Alleppey Veg Curry
It had a subtle spiciness yet was full of flavor, featuring a rich gravy. This dish serves as a versatile side that pairs excellently with chapathi, appam, puttu, idiyappam, and neer dosa! I perceived it as a spicier rendition of the vegetable stew.Given my constant quest for new vegetable side dish recipes, I decided to replicate this at home. Drawing inspiration from the taste and flavors experienced at the restaurant and a quick online search, the outcome was satisfying.I highly encourage you to give this recipe a try, especially if you're a fan of vegetable dishes. Additionally, you can apply the same recipe using chicken for a delicious variation.
Ingredients
- 1 med-big Potato (cubed)
- 1 med-big Carrot (cubed)
- 1 cup Cauliflower florets
- 1/2 cup Peas (I used frozen peas)
- 2 medium Onion (chopped)
- 1 tbsp Crushed ginger & garlic (each)
- 3 Green chilli (slit lengthwise)
- 2.5 tsp Coriander powder
- 1.5 tsp Turmeric powder
- 3 Cardamom
- 3 Cloves
- 1/4 tsp Black pepper corns
- 1/4 tsp Fennel seeds
- 1 small stick Cinnamon
- 2-2.5 cups Medium thick coconut milk
- 3/4 -1 cup thick coconut milk
- 5-6 Cashew nuts
- Oil (I used coconut oil)
- Salt
- Curry leaves
Instructions
- Soak cashew nuts in 2 tbsp warm water for 10 mins. Grind to a smooth paste and keep aside.
- Crush together whole masala (cardamom, cloves, black pepper, fennel seeds & cinnamon).
- Heat oil in a deep and wide pan. Add crushed whole masala and fry for 2 mins. Add chopped onion and cook till it becomes brown.
- Add crushed ginger & garlic and green chilli. Fry for 2-3 mins, till the raw smell goes. Add coriander and turmeric powder. Fry for 2-3 mins. Add salt, cubed potato and carrot. Mix well.
- Add medium thick coconut milk, mix and bring it to boil. Reduce flame to lowest and cover and cook for 10-12 mins. Add cauliflower florets and peas. Mix well and cover and cook for 8-10 mins. Add thick coconut milk, mix well. Simmer for 5 mins. Add cashew paste and mix well. Cook for another 4-5 mins and remove from fire.
- Let the curry rest for half an hour for the flavour to settle in. Keep in mind, that the curry tends to thicken as it rests, so adjust the gravy accordingly.
- Serve with Chapati, Appam, Idiyappam, Puttu, Pathiri etc;
Notes
I used boiled cauliflower florets here; hence I added it at a later stage. You can use frozen mixed veggies to make this curry. Also, you can add boiled eggs to this curry and make it an egg stew. You can also use chicken instead of veggies.
Tried this recipe?Let us know how it was!