Kerala Kadai Vegetable Curry
A delicious and spicy coconut-based vegetable curry with homemade Kerala-style masala.
Servings: 3 people
Pin Recipe
Ingredients
- 1 carrot - chopped
- 3 tbsp peas
- ½ capsicum - chopped
- ½ cup cauliflower florets
- 1 potato - chopped
- 10 shallots - sliced
- ½ onion - sliced
- 1 tomato - sliced
- 1 green chilli - chopped
- ¼ cup water
- ¾ cup thin coconut milk
- 2 sprigs curry leaves
- ¾ tsp salt
- 1/8 tsp turmeric powder
- 1 tbsp Kashmiri chilli powder
- 1 tbsp coconut oil
- ½ tbsp butter
- 4-5 garlic cloves - crushed
- ½ tsp fennel seeds
- For the spice mix
- 1 tsp fennel seeds
- 2 cardamom pods
- 2 cloves
- 1 small piece cinnamon
- 1 petal star anise
- 1 tiny strand mace
Instructions
- Dry roast all whole spices (except nutmeg) and grind with grated nutmeg to a coarse powder
- Heat oil and butter in a pan, sauté fennel seeds and crushed garlic
- Add sliced shallots and fry until golden brown
- Add ¼ tsp of prepared spice mix and stir
- Add sliced onion, cook until soft
- Mix in turmeric and Kashmiri chilli powder
- Add tomato and green chilli, cook till soft and mash lightly
- Pour ¼ cup water and simmer for 1 minute
- Add all chopped vegetables, salt, curry leaves, coconut milk, and ¼ tsp spice mix
- Cover and cook on low flame for 8–10 minutes until vegetables are soft
- Add 1 tsp more of the spice mix and cook till curry thickens slightly
- Serve hot with chapathi, appam, or dosa