Stew

Volume

Serving for 3 people.

Ingredients

- 2 carrots
- 4 onions
- 1 capsicum
- 6 green chillis
- 1 tsp salt + 1.5 tsp salt + 2 tsp salt
- 2 tbsp oil
- 500 ml coconut milk
- 1 tumbler milk
- 3 tsp chilli flakes
- 3 tsp pepper
- 1 tbsp sugar

Other Requirements

- Large sauce pan + ladel
- Extra vessels

Steps to Prepare

1. Prepare the Stew

  1. Wash and cut all of the vegetables.
  2. Place the carrots in a large vessel, with enough water to easily cover the carrots. Add 1 tsp of salt to the water. Boil the carrots for 10-20 minutes, until they are clearly softened.

  3. In a sauce pan, add 2 tbsp of oil and allow it to heat. Once the oil is hot, add the cut onions, capsicum and green chillis. Toss the vegetables around until they are well cooked.

  4. Once the carrots have been boiled, drain the water, and add the dried carrots to the suace pan. If need be, add some more oil. Toss all of the veggies around, and make sure that none of them have a raw smell. Add 1.5 tsp of salt to the veggies, to make sure that their flavour comes out. Note that we aren't adding any spices or powders here.

  5. Now add 500 ml of coconut milk to the veggies in the sauce pan. Allow the coconut milk to heat up, boil and thicken, and to also boil the veggies inside it.

  6. Add 1 tumbler of milk to the coconut milk, to dilute the flavour a little bit. Add also 3 tsp of chilli flakes and 3 tsp of pepper to add some flavour and spice, without changing the white colour.
  7. Then add 1 tbsp of sugar, to bring back some of the sweet flavour.

  8. Taste test and add spices as needed. The stew should have a thick, milky sweet flavour with a little bit of spice.
  9. Once the stew begins to thicken and bubble, it is complete and ready to serve.

Serve the stew with aappam.