Vegetable stew/Pachakkari ishtew

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Ingredients


Potato  cubed    –  2 medium


Carrot  Cubed    –  1 big


Beans  (cut into 1-inch pieces)    –   12 nos


Frozen green peas           –  1/2 cup


Onion   chopped       –  1 no


Green chilli slit           – 4 nos


Ginger chopped          – 1 inch piece


Curry leaves


Coriander leaves          – 2 tbsp


Mint leaves                   – 1 tbsp


Peppercorns               – 1 tbsp


Cardamom                  – 2 nos


Cloves                         -3 nos


Cinnamon                     -1   piece


Thin coconut milk           – 2  cups


Thick coconut milk         – 1/2 cup


Rice powder ( optional)    – 2 tsp


Oil


Salt








Method
Pressure cook carrots, potatoes, beans, 2 green chillies, ginger, curry leaves, cardamom, cinnamon stick, peppercorns, cloves, and salt adding little water till one whistle. 
Heat oil in a pan, saute chopped onions. When it turns transparent, add 2 green chillies, coriander leaves and mint leaves. Fry for 30 seconds. Now add rice flour (this is optional, and used as a thickener here). Saute for a minute. Add thin coconut milk. Now add cooked vegetables to this and 1/2 cup frozen peas. When curry starts to thicken, add thick coconut milk. Garnish with mint leaves and coriander leaves.
Serve hot with appam, idiappam, puttu. 

34 thoughts on “Vegetable stew/Pachakkari ishtew”

  7. hello Beena,
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    do visit my space as well…

    Reply

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  31. Stew is always light & great on tummy. Love this stew!!Looks perfect & all the chopped vegetables floating around makes it look more drool worthy.

    Reply

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