Kerala style Vegetable Stew

Happy New Year everyone! It’s the 1st day of the Tamizh calendar – Chithirai 1. I hope all of you have a fruitful, healthy and yummy new year. May this year bring the long awaited promotion, a discernible hike at the very least (sometimes I can never make out the difference, it’s that miniscule), weight-loss & hair-gain (I know everybody wants these), good food, great recipes and  family time. I am starting the year with a yummy vegetable stew. I had always thought Aappam was tamil. But appears Aappam is as much Malayalam as it is Tamil.

kerala style vegetable stew

Aappam is one of our beloved breakfast items at home.  We have it with sweetened coconut milk or with vegetable korma. I love it with sweetened milk. We like to tear up the soft spongy centres of Aappam and soak them in the sweet coconut milk while we eat the the lacy, crisp edges.  By that time the aappam pieces would be drenched in all that sweetness and each piece would be a little piece of heaven – sweet, soft, melt in the mouth madress. In Kerala, the vegetable stew is popular with Aapams. The vegetable stew is again a subtly spiced, elegant and creamy coconut milk based stew. It’s easy and tastes luscious.

kerala style vegetable stew

I tried Kerala style Pal Aappams with the vegetable stew. The Pal  Aappams did not turn out too well but the vegetable stew was great. My kids loved it.
kerala style vegetable stew

Prep Time: 20 mins

Cooking time: 20 mins
Serves: 4

Carrots – chopped ½ cup
Green Beans – ½ cup chopped
Potato – 1 small, peeled and cubed
Green Peas – ½ cup
Onion – 1 medium sliced
Coconut milk – 1st and 2nd extract from 1 medium cococut
Salt to taste
Whole Black peppercorns – ¼ tsp
Curry leaves – 1 sprig
Cinnamon – 1 inch piece
Cloves – 2
Cardamom – 2
Oil – 2 tsp

Spice Paste
Green chillies – 3-4

Ginger – 1 inch piece

1.       Heat oil in a pan. When hot add cloves, cinnamon and cardamom. Then add the whole black peppercorns and curry leaves.  After a minute add the sliced onions and sauté until they turn translucent.
2.       Meanwhile grind together ginger and green chillies to a fine paste. Set aside.
3.       Then add the chopped vegetables and salt. Mix in the ground spice paste. Pour in the 2nd thin extract of coconut milk, cover and simmer till the vegetables are tender – about 15 minutes.
4.       Once vegetables are done, pour in the 1st extract – the thick coconut milk. When it starts bubbling around the edges, switch off. Serve warm with Aappams.



  1. Padmapriya Pugazhendhi says:

    Generally our gravies will be full of onions, tomatoes, cashew pastes or cream but this stew is very different with full of cocunut milk and some mild spices. Simple but flavourful vegetable stew.

  2. Srivalli says:

    I am surprised that you thought Appam was tamil..:)..anyway I guess that we can attribute to the oneness we have with our neighboring states…your stew has turned out so good..and yes I love with coconut milk as well..

  3. Usha Rao says:

    Vegetable stew seems to be a popular dish for this state. So many stews! Looks delicious and I want to try appam very soon after seeing so many recipes today.

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