Recette de cuisineHomemade recipes · Hainaut
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Kerala coconut root vegetable stew

Kerala coconut root vegetable stew

Main dishes

The Kerala dish: cooked cassava, sweet potatoes, taro, and yams, mixed with onion, ginger, and a coconut paste seasoned with cumin.

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Recipe from Dvellakat, adapted by Recette de cuisine · · updated on

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Starchy tubers, such as cassava, sweet potatoes, taro, or yams, are the ideal ingredients for this Kerala dish, a type of stew. They are cooked in water before being thickened with a coconut and cumin-based sauce, with a touch of green chili pepper.

Ingredients and directions

  • Prep time25 min
  • Cook time35 min
  • Total1 hr
  • DifficultyEasy
  • Cooking methodsaucepan
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $0.95
  • $0.68
  • $0.21
  • $0.25
  • $0.46
  • $0.24
  • $0.12
  • $0.03

Directions

  1. Peel the tubers, cut them into pieces, and cook them in salted water.
  2. Heat the coconut oil and sauté the onion until it turns golden brown, then add the ginger and green chili peppers.
  3. Add the cooked tubers and mix well. ≈ 4 min
  4. Combine the coconut with the cumin and green chili, and add this mixture. ≈ 4 min
  5. Add water to achieve the desired consistency, and season with salt and turmeric if desired. ≈ 2 min
  6. Add the curry leaves: once the broth is simmering, it’s ready. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 250 g of cassava
  • Two garden apples
  • 150 g of taro
  • 150 g of purple sweet potato
  • 1 finely chopped onion
  • 2 green chili peppers
  • One piece of ginger
  • 2 tablespoons of coconut oil
  • 60 g of shredded coconut
  • 1/4 teaspoon of cumin seeds
  • 1 green chili pepper for the dough
  • One bunch of curry leaves
  • 1/4 teaspoon of turmeric (optional)
  • salt
  • water

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