Sunday, 11 January 2015

Keralan vegetable stew | Syrian Christian Stew | Kukskitchen

Keralan vegetable stew   |   Syrian Christian Stew   |   Kukskitchen

Stew in a Syrian Christian home in Kerala means a soup like curry rich with coconut milk used as a side dish for breakfast mains like appam, idiyappam, vattayappam or even bread.

A few things before we start:

  • If you don't have a pressure cooker, boil rest of (2), steam cook the vegetables and add to (2).
  • Skip the last 50 ml of coconut milk for a healthier version.
  • You can add sliced onion in as well if you don't like a smooth sauce.
  • Add a pinch or two of turmeric if you like your stew to have a bit of colour. My friend S does it all the time in her stews.

Keralan vegetable stew   |   Syrian Christian Stew   |   Kukskitchen

Keralan vegetable stew
Ready in 15 minutes
Cooking time 3 minutes
Serves: 6


1- Cinnamon - 1 piece
     Cloves- 2
     Cardamom- 2
     Pepper cones- 4

2-  Potatoes - 2 medium, peeled and diced
     Carrot - 1, diced
     Beans - 10, cut in to long battons
     Frozen peas - 1/2 cup
     Green chillies - 2, slit
     Curry leaves - 5-6
     Coconut milk- one cup, 200ml
     Water - one cup
     Salt to taste

3- Coconut oil - 1 tbsp

4- Coconut milk - 50ml, thick full fat


  • Heat one tbsp of coconut oil in a pressure cooker and splutter the spices.
  • Now add (2) mix well and apply the lid. Once steam starts to escape from the nozzle, apply the weight and wait till the first whistle. Get he flame to minimum and cook for 3 minutes. Turn off the flame and let pressure settle.
  • Once all the pressure is released, open the lid, pour in 50 ml of thick coconut milk. Heat the pressure cooker with lid off and switch off flame before it starts to boil.

Serve with hot appams or idiyappams for a delicious breakfast.

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1 comment:

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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