Vegetable stew/Pachakkari ishtew


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



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”

  1. hello Beena,
    first time here. you have a nice simple blog, and real gud recipes as well.

    do visit my space as well…

  2. sorry for being late…now following back!
    Please check also my facebook page and like it if u can!

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


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