← Back to Search Results
sauteeing Indian
Kerala-Style Mixed Vegetables

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is the signature dish of the Nairs of Kerala. It is both a popular home-style dish and one served at weddings.

Yield: Serves 6 to 8

Ingredients

  • 1 cup (250 mL) plain nonfat yogurt, at room temperature
  • 1 tsp ( 5 mL) cornstarch
  • ¾ cup (175 mL) grated coconut, preferably fresh (or frozen, thawed, or dry unsweetened coconut powder)
  • 2 tbsp (25 mL) minced green chiles, preferably serranos
  • 1 tsp (5 mL) cumin seeds
  • 1 green plantain
  • 1 chayote squash (mirliton) or 2 cucumbers, thinly sliced
  • 2 carrots, cut into 2-by ¼-inch (5 by 0.5 cm) batons
  • 10 green beans, preferably slender, cut into 2-inch (5 cm) lengths
  • 1¼ tsp (6 mL) salt or to taste
  • ¼ tsp (1 mL) turmeric
  • 2 tbsp (25 mL) coconut oil (see Notes)
  • 1 sprig fresh curry leaves, stripped (12 to 15 leaves)

Directions

1. Stir yogurt and cornstarch together until creamy. Set aside.

2. In a blender, combine coconut, chiles, cumin seeds and ¼ cup (50 mL) of the yogurt mixture. Grind coarsely. Set aside.

3. Cut plantain, unpeeled, into ¼-inch (0.5 cm) thick disks. Cut each disk into ¼-inch (0.5 cm) strips, so that there is some skin on each piece.

4. Place plantains in a saucepan. Top with layers of chayote, carrots and green beans. Stir salt and turmeric into 1½ cups (375 mL) water. Pour over vegetables. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are half-cooked, 5 to 8 minutes.

5. Stir remaining yogurt and coconut mixture into vegetables and simmer until vegetables are tender, 8 to 10 minutes. The sauce should be fairly thick.

6. Remove from heat. Stir in coconut oil and curry leaves. Serve over steamed rice.

Notes

Coconut oil is available in Indian markets. If unavailable, use any oil you prefer.


© 2007 Suneeta Vaswani
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

117kcal (6%)
54mg (5%)
9mg (15%)
151mcg RAE (5%)
293mg
23mg
2g
7g
2g
13g
4mg (1%)
392mg (16%)
6g (29%)
7g (11%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
desserts-4-today Desserts 4 Today
by Abby Dodge
food-to-live-by Food to Live By
by Myra Goodman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
amor-y-tacos Amor Y Tacos
by Deborah Schneider
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
american-masala American Masala
by Suvir Saran
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
baked-explorations Baked Explorations
by Matt Lewis
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?