Ariso Recipes
Coconut Vegetable Stew
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Coconut Vegetable Stew. This dish is a harmonious blend of exquisite flavors, featuring Yellow Moong Split, Tomato, Ripe. Beyond taste, it's crafted for both wellness and pleasure. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.45 minutes.
Tamil Nadu
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Ingredients
2
How To Cook?
1
To prepare the coconut vegetable stew, start by cooking the chopped cauliflower florets, potatoes, green beans, carrots, drumsticks, and peas in a pressure cooker with a pinch of asafoetida and 1/4 cup of water. cook for 2 whistles and release the pressure immediately by running cold water on the cooker's lid.
2
Open the cooker and transfer the cooked vegetables to a separate bowl to preserve their nutrition and color.
3
In the same pressure cooker, add 1/4 cup of moong dal and 1/4 cup of water. pressure cook for 3-4 whistles, then turn off the cooker and let the pressure release naturally.
4
Meanwhile, prepare a smooth paste by grinding green chilies, ginger, and 4 cloves of garlic in a mixer jar. set aside.
5
To extract coconut milk, first grind the grated coconut with a little water into a coarse mixture. then add 1/2 cup of water and blend into a smooth paste. strain this mixture to obtain thick coconut milk.
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