Kerala Vegetable Stew | Ishtew | Vegetables in Coconut Milk

Kerala Vegetable Stew (or Ishtew as it is colloquially called) is one of the great favourites in my family. This oh-so-easy to make Vegetables in Coconut Milk is oh-so-yummmmm and can be served with Appams or Rotis.

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The Kerala Vegetable Stew combines the goodness of a whole lot of vegetables with the decadence that is coconut milk. The best part if that it is delicately flavoured (in my case just with ginger and green chillies) and that makes it a mellow dish that can be enjoyed by all. You can even add clove and cinnamon for that extra punch of flavour.

Do try these other dishes from Kerala: Puttu and Kadala Curry, Uppu Manga Chamanthi | Coconut and Brined Mango Chutney from Kerala, and Vendakka Kichadi (Fried Okra in Coconut Flavoured Yogurt from Kerala).

This recipe was first posted in April 2013 and has now been updated.

Recipe for Kerala Stew | Ishtew | Vegetable Stew in Coconut Milk

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Kerala Vegetable Stew | Ishtew | Vegetables in Coconut Milk

Aruna

Ishtew as it is called locally, Kerala Vegetable Stew is essentially a medley of vegetables in a mellow lightly spiced Coconut Milk gravy. It is traditionally served with Appam but goes well with Phulkas as well.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Accompaniments, Dinner, Lunch, Side Dish

Cuisine Indian, Kerala

Servings 4 People

Ingredients

  

1x2x3x

Vegetables (Cut into 1/2" cubes or pieces)

• 1/2 Cup Carrot (60 gms)
• 3/4 Cup Potato (120 gms)
• 1/2 Cup French Beans (60 gms)
• 1/4 Cup Peas (Optional; 50 gms)
• 1/4 Cup Shallots (Madras Onions) or Chopped Onions (Optional; 30 gms)

Other Ingredients

• 1 Cup Coconut Milk (I used a 200 ml Dabur Pack)
• 1 tsp Grated Fresh Ginger
• 2 Slit Green Chillies
• 1 tsp Coconut Oil
• 1 Cup Water
• 6 to 8 Curry Leaves
• Salt to Taste

Instructions

 

• In a heavy-bottomed vessel, over medium flame, heat the coconut oil.
• Add the shallots or onions and stir-fry for 1 minute.
• Add the ginger, green chillies, and curry leaves; and stir-fry for a few seconds.
• Add the vegetables, some salt, and 1 cup water.
• Cover and cook till the vegetables are cooked.
• Turn off the heat.
• Add the coconut milk, mix well and keep covered for 5 to 7 minutes.
• Serve warm with rotis or appams.

Keyword Ishtew, Kerala Vegetable Stew, Vegan, Vegetable Stew in Coconut Milk, Vegetarian

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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How to Make Kerala Vegetable Stew in Coconut Milk

1. In a heavy-bottomed vessel or kadhai, over medium flame, heat the coconut oil. Do not use high heat or the coconut oil will ose its freshness.
2. Now, add the grated ginger, slit green chillies, and curry leaves, and stir-fry for just a few seconds. We do not want the ginger to lose its pungency.
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3. Next, add the shallots or chopped onions and stir-fry for a minute or so till they turn transparent and lose the raw aroma.
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4. At this point, add the chopped vegetables, some salt, and 1 cup water. Mix well.
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5. Cover and cook over medium heat till the vegetables are cooked.
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6. Turn off the heat.
7. Add the coconut milk.
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8. Mix well and keep covered for 5 to 7 minutes. This helps the flavour of the ginger and green chilli infuse into the coconut milk.
9. Serve warm with rotis or appams.

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