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.
Kerala-style Vegetable Curry with Neer Dosas
- Prep Time
- Cook Time
- One big bowl of vegetable
- Difficulty Level Easy
- (4 /5)
- 1 rating
- 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
- 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!
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 ...Read more about this chef..