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Kerala (vegetable with coconut milk) Recipe

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This recipe for Kerala (vegetable with coconut milk), by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Berrocal
Added: Tuesday, September 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 x 1 ginger

1 t peppercorns

a little turmeric powder

2 onions

2 chiles (serrano)

10 small Arracacha or yuca or potato

1 t salt

1 T ghee

1/2 t mustard seeds

1 bay leaf

2 cloves garlic

4 cardamoms

3 cloves, cinnamon (I didn't use these)

20 curry leaves

4 carrots

1/2 c peas

1/2 bell pepper

1/2 c green beens (option)

1 can coconut milk

Directions:
Directions:
1. Pound a mortar ginger, peppercorns, turmeric if you like.

2. If potatoes are fresh boil them until half way cooked

3. Heat the ghee, add seeds, then all other ingredients (except frozen arracacha, yucca or potatoes and coconut milk

4. Add 1 qt (or less) of water, cover and cook

5. After cooked add coconut milk

6. We served on top of rice and 1/2 egg bowl then

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
50 great curries of india
p. 120

 

 

 

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