← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
food-to-live-by Food to Live By
by Myra Goodman
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cooking-for-friends Cooking for Friends
by Gordon Ramsay
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?