other yummies that we are gonna be having at our home with appams
1 medium onion - thinly sliced
1 inch ginger - julienne
2 medium sized potatoes - cut into 1/2 inch cubes
2 carrots - cut into 1/2 inch pieces
1/2 cup of peas
1 cup green beans - cut into 1/2 inch pieces
4 green chillies - slit lenghtwise
10 to 12 curry leaves
2 cinnamon sticks
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1 tablespoon coconut oil - or any other oil of your choice
1 can coconut milk (unsweet)
salt to taste
In a saucepan add the coconut oil. When it gets hot add the cloves, cardamom, black pepper and cinnamon and let it simmer on medium flame till they release their aroma. Now add the curry leaves and the green chillies and let it splutter for a few second. Add the sliced onions and the julienne ginger and mix well on medium high heat. Add 1/2 teaspoon salt and saute this mixture till the onions become transparent. Now add the potatoes, carrots and green beans along with the turmeric and 1/4 cup of water and let the vegetables cook half way. Bring the heat to medium and add the peas and the coconut milk along with salt to taste and let the mixture boil. When it comes to a boil, bring the heat down to a medium low and let it simmer for about 15 minutes. Check if all the veggies are cooked, if not, let the mixture simmer for another 10 minutes.
serve it with appams or even with steamed white rice.