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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Kerala Style Vegetable Stew

Ishtu

(47 reviews)
"

This stew is a warm hug from the tropical lands of Kerala—creamy, spiced just right, and it makes me nostalgic for the gentle backwaters and lush coconut groves.

"
Kerala Style Vegetable Stew
Prep time:20 mins
Cook time:35 mins
Total time:55 mins

Protein

5g

Carbs

36g

Fat

18g

Calories

320 kcal

Servings:
4
VeganGluten Free

Ingredients

coconut oil2 tbsp
curry leaves10
(fresh)
yellow onion1 medium
(thinly sliced)
ginger1 tbsp
(julienned)
green chili2
(slit lengthwise)
carrot1 large
(peeled and cut into 1-inch pieces)
potato1 large
(peeled and diced)
green beans1 cup
(cut into 1-inch pieces)
coconut milk2 cups
(thick, canned or freshly extracted)
water1 cup
saltto taste
fresh cilantro2 tbsp
(chopped, for garnish)

Spices

cinnamon stick1 inch
cloves4
green cardamoms4
black peppercorns1 tsp

Directions

Prepare the Aromatic Base

  1. Heat coconut oil in a large pot over medium heat.
  2. Add cinnamon stick, cloves, cardamoms, and black peppercorns. Sauté until fragrant, about 1 minute.
  3. Add curry leaves and let them sizzle.

Cook the Vegetables

  1. Add sliced onions, ginger, and green chili. Sauté until onions are translucent, about 5 minutes.
  2. Add carrots, potatoes, and green beans. Stir well to coat with the spice mixture.
  3. Pour in the water and bring to a simmer. Cover and cook for 15–20 minutes or until the vegetables are tender.
Chef's tip: For even cooking, cut the vegetables into similar-sized pieces.

Simmer with Coconut Milk

  1. Reduce heat to low and gently stir in the coconut milk.
  2. Season with salt and simmer uncovered for another 5–7 minutes until the stew thickens slightly.
  3. Ensure you do not boil the coconut milk to prevent it from splitting.
Chef's tip: For a richer flavor, add a splash of coconut cream.

Finish and Serve

  1. Garnish the stew with fresh cilantro.
  2. Serve hot with appam, idiyappam, or steamed rice.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.