Ingredients
Scale
For the raw ground paste
- ΒΌ 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
Instructions
- Grind the spices with a little water. Set aside.
- Boil the vegetables until firm and keep aside. We use carrots, peas and potato for stew at home.
- 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.
- 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.
- Add in the ground masala paste and fry for 2-3 minutes.
- Add in the second pressed coconut milk and boiled vegetables and let it simmer until beginning to boil.
- 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.
- 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.
- Switch off the flame and serve hot.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Side dish
- Cuisine: South Indian, Breakfast