Kerala Vegetarian Coconut Curry

Serves 1
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Directions

  1. 1Start by sautéing the spices in coconut oil.
  2. 2Start by sautéing the spices in coconut oil.
  3. 3Start by sautéing the spices in coconut oil.
  4. 4Add some aromatics and turmeric.
  5. 5Add some aromatics and turmeric.
  6. 6Add some aromatics and turmeric.
  7. 7Add vegetables of your choice.
  8. 8Add vegetables of your choice.
  9. 9Add vegetables of your choice.
  10. 10Season with salt and a pinch of sugar.
  11. 11Season with salt and a pinch of sugar.
  12. 12Season with salt and a pinch of sugar.
  13. 13Add water and let it come to a simmer.
  14. 14Add water and let it come to a simmer.
  15. 15Add water and let it come to a simmer.
  16. 16Add coconut milk and tamarind dissolved in water.
  17. 17Add coconut milk and tamarind dissolved in water.
  18. 18Add coconut milk and tamarind dissolved in water.
  19. 19Simmer for a few minutes until the vegetables are tender but not mushy.
  20. 20Simmer for a few minutes until the vegetables are tender but not mushy.
  21. 21Simmer for a few minutes until the vegetables are tender but not mushy.
  22. 22Prepare a tadka of garlic, red chillies, and curry leaves in coconut oil.
  23. 23Prepare a tadka of garlic, red chillies, and curry leaves in coconut oil.
  24. 24Prepare a tadka of garlic, red chillies, and curry leaves in coconut oil.
  25. 25Serve the curry with the tadka on a bed of piping hot rice.
  26. 26Serve the curry with the tadka on a bed of piping hot rice.
  27. 27Serve the curry with the tadka on a bed of piping hot rice.
  28. 28In a pan, heat 1-2 tbsp of coconut oil, 1/2 tsp mustard seeds, and 1 tsp whole peppercorns and let them crackle.
  29. 29In a pan, heat 1-2 tbsp of coconut oil, 1/2 tsp mustard seeds, and 1 tsp whole peppercorns and let them crackle.
  30. 30In a pan, heat 1-2 tbsp of coconut oil, 1/2 tsp mustard seeds, and 1 tsp whole peppercorns and let them crackle.
  31. 31Add 5-6 matchsticks of sliced ginger along with 2 sliced green chillies and sauté for 30 seconds.
  32. 32Add 5-6 matchsticks of sliced ginger along with 2 sliced green chillies and sauté for 30 seconds.
  33. 33Add 5-6 matchsticks of sliced ginger along with 2 sliced green chillies and sauté for 30 seconds.
  34. 34Add 10-12 curry leaves.
  35. 35Add 10-12 curry leaves.
  36. 36Add 10-12 curry leaves.
  37. 37Add 1 large sliced onion and 4 minced garlic cloves and cook for 2-3 minutes until the onion is pink.
  38. 38Add 1 large sliced onion and 4 minced garlic cloves and cook for 2-3 minutes until the onion is pink.
  39. 39Add 1 large sliced onion and 4 minced garlic cloves and cook for 2-3 minutes until the onion is pink.
  40. 40Add 2 cups of cubed vegetables of your choice.
  41. 41Add 2 cups of cubed vegetables of your choice.
  42. 42Add 2 cups of cubed vegetables of your choice.
  43. 43Season with salt and a pinch of sugar and cook for 3-4 minutes.
  44. 44Season with salt and a pinch of sugar and cook for 3-4 minutes.
  45. 45Season with salt and a pinch of sugar and cook for 3-4 minutes.
  46. 46Add 3/4 cups water and let simmer for 3-4 minutes.
  47. 47Add 3/4 cups water and let simmer for 3-4 minutes.
  48. 48Add 3/4 cups water and let simmer for 3-4 minutes.
  49. 49Add 250 ml thick coconut milk and 2 tsp tamarind dissolved in water and stir it in.
  50. 50Add 250 ml thick coconut milk and 2 tsp tamarind dissolved in water and stir it in.
  51. 51Add 250 ml thick coconut milk and 2 tsp tamarind dissolved in water and stir it in.
  52. 52Keep stirring, season it, and let the curry cook for 5-6 minutes, simmering till the vegetables are tender but not mushy, on a medium-low flame.
  53. 53Keep stirring, season it, and let the curry cook for 5-6 minutes, simmering till the vegetables are tender but not mushy, on a medium-low flame.
  54. 54Keep stirring, season it, and let the curry cook for 5-6 minutes, simmering till the vegetables are tender but not mushy, on a medium-low flame.
  55. 55Finally, put a tadka of garlic, red chillies, and curry leaves in coconut oil and enjoy with some hot rice.
  56. 56Finally, put a tadka of garlic, red chillies, and curry leaves in coconut oil and enjoy with some hot rice.
  57. 57Finally, put a tadka of garlic, red chillies, and curry leaves in coconut oil and enjoy with some hot rice.

Ingredients

  • spices
  • spices
  • spices
  • 1 -2 tbsp coconut oil
  • 1 -2 tbsp coconut oil
  • 1 -2 tbsp coconut oil
  • aromatics
  • aromatics
  • aromatics
  • turmeric
  • turmeric
  • turmeric
  • 2 cups vegetables
  • 2 cups vegetables
  • 2 cups vegetables
  • salt
  • salt
  • salt
  • sugar
  • sugar
  • sugar
  • 0.75 cups water
  • 0.75 cups water
  • 0.75 cups water
  • 250 ml thick coconut milk
  • 250 ml thick coconut milk
  • 250 ml thick coconut milk
  • 2 tsp tamarind dissolved in water
  • 2 tsp tamarind dissolved in water
  • 2 tsp tamarind dissolved in water
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 1 tsp whole peppercorns
  • 1 tsp whole peppercorns
  • 1 tsp whole peppercorns
  • 5 -6 matchsticks sliced ginger
  • 5 -6 matchsticks sliced ginger
  • 5 -6 matchsticks sliced ginger
  • 2 sliced green chillies
  • 2 sliced green chillies
  • 2 sliced green chillies
  • 10 -12 curry leaves
  • 10 -12 curry leaves
  • 10 -12 curry leaves
  • 1 large onion, sliced
  • 1 large onion, sliced
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • garlic
  • garlic
  • garlic
  • red chillies
  • red chillies
  • red chillies

Equipment

pan

Tips

  • Simmer the curry for a few minutes until ready to serve.
  • Keep stirring the curry and cook on a medium-low flame for 5-6 minutes until vegetables are tender but not mushy.