Vegetable Curry Kerala Dish for Chapati
Vegetable curry is a simple and delicious dish and is usually accompanied with rotis / chapatis.
Also vegetable curry is a nutritious fare as it contains an assortment of vegetables.
The dish rates low on fat which is good news for health-conscious people.
Boiled vegetables are added to fried onion and capsicum in the pan.
Tomato puree is poured for added taste.
Ground paste consisting of ginger, garlic and spice powders are tossed with the vegetables to increase the spice level of the dish.
The pan contents are boiled for the required consistency.
This enticing curry is now ready to be set on the table with chapatis to enjoy a hearty meal.
Let us see how the vegetable curry is prepared in Kerala.
- Mixed Vegetables : 2 Cup
- Onion : 1 Nos.
- Tomato : 1 Nos.
- Capsicum : 1 Nos.
- Green Chilly : 2-3 Nos.
- Salt : to taste
- Oil : 2 Tsp
- Coriander leaves : for garnish
- Garlic pods : 2 Nos.
- Ginger : 1 inch piece
- Garam masala : 1 Tsp
- Red chilly powder : ½ Tsp
- Turmeric powder : ½ Tsp
- Mixed vegetables can include carrots, beans and cauliflower.
- Knife the onion, capsicum, carrots, beans, green chilly and cauliflower into medium sized pieces.
- Chop the coriander leaves.
- Clean the chopped vegetables with water and keep aside after drying the extra water.
- Take a pan on the gas and pour 1 cup of water in the pan. Boil the pan contents and drop the tomato in the pan. Cook the pan contents for 5-7 minutes. Then cool the boiled tomato. Peel the skin of the boiled tomato. Grind the boiled and peeled tomato in a grinder and prepare tomato puree and set aside.
- Skin the ginger and garlic pods.
- Wash the ingredients with water and strain excess water.
- Combine the red chilly powder, turmeric powder, garam masala and peeled ginger and garlic.
- Grind the mixture in a blender for a smooth paste using some water.
- Stand the ground paste on the counter.
- Splash water in a pan. Throw the mixed vegetables including the carrots, cauliflower and beans in the pan. Sprinkle turmeric powder on the pan contents. Also add salt to the pan. Boil the pan contents for some minutes and let the vegetables cook in the pan. Thereafter, drain the water in the pan and collect the boiled vegetables and set aside.
- Take a pan and splatter oil in the pan.
- Heat the oil in the pan on the gas.
- Sauté the diced onion and capsicum pieces in the pan for few minutes.
- Also add the chopped green chillies to the pan.
- Then pour the ground paste in the pan.
- Mix the ground paste with the pan contents for couple of minutes.
- Also splash the tomato puree in the pan.
- Allow the ground paste and tomato puree to be cooked in the pan.
- Spoon the pan contents for some minutes and let the spices release their flavors in the pan.
- Then transfer the boiled vegetables to the pan.
- Stir the pan contents and let the spices coat the vegetables.
- Then splash ½ cup of water in the pan.
- Cook the pan contents and bring the pan contents to a boil.
- The pan contents should be mixed at intervals.
- When the pan contents are at the required consistency, the gas flame can be turned off.
- The pan can be put on the counter.
- Decant the pan contents into a serving bowl.
- Top with fresh torn coriander leaves.
- Place on the table with chapatis.
- Relish when hot!