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Vegetable Stew for Appam

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour 5 mins
  • Yield: 6 1x


Recipe for Appam Vegetable Stew made with coconut milk.



For the raw ground paste

  • ¼ cup cashews
  • 1 clove
  • 2 cardamom
  • 1 inch cinnamon
  • 3 green chillies
  • 2 tablespoon white poppy seeds (khus khus)

Boiled Vegetables

  • 1 cup carrots
  • 1 cup potatoes
  • 1 cup fresh or frozen green peas

Other Ingredients

  • 2 tablespoon coconut oil
  • 2 sprigs curry leaves
  • 2 inch piece ginger, julienne
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 tablespoon cornstarch

Coconut milk

  • 1 whole coconut – pressed for fresh coconut milk


  1. Grind the spices with a little water. Set aside.
  2. Boil the vegetables until firm and keep aside. We use carrots, peas and potato for stew at home.
  3. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk. Set aside.
  4. Heat the oil in a saute pan. Add in 2 sprigs of curry leaves. Let it splutter. Add in the julienne ginger. Add in the chopped onions and salt. Saute till soft.
  5. Add in the ground masala paste and fry for 2-3 minutes.
  6. Add in the second pressed coconut milk and boiled vegetables and let it simmer until beginning to boil.
  7. Take a small cup and add a tablespoon of cornstarch. Add 1/2 cup water to it and make a slurry. Add the slurry to the gravy. Simmer for a minute.
  8. Add in the first pressed coconut milk and reduce the flame to low. Simmer for 30 seconds. The coconut milk might curdle if you cook it for long.
  9. Switch off the flame and serve hot.
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Side dish
  • Cuisine: South Indian, Breakfast