A humble dish straight from the backwaters of Kerala. This recipe will feel like a warm hug after a long day and what's great is that you can add whatever you have in your fridge to it. Enhanced by our newly launched coconut milk and cream, this dish is tasty, healthy, and hassle-free!

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Kochi Idli Stew

Name: Kochi Idli Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 Idlis; 2 tbsp Coconut Oil; 1 tbsp Curry Leaves (finely chopped ); 1 tbsp Ginger (finely chopped ); ½ cup Carrots (diced ); ½ cup Green Beans (sliced ); ½ cup Baby Corn (sliced ); ½ cup Broccoli (cut into small florets ); 200 ml Coconut Milk; 200 ml Coconut Cream; 3 tbsp Idli Chutney Powder

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Breakfast, Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: #CoconutMilk #CoconutCream #Stew #Idli #Kerala

Servings: people

Calories: 249kcal

Cost: 280

Ingredients

12 Idlis
2 tbsp Coconut Oil
1 tbsp Curry Leaves (finely chopped )
1 tbsp Ginger (finely chopped )
½ cup Carrots (diced )
½ cup Green Beans (sliced )
½ cup Baby Corn (sliced )
½ cup Broccoli (cut into small florets )
200 ml Coconut Milk
200 ml Coconut Cream
3 tbsp Idli Chutney Powder

Instructions

In a kadhai over a medium flame, add the coconut oil and heat. Add the curry leaves and cook them until they start to splatter and foam.
Add the ginger and cook further for about 2 minutes. Add the carrots and cook for another 2 to 3 minutes.
Add the rest of the vegetables and mix them well. Cook this vegetable medley for about 2 minutes.
Add the coconut milk and coconut cream to the the vegetables and stir well. Cook the stew for about 8 to 10 minutes until the gravy thickens slightly.
To serve, place 2 idlis in a bowl and pour the coconut stew over the idlis. Top the idli stew with the garlicky Idli Chutney Powder and enjoy while hot!