Kerala Coconut Stew
Extract rich coconut milk from the powder for delicious, aromatic stews. Enhances flavor and adds perfect creaminess to curries.
Ingredients
- 1 cup Maharani Coconut Powder
- 1.5 cups warm water (for thick milk)
- 1 cup warm water (for thin milk)
- 2 cups mixed vegetables (Potato, Carrot, Green Peas, Beans)
- 1 large onion, thinly sliced
- 2-3 green chilies, slit
- 1 inch ginger, julienned
- Whole spices (1 inch cinnamon, 3 cloves, 2 cardamom pods)
- 1 sprig curry leaves
- 2 tbsp coconut oil
- Salt to taste
Need help preparing coconut?
Use our interactive rehydration calculator to find the exact powder-to-water ratios.
Open Rehydration CalculatorPreparation Steps
01
Extract milk: Blend 1 cup of Maharani Coconut Powder with 1.5 cups of warm water. Strain and squeeze to extract the 'thick coconut milk'. Set aside. Blend the remaining squeezed coconut residue with 1 cup of warm water and strain to extract the 'thin coconut milk'.
02
Tempering: Heat coconut oil in a pan and add the whole spices (cinnamon, cloves, cardamom). Add the sliced onion, green chilies, ginger, and curry leaves. Sauté until the onions turn translucent (do not let them brown).
03
Cook vegetables: Add the mixed vegetables and sauté for a minute. Pour in the thin coconut milk and add salt. Cover and cook until the vegetables are perfectly tender.
04
Combine: Lower the heat entirely and gently stir in the thick coconut milk. Heat for 2 minutes on low flame to warm it through. Do not let it boil, as the thick milk may split.
05
Finish and serve: Remove from heat and serve warm.
Chef's Notes
TipAdd a handful of soaked and ground cashew nuts along with the thick milk for an even richer and creamier stew.
Serving SuggestionPairs perfectly with Appam, Idiyappam, or toasted bread.