Kerala Kadai Vegetable Curry

Ingredients

• 1 carrot (chopped)
• 3 tbsp peas
• 1/2 capsicum (chopped)
• 1/2 cup cauliflower florets
• 1 potato (chopped)
• 10 shallots (sliced)
• 1/2 onion (sliced)
• 1 tomato (sliced)
• 1 green chilli (chopped)
• 1/4 cup water
• 3/4 cup thin coconut milk
• 2 sprigs curry leaves
• 3/4 tsp salt
• 1/8 tsp turmeric powder
• 1 tbsp Kashmiri chilli powder
• 1 tbsp coconut oil
• 1/2 tbsp butter
• 4-5 garlic cloves (crushed)
• 1/2 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

1. 1

   Dry roast all whole spices (except nutmeg) and grind with grated nutmeg to a coarse powder

2. 2

   Heat oil and butter in a pan, sauté fennel seeds and crushed garlic

3. 3

   Add sliced shallots and fry until golden brown

4. 4

   Add ¼ tsp of prepared spice mix and stir

5. 5

   Add sliced onion, cook until soft

6. 6

   Mix in turmeric and Kashmiri chilli powder

7. 7

   Add tomato and green chilli, cook till soft and mash lightly

8. 8

   Pour ¼ cup water and simmer for 1 minute

9. 9

   Add all chopped vegetables, salt, curry leaves, coconut milk, and ¼ tsp spice mix

10. 10

    Cover and cook on low flame for 8–10 minutes until vegetables are soft

11. 11

    Add 1 tsp more of the spice mix and cook till curry thickens slightly

12. 12

    Serve hot with chapathi, appam, or dosa