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5 from 2 votes

Vegetable stew recipe | Vegetable stew for appam

Vegetable stew recipe with step by step photos. Healthy and easy to make stew with mixed veggies and coconut, served with rice crepe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 348kcal
Author: Harini


  • 1 1/2 cups mixed veggies peeled and cubed
  • 1 cup thick coconut milk
  • 1 cup thin coconut milk
  • 10-12 curry leaves
  • 1 teaspoon minced ginger
  • Salt
  • 1 teaspoon sugar
  • 1 tablespoon oil

For spice paste

  • 1 tablespoon grated coconut
  • 2 teaspoons poppy seeds
  • 10 cashews
  • 1 small cinnamon stick
  • 2-3 cardamom pods
  • 2-3 green chilies
  • 2-3 cloves


  • Wash, peel and cube the veggies. Steam or boil the veggies until tender but firm. Drain and set aside.
  • Take poppy seeds, cashews, cinnamon stick, cardamom in a small grinder jar. Add fresh grated coconut, little water and grind to a fine paste.
  • Heat 1 tablespoon oil in a pan. Temper with mustard seeds. Add curry leaf and minced ginger. Saute well for 2-3 minutes.
  • Add the cooked veggies and prepared spice paste. Saute very well till the raw smell of the spice paste goes off. Saute for 5-7 minutes.
  • Add 1 cup thin coconut milk and boil for 2 minutes
  • Finally add 1 cup thick coconut milk and simmer for a minute. Serve hot.


1. Use veggies of your choice
2. Do not cook the veggies until they turn mushy
3. Do not make this stew very thick.


Calories: 348kcal