Kerala Style Vegetable Stew | Vegetable Ishtu | Veg Stew

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Kerala Vegetable Stew (Veg Ishtu) is a light, fragrant South Indian curry made with mixed vegetables simmered gently in coconut milk and whole spices. It’s naturally creamy, mildly spiced, and beautifully aromatic — the perfect side dish for appam, idiyappam, dosa, chapati, or even simple steamed rice. With minimal spices and clean flavours, this stew is a comforting, wholesome dish that comes together quickly for breakfast or dinner.

What is Kerala Vegetable Stew?

It’s a mild, coconut‑milk‑based vegetable curry from Kerala, flavoured with whole spices, curry leaves, and green chilies.

Why is the stew pressure‑cooked for just 1 minute?

Vegetables like carrots, potatoes, and beans cook very quickly. A short pressure cook keeps them soft yet intact, preventing mushiness.

Can I use store‑bought coconut milk?

Yes — use thick coconut milk for richness and thin coconut milk for simmering. Avoid boiling thick coconut milk to prevent curdling.

What vegetables work best in veg stew?

Carrots, potatoes, beans, cauliflower, and peas are traditional. You can also add sweet corn or mild squash varieties.

Why add coconut oil at the end?

A drizzle of coconut oil enhances the aroma and gives the stew its signature Kerala flavour.

What can I serve Kerala Vegetable Stew with?

It pairs beautifully with appam, idiyappam, dosa, chapati, or even ghee rice.

Ingredients

Carrot – 3, peeled and cut into slightly

big chunks Potato – 2 big, peeled and cut into

big chunks Beans – 15, about 1 inch

Cauliflower – 1/4, cut into florets

Green peas – 1/4 cup

Onion – 1, finely sliced

Green chilies – 3 (adjust to spice level)

Garam masala – 1/4 tsp

Whole black pepper – 1/4 tsp (optional) or pepper powder – 1/2 tsp

Cloves – 1

Cardamom – 1 or 1/4 tsp

Bay leaf – 1

Cinnamon – 1 small piece

Coconut milk – 2 cups

Water – 2 cups

Curry leaves – a few

Salt – 1 + 1/2 tsp

Coconut oil – 1 tbsp + 1/2 tsp

How to make veg ishtu with step-by-step pictures

stovetop version

• ️Heat 1 tbsp coconut oil in a pan. Add bay leaf, black pepper, cinnamon, cardamom, and clove; sauté briefly until aromatic.

• ️ Add onions, green chilies, and curry leaves; sauté until onions turn translucent.

• Furthermore, add mixed vegetables and salt; sauté for 1 minute.

• ️ Add 1 + 1/2 cup water and 1/2 cup coconut milk; bring to a boil.

• ️ Pressure-cook for 1 minute, then perform a quick release to avoid overcooking.

• f️urthermore, Add the remaining 1 + 1/2 cup coconut milk, 1/2 cup water, and 1/2 tsp coconut oil; cook for another 1 minute.

For the Instant Pot version

• Turn on IP in saute mode
• Heat 1 tbsp coconut oil in a pan. Add bay leaf, black pepper, cinnamon, cardamom, and clove; sauté briefly until aromatic.
• ️ Add onions, green chilies, and curry leaves; sauté until onions turn translucent.
• Furthermore, add mixed vegetables and salt; sauté for 1 minute.
• ️ Add 1 + 1/2 cup water and 1/2 cup coconut milk; bring to a boil.
• ️ Cook for 1 minute at high pressure and perform a quick release to avoid overcooking.
• f️urthermore, Add the remaining 1 + 1/2 cup coconut milk, 1/2 cup water, and 1/2 tsp coconut oil; cook for another 1 minute.

vegetable ishtu

veg stew

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Ingredients

• Carrot – 3 peeled and cut into slightly
• big chunks Potato – 2 big peeled and cut into
• big chunks Beans – 15 about 1 inch
• Cauliflower – 1/4 cut into florets
• Green peas – 1/4 cup
• Onion – 1 finely sliced
• Green chilies – 3 adjust to spice level
• Garam masala – 1/4 tsp
• Whole black pepper – 1/4 tsp optional or pepper powder – 1/2 tsp
• Cloves – 1
• Cardamom – 1 or 1/4 tsp
• Bay leaf – 1
• Cinnamon – 1 small piece
• Coconut milk – 2 cups
• Water – 2 cups
• Curry leaves – a few
• Salt – 1 + 1/2 tsp
• Coconut oil – 1 tbsp + 1/2 tsp

Instructions

STOVETOP VERSION

• ️Heat 1 tbsp coconut oil in a pan. Add bay leaf, black pepper, cinnamon, cardamom, and clove; sauté briefly until aromatic.
• ️ Add onions, green chilies, and curry leaves; sauté until onions turn translucent.
• Furthermore, add mixed vegetables and salt; sauté for 1 minute.
• ️ Add 1 + 1/2 cup water and 1/2 cup coconut milk; bring to a boil.
• ️ Pressure-cook for 1 minute, then perform a quick release to avoid overcooking.
• f️urthermore, Add the remaining 1 + 1/2 cup coconut milk, 1/2 cup water, and 1/2 tsp coconut oil; cook for another 1 minute.

FOR THE INSTANT POT VERSION

• Turn on IP in saute mode
• Heat 1 tbsp coconut oil in a pan. Add bay leaf, black pepper, cinnamon, cardamom, and clove; sauté briefly until aromatic.
• ️ Add onions, green chilies, and curry leaves; sauté until onions turn translucent.
• Furthermore, add mixed vegetables and salt; sauté for 1 minute.
• ️ Add 1 + 1/2 cup water and 1/2 cup coconut milk; bring to a boil.
• ️ Cook for 1 minute at high pressure and perform a quick release to avoid overcooking.
• f️urthermore, Add the remaining 1 + 1/2 cup coconut milk, 1/2 cup water, and 1/2 tsp coconut oil; cook for another 1 minute.

Video

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