Kerala-style Vegetable Curry with Neer Dosas

Published on August 1, 2017 | In Indian, World | By Author |

- Prep Time
- 25 Minutes
- Cook Time
- 25 Minutes
- Serves
- One big bowl of vegetable
- Difficulty Level

When you want to eat something light, but tasty too, what do you cook? Well, this Kerala-style veg curry is perfect for an afternoon meal when you can’t eat anything heavy, lest you feel lethargic, as you very often do after a heavy meal. The soft, and lacy Neer dosas compliment the lightly-spiced gravy so well! You can use ready-made coconut milk if you are hard-pressed for time or simply don’t have the patience to make the coconut milk at home.

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Ingredients

For the Curry :
3 cups of cut vegetables like french beans, peas, carrots, potatoes. I used the vegetables which were available at home. So I took cauliflower, carrots and potatoes
1 cup thin coconut milk (which is the second milk)
1 cup thick coconut milk ( which is the first extract)
1/2 tsp roughly crushed pepper powder, 4 cloves, 1 piece of cinnamon, 2 cardamom pods roughly crushed
1 tsp of grated ginger
3-4 crushed garlic pods
one sprig of curry leaves
Salt to taste
1 tbsp oil /edible coconut oil
2-3 cut green chilies
1 finely cut onion
For the Dosas :
3 cups rice
salt to taste

Instructions

For the gravy : Heat the oil in a pan.
When it's hot, add the curry leaves, green chillies, ginger, garlic and the spices. Saute for a minute.
Add the chopped onion and fry till transparent.
Add the vegetable and the thin coconut milk. Cover and cook. You can make coconut milk by grinding 1 cup fresh grated coconut with water and passing it through a sieve. What you first get is the first extract. Add water to the coconut again and regrind it to get the second thinner extract.
When the vegetables and fully cooked, add in the first extract or the thick coconut milk and salt taste. Cook for another 2-3 minutes and your delicious gravy is ready. Note : You can serve this vegetable gravy with appams or plain steamed rice too.
For the Dosas : Soak the raw rice in water for 2 hours.
Grind it into a thin batter after adding salt.
Heat a non-stick pan and oil it lightly.
Pour the thin batter from a height so you get nice holes in the dosa for the lacy effect. Do not spread the batter with the ladle. Rotate the pan to spread the batter around evenly.
Put oil around the edges and cover with a lid.
After around 3-4 minutes, your dosa is ready. No need to cook it on the other side.
Just fold it into half and then into a quarter and serve it hot with the yummy gravy!

Servings : 4 people
Ready in : 50 Minutes
Course : Main Course
Recipe Type : Main Course (Indian/ World Cuisine)

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Author

I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...

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