Vegetable Stew for Idiyappam - Traditional style with coconut milk

A traditional South Indian dish, popular in the states of Kerala and TamilNadu, Idiyappam is one of my favourite food. Soft rice noodles made using Idiyappam maker, it does feel a bit onerous to make it on a busy day.There are many readymade options available nowadays to make fresh Idyappams just my steaming them in a steamer or idly pot.

The vegetable stew a classy side dish for Idiyappam is my favourite. It combines the goodness of potatoes, carrots, beans, and peas, soaked in a creamy coconut milk. Sitting at the dining table, I recall eagerly awaiting the moment when the idiyappam and stew were served. It is a simple dish, but its power was in its simplicity.

Below is the recipe for making vegetable stew that goes very well with Idyappam, so is the fresh coconut milk on its own as a side dish.

Ingredients:

For the Stew:

• 2 large potatoes, peeled and diced
• 1 large onion, finely chopped
• 2-3 green chilies, chopped
• 1-inch piece of ginger, grated or minced
• 3-4 cloves of garlic, minced
• 1/2 cup of green peas (fresh or frozen)
• 1/2 cup of thinly sliced carrots
• 1/2 cup of thinly sliced beans
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of red chilli powder
• 1 teaspoon of coriander powder
• 1/2 teaspoon of garam masala powder
• 1 can of coconut milk
• 2 tablespoons of oil
• Salt, to taste
• A few curry leaves

For Tempering:

• 1 tablespoon of oil
• 1/2 teaspoon of mustard seeds
• 1/2 teaspoon of cumin seeds
• 2-3 dried red chilies
• A few curry leaves

Instructions:

• Heat 2 tablespoons of oil in a large, heavy-bottomed pan over medium heat

• Add the mustard seeds, cumin seeds, dried red chilies, and curry leaves for tempering. Let them splutter and become fragrant.

• Add the finely chopped onions and green chilies. Saute them until the onions turn translucent.

• Add the grated ginger and minced garlic. Sauté for a couple of minutes until the raw smell disappears.

• Add the diced potatoes, sliced carrots, and beans to the pan. Stir well to combine with the spices and onions

• Add the turmeric powder, red chili powder, garam masala and coriander powder. Mix everything thoroughly.

• Pour in the coconut milk and add salt.

• Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer until the potatoes and vegetables are cooked through. This should take about 15-20 minutes.

• Once the vegetables are cooked, add the green peas and cook for another 2-3 minutes.

• Stir well and let it simmer for another 5-7 minutes. Adjust the consistency by adding more water if necessary

• Taste the stew and adjust the salt and spice levels as per your preference

• Garnish with fresh coriander and remove the pan from heat.