Mutta Appam with Kerala Vegetable Stew

Ingredients

• 2 tbsp Virgin Coconut Oil (Preferred for its authentic aroma and flavor.)
• 1 inch piece Cinnamon Stick
• 4 pcs Cloves
• 3 pods Green Cardamom (Lightly crush the pods to release their aroma.)
• 0.5 tsp Black Peppercorns (Use whole peppercorns for a gentle, lingering heat.)
• 1 medium Onion (Thinly sliced.)
• 1 inch piece Ginger (Peeled and julienned.)
• 3 cloves Garlic (Thinly sliced.)
• 3 pcs Green Chili (Slit lengthwise. Adjust quantity based on your spice preference.)
• 1 sprig Curry Leaves (Use fresh leaves for the best flavor, divided.)
• 1 large Potato (Peeled and cut into 1-inch cubes.)
• 1 large Carrot (Peeled and cut into 1-inch cubes.)
• 0.5 cup Green Beans (Trimmed and cut into 1-inch pieces.)
• 0.5 cup Green Peas (Fresh or frozen.)
• 2 cups Thin Coconut Milk (This is the second extract, or use 1 cup canned full-fat coconut milk mixed with 1 cup water.)
• 1 cup Thick Coconut Milk (This is the first extract, or undiluted canned full-fat coconut milk.)
• 1 tsp Salt (Adjust to taste.)

Instructions

1. 1

   Temper the Spices (1 minute)

   • Heat the virgin coconut oil in a heavy-bottomed pot or Dutch oven over medium heat.
   • Once the oil is shimmering, add the cinnamon stick, cloves, crushed cardamom pods, and whole black peppercorns.
   • Sauté for about 45 seconds until the spices become fragrant. Be careful not to let them burn.
2. 2

   Sauté Aromatics (4 minutes)

   • Add the sliced onion, julienned ginger, sliced garlic, slit green chilies, and half of the curry leaves to the pot.
   • Sauté over medium-low heat for 3-4 minutes until the onions soften and turn translucent. It's important not to brown them to maintain the stew's signature white color.
3. 3

   Cook the Vegetables (15 minutes)

   • Add the cubed potatoes, carrots, green beans, and green peas. Stir for a minute to coat them with the aromatics.
   • Pour in the thin coconut milk and add salt. Stir gently to combine.
   • Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 12-15 minutes, or until the vegetables are fork-tender but still hold their shape.