Category: Festive Recipes, Healthy Cooking, Lunch
Cuisine: Kerala
Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins
The richness of any regional cuisine is mainly focussed on what abundantly is available in the place or what is suitable for its climatic conditions. This vegetable curry is from “God’s Own Country”, with the star of their food- Mr. Coconut!!! Yes, You heard it right. Most of the dishes from Kerala is incomplete sans coconut. The right blend of coconut milk along with vegetables with a twist by adding mangoes makes this easy to prepare Alleppy vegetable Curry to a high level. This recipe is adapted from a cookery show few years back. The color of this curry is so appetizing and the aroma is flavorful/ Do try this curry and serve with any rice/flatbreads/ Idiyappam of your choice.
Ingredients
Adjust Servings
- Tempering Ingredients
Instructions
- Cut the cauliflower and separate the florets. Slice the carrots in lengthwise and thaw the frozen green peas in the microwave. Cut the mango in cube size . In a wide pan, parboil the cauliflower florets and the carrots for about 4 mins. Drain the water and set them aside.
- Heat a wide pan and add oil to it. Once it shimmers, add mustard and jeera to it. Wait until they splutter. Add finely chopped small onions, green chili, garlic and ginger along with curry leaves.
- Saute them until the onion turns pink in color. Add the turmeric powder and red chili powder and give a quick mix. Add the parboiled vegetables to it and add a half a cup of water.
- Add required salt to it and allow it to boil until the rawness of spice powders goes away. Add the mangoes and paneer to it, followed by coconut milk. Put the stove in medium flame and allow it to boil. Take care no to place them on the stove for a long time.
- Meanwhile, make a thin mixture of cornflour to water and add them to the curry. Stir them quickly and allow them to boil for 2 mins and switch off the stove.
- Serve them hot with any rice of your choice. We had them with Jeera Rice.
Notes
- If you are using homemade coconut milk, make sure you just use the first coconut milk.
- The ripeness of the mango gives the curry a different taste.
- Do not wait for a long time after adding the spice powders. Take care not to over fry them as they may change the color of the curry.
- The addition of Paneer and chow chow/ chayote squash is optional. You can avoid them if you dont like them.