"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 03-25-2011, 05:43 AM   #1
Assistant Cook
 
Join Date: Mar 2011
Posts: 4
Vegetable stew recipe

Description
Potatoes,peas & carrots in creamy coconut milk gravy.can be eaten with vellapam or rice.
Ingredients
Potatoes 3
Peas 1/2 cup
Carrot(cut into small cubes) 1/2 cup
Onions 1 large
green chillies,(cut into long slits) 5
cloves 5
cinnamon stick 1 inch
whole black pepper 5-6
ginger,thinly chopped 1tbsp
fresh curry leaves 7-8
coconut oil 2 tbsp
Thick coconut milk,fresh or canned 1 cup
salt to taste

Preparation
Cut the potatoes and carrots into cubes.
Cut the onion into thin long slices.
In a cooking vessel, put the potatoes, carrots,peas,onions alongwith the cut green chillies and ginger.Add the whole black pepper,cloves and the cinnamon.
Add 3/4 cup water and salt.Cover the vessel and keep it for boiling on a medium flame for around 5 minutes.Check if the potatoes are cooked and then take the lid off and continue cooking till there is very little liquid.Then add the coconut milk and mix and cook on slow flame for 2 minutes.Then add curry leaves and the coconut oil and mix.
Serve hot with vellappams.

__________________

__________________
duliduli556 is offline   Reply With Quote
Old 03-25-2011, 08:11 AM   #2
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,255
What are vellapams?
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 03-25-2011, 08:22 AM   #3
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Vellapam is a variation of Appum or aapum – pronunciation varies between regions, a type of food in Sri Lankan cuisine – is a term equivalent to bread. A bread made of rice batter on a stone griddle is in certain parts of the country is called kallappam, where kal (Tamil, Malayalam) means "stone". Another form of appam is "Kallappam", where "kall" (Tamil, Malaysian) means toddy, which is used for fermentation. This type of appam is prepared in an appa kal (mold). Kallappam looks like a pancake.

Plain hoppers' (kallappams) are bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small Appachatti in which they are cooked. They are fairly bland, and always served with a spicy condiment. These hoppers are made from a batter using rice, yeast, salt and a little sugar. After the mixture has stood for a couple of hours it can be fried in the appachatti with a little oil. In south-central Kerala it is mostly served with Kadala chickpea curry mutton, vegetable stew or egg roast.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 03-25-2011, 08:38 AM   #4
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Curry leaves come from a South East Asia curry tree, but are NOT where the spice "curry" comes from. Curry, the spice, is a mixture of coriander, turmeric, cumin and other spices. The curry leaf has a curry-like flavor when simmered in a liquid and flavor enhancer to curry (the spice) made in the south of India, but is very short-lived after harvesting from the tree. As a result, curry leaves are usually limited to the markets of the west coast of North America, unable to survive any shipping inland.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 03-25-2011, 08:53 AM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,255
Thanks fir the explan abot vellapams.

I can get curry leaves here, btw
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 03-25-2011, 09:21 AM   #6
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Of course, New York and Boston gets everything - lots of flights from around the world while the rest of us live a boring existence. For me, it's a 5 hour drive (250+ miles) to the nearest deli (REAL deli... an Italian deli) !!!
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 03-25-2011, 10:52 AM   #7
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,255
Quote:
Originally Posted by Selkie View Post
Of course, New York and Boston gets everything - lots of flights from around the world while the rest of us live a boring existence. For me, it's a 5 hour drive (250+ miles) to the nearest deli (REAL deli... an Italian deli) !!!

Italian Deli?

I feel for you. I once lived in Fargo. Where do you live??
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 03-25-2011, 10:58 AM   #8
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
In the heart of the Ozarks.

St. Louis has a sizable Italian community and the nearest source for good deli meats and cheeses.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 03-25-2011, 11:57 AM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,255
Quote:
Originally Posted by Selkie View Post
In the heart of the Ozarks.

St. Louis has a sizable Italian community and the nearest source for good deli meats and cheeses.
I love "The Hill!"
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Reply

Tags
recipe

Vegetable stew recipe Description Potatoes,peas & carrots in creamy coconut milk gravy.can be eaten with vellapam or rice. Ingredients Potatoes 3 Peas 1/2 cup Carrot(cut into small cubes) 1/2 cup Onions 1 large green chillies,(cut into long slits) 5 cloves 5 cinnamon stick 1 inch whole black pepper 5-6 ginger,thinly chopped 1tbsp fresh curry leaves 7-8 coconut oil 2 tbsp Thick coconut milk,fresh or canned 1 cup salt to taste Preparation Cut the potatoes and carrots into cubes. Cut the onion into thin long slices. In a cooking vessel, put the potatoes, carrots,peas,onions alongwith the cut green chillies and ginger.Add the whole black pepper,cloves and the cinnamon. Add 3/4 cup water and salt.Cover the vessel and keep it for boiling on a medium flame for around 5 minutes.Check if the potatoes are cooked and then take the lid off and continue cooking till there is very little liquid.Then add the coconut milk and mix and cook on slow flame for 2 minutes.Then add curry leaves and the coconut oil and mix. Serve hot with vellappams. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:07 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.