Kerala Vegetable Stew | How to Make Kerala Vegetable Stew using Instant pot | Quick and Easy

Prep Time : 6 min
Cooking Time : 15 min maximum
Pressure release time – 10 min
Serves – 4

::Ingredients::

Coconut Oil – 3 Tbsp
Cinnamon/Karuvapatta – 1 inch
Cardamom/Elakka – 1
Cloves/Grambu – 1
Carrots – 2
Beans – 15
Potatoes – 3 small
Green Peas – 1/4 cup
Green chilli – 4
Curry Leaves
Salt
Thin Coconut milk – 1 cup
Thick Coconut milk – 1 cup
Fresh pepper Crush – 1/2 tsp

::Method::

In inner pot of IP, after you press Saute, Add coconut, cinnamon, cardamom and cloves. Saute for a minute and press cancel.

Add cubed carrots, beans, potatoes, frozen/fresh green peas, green chilli, curry leaves, salt and thin coconut milk. Mix well and manual pressure cook for 6 minutes.

After timer is done, wait for 10-15 for natural release of pressure. Then open the lid and mix well. Take 3-4 Potato and mash and add to it.

Add thick coconut milk and stir continuously(Do not boil). Add 1 more table of Coconut oil for Flavor and Freshly crushed pepper.

Press Cancel stew is thick to serve.

Serve hot with Appam/Idiyappam.

::Tips::

3-4 Potato pieces are mashed to get thickness to the stew. Do not avoid.
Adding 1 Tbsp of coconut oil at the end for the fragrance and flavor. You can skip if you like to.
Adding freshly crushed pepper is also option but this adds nice flavor to stew.
Do not boil the stew after you add thick coconut milk.

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