Usually when we eat out, we tend to miss the veg side of the menu completely, unless we are eating with some vegetarian friends. I think it’s just something that happens unconsciously ;)
This happens especially, when we go to Kerala restaurants here. We tend to get lost in the world of “nadan curry” (traditional /authentic) of Beef and Chicken and hardly spare a glance towards the veg dishes.
However, recently, when we went to one of these restaurants with friends, we were all vegetarians for the day, because of some religious occasion. That’s the first time, we checked out the “other side” of the menu ;) Since we couldn’t figure out, what to order, we asked the waiting staff for their recommendations.
That’s how this “Alleppey Veg Curry” happened to us! Since the majority of us were hardcore non vegetarians (I guess the only exception was me, I actually enjoy veg food) it’s safe to say that “Alleppey Veg Curry” kinda blindsided us. We weren’t expecting it to taste so good!
It was mildly spicy yet flavourful with a rich gravy. It’s kind of an universal side dish that goes well with Chapathi, Appam, Puttu, Idiyappam and Neer Dosa! I thought it was a spicy version of the veg stew.
Since I’m always on the lookout for veg side dish recipe, I decided to try this at home. Based on the taste and flavours from what we had in the restaurant and a quick google search, it worked out well.
I strongly recommend you to try this recipe, if you like veg recipes. Also, you can use Chicken with the same recipe.
Here is the recipe…
Heat oil in a deep and wide pan. Add crushed whole masala and fry for 2 mins. Add chopped onion…
Once the onion browns, 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…
Recipe adapted from here
- 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)
- Curry leaves
- 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 Chapathi, Appam, Idiyappam, Puttu, Pathiri etc;
Also, you can add boiled eggs to this curry and make it an egg stew. You can also use chicken instead of veggies.