This Kerala Kadai Vegetable Curry is something I make when I’m bored of usual sambar or kurma. It’s spicy, rich, and with the touch of kerala spices and with coconut milk flavour . Just like the kadai vegetable got its Kerala definition. The best part? You can throw in whatever veggies you have lying in your fridge.

If you like sukka sabzi along with phulka, then this is must try one especially for south indians who love this gentle spice mix thats frehly prepared and balancing it with coconut milk makes it super tasty.

Health Benefits
This curry is full of fibre, vitamins, and healthy fats. Coconut milk gives a creamy texture without using cream. Homemade masalas are much better than store bought mixes. No added colours or preservatives. Plus, you control the spice levels!

Let’s Talk About Ingredients

Detailed Recipe

Video Recipe

Step-by-step Instructions

Prepare the masala powder first. In a dry pan, add 1 tsp fennel seeds, 2 cardamom pods, 2 cloves, 1 small piece of cinnamon, 1 petal of star anise, and a tiny strand of mace.

Keep the flame low and roast gently for about 2 to 3 minutes until the spices start releasing a nice aroma. Stir continuously to avoid burning. Once done, switch off the flame and let it cool slightly.

Transfer these spices to a small blender jar.

Grate a pinch of fresh nutmeg directly into the jar.

We need a pinch of it in total. not more

Blend everything together into a medium-coarse powder—not too fine. Keep this spice mix aside for later.

Now, let’s start preparing the base. In a mud pot or regular kadai, heat 1 tbsp coconut oil along with ½ tbsp butter.

Once the butter melts and the oil is hot, add ½ tsp fennel seeds

and 4 to 5 garlic cloves, crushed.

Sauté them on low heat until the garlic becomes slightly golden and aromatic.

Next, add 10 sliced shallots.

Fry them patiently on medium heat, stirring now and then, until they begin to brown. This step might take a good 5 to 7 minutes, but it gives the dish a lot of depth, so don’t rush.

Once the shallots start changing colour, add ¼ tsp of the prepared spice mix

and stir quickly so it doesn’t burn.

Add ½ sliced onion to the pot

sauté until it turns soft and blends with the shallots.

Now add 1/8 tsp turmeric powder

and 1 tbsp Kashmiri chilli powder.

Mix everything well so that the masala is evenly coated on the onions and shallots, giving it a nice red colour.

Add 1 sliced tomato and 1 green chilli, chopped.

Stir everything well

Pour in ¼ cup water and let the mixture cook for 1 minute until the tomatoes are fully softened and the base looks saucy.

and gently mash the tomato as it softens.

Now it’s time to add the vegetables.

Put in 1 chopped carrot, 1 chopped potato, ½ chopped capsicum, ½ cup cauliflower florets, and 3 tbsp green peas. You can also use any vegetables of your choice like mushrooms, broccoli, or paneer.

Sprinkle in ¾ tsp salt,

add 2 sprigs of curry leaves,

and pour ¾ cup thin coconut milk.

Add ¼ tsp of the prepared masala powder again

and give everything a nice mix so the veggies are well coated in the spicy coconut base.

Cover the pot and cook on low flame for about 8 to 10 minutes.

Stir occasionally. The vegetables should cook through nicely but stay firm, not mushy.

Once they are done, add 1 more tsp of the prepared masala powder

and cook uncovered for a few minutes until the curry thickens and turns slightly dry.

Serve this Kerala Kadai Vegetable Curry hot with chapathi, dosa, or appam. It tastes best when enjoyed warm and fresh!

Expert Tips

• Don’t skip the shallots – they give amazing depth.
• Fry the onions slowly for that brown colour; no shortcut here!
• Nutmeg adds a subtle warmth—don’t overdo it.
• Add paneer or mushroom if you’re out of regular veggies.
• Use a mud pot for traditional flavour but any kadai works fine.

FAQs

Can I use thick coconut milk?
Use only thin coconut milk or dilute thick milk. Otherwise, it may split or make the curry too rich.

Can I prepare the masala in advance?
Yes, store the dry powder in an airtight jar. Use within 2 weeks for best flavour.

What can I eat this curry with?
Best with chapathi, parotta, dosa, or even plain ghee rice.

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