Curry leaves | Healthy cooking with Mitha

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I love different varieties of mixed vegetable curries and Vegetable Kurma is one of my favorite. Apart from that, I also make Vegetable stew for a change as it’s very quick to make, tastes divine and so aromatic too.

Though it is usually eaten with Appam and Idiyappam, it is a great combination with chapatis and pulav too. Today I made it with dosas for breakfast and it was amazing as well. The soft dosas dipped in this stew was a tasty and healthy breakfast.

Hope you all try this delicious stew and enjoy it’s aroma in your kitchen too. Happy and healthy cooking! ❤️

(Sorry for short writeups nowadays. My kids hardly give me time to write blogs as they need me always. But I really wanted to share this recipe right away. So writing this quickly for all of you. 😍)

RECIPE:

Ingredients:

2 Tbsp Coconut oil

2 Cardamom pods

2 Cloves

1 inch Cinnamon stick

1 Bay leaf

1 inch Ginger, finely chopped

1 medium sized Onion, finely chopped

1 long Carrot, diced (about 1 Cup)

10 to 15 medium sized Beans, chopped

2 medium sized Potatoes, diced

1/4 tsp Pepper powder

2 Cups thin Coconut milk

A sprig of Curry leaves

1 Cup thick Coconut milk

Salt to taste

Step by step recipe:

1. Prepare the vegetables first by peeling and dicing carrots, chopping beans into 1 inch pieces (discard the ends), peel and dice potatoes. Keep aside. Also cut green chillies into long pieces and finely chop onions and ginger.

2. Heat oil in a pan. Add a bay leaf, cloves, cardamom and cinnamon. Also add ginger, green chillies and onions. Fry till onions turn translucent.

3. Now add the vegetables along with curry leaves and mix well. Add the thin Coconut milk (about 2 Cups). Also add salt and pepper powder. Cover and cook till the veggies turn soft.

4. Once vegetables turn soft (about 10 mins), add thick Coconut milk ( 1 Cup) and mix well.

5. Let it simmer on medium flame for about 10 mins till the gravy thickens. Now adjust water and salt. Done ❤️

6. Vegetable stew is served with Appam or Idiyappam. You can also serve it with rice or pulav, chapatis or dosas. It is so simple yet aromatic and delicious. ❤️

Notes:

* You can also add fresh/ frozen/ dried peas if you have.

* There are so many variations to stew as some add turmeric powder and even Garam Masala powder but this is a basic recipe close to the authentic Kerala style Vegetable stew. You can make variations as per your taste.

* Thick Coconut milk means when you grind fresh coconut with little water and sieve.

* Thin Coconut milk means when you grind the sieved coconut again with water and sieve again. That is the second coconut milk.

* What I do is, I use coconut milk powder diluted with water to get thin Coconut milk and use canned coconut milk for thick Coconut milk.

* You can use fresh, powder or canned coconut milk in this recipe as per what is easily available for you.

* Cooking the vegetables in thin Coconut milk is what gives the stew it’s flavour. So don’t skip it.

* After adding thick Coconut milk, don’t cook it on high flame for long. Just simmer it till it boils and remove from flame.

* You can also try this recipe of Restaurant style Vegetable Kurma.

Yet another dosa on the blog, 33rd dosa recipe to add on to my collection – Dosa Corner. This time it’s a special recipe from Andhra Pradesh – Pesarattu or whole green gram dosa with a spicy, tangy chutney called Allam Pachadi. We had this for breakfast today and the flavours are still strong in my taste buds. ❤️

The basic recipe of Pesarattu is the same but many people make different additions to it, like top it with onions and carrots or fill it with upma to make Pesarattu Upma but this combination of plain Pesarattu with Allam Pachadi is what is loved the most by us. ❤️

Pesarattu is a great way to add the healthy green gram into your diet, specially if your kids love dosas. I make small dosas for my kids and they get attracted by the unique green colour of the dosas. ❤️

Hope you all try and love this dosa too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: (1 Cup = 240 ml)

{ Makes 7 to 8 large dosas }

1 Cup Whole Green Moong / Green gram

2 Tbsp Rice flour/ Rice powder

2 tsp Jeera/ Cumin seeds

1 inch Ginger piece

1 to 2 Green chillies

A sprig of Curry leaves

Salt to taste

Step by step recipe:

1. Wash well and soak whole moong in a large bowl with atleast three times the water, overnight or for 8 hours.

Note: You can also soak for 4 to 6 hours but for me, soaking overnight works best as I make Pesarattu in the morning.

2. Drain the water completely. Add the soaked Moong to a mixer jar. Also add, chopped ginger, green chillies, curry leaves, cumin seeds, rice powder and salt.

3. Add water little by little and grind to a smooth paste.

Note: It took me about 1/2 Cup of water to get the right consistency of batter. See that that batter is not too thick nor too thin.

4. You can make dosas instantly. This dosa does not need fermentation. Now heat a dosa tawa and when it is hot, pour a ladle of dosa batter and spread into a large circle.

5. Cover and cook till the surface cooks. Add oil/ ghee on the edges and center of the dosa. Now flip and cook for half a minute.

6. Remove and serve hot. This dosa tastes best when hot from the tawa. Serve with Allam Pachadi.

Notes:

* Pesarattu is served with Allam Pachadi. You can check the recipe here – Allam Pachadi/ Ginger Chutney

* You can soak the whole moong for 4 to 6 hours also if you plan to make the dosas during day time. Soaking less time makes the dosa crispier. For me, soaking overnight works best, so I soak that way.

* Be careful while adding water while grinding the batter. Too much water will lead to a thin batter and you won’t be able to make dosas. Add water little by little while grinding.

* This dosa does not need fermentation of the batter. You can make dosas instantly.

* I add 2 Tbsp Rice flour. You can increase by 2 Tbsp of you like crisp dosas.

* This dosa batter does not taste as good after refrigeration. So best to make in small quantities and use rather than refrigerate. I use 1 Cup Moong to soak and I get 7 dosas which are sufficient for breakfast for us. My 1 Cup measures 240 ml.

* This dosa tastes best when had hot from the tawa.

* You can also check:

Moong Sprouts and Oats dosa

Sprouted Moong Methi Sukke

All my 33 Varieties of Dosa recipes

Join me in my journey with a foodie husband and hungry kiddos while I make them eat healthy!