When I was enjoying with my family in a five star resort at the back waters of Alappuzha a few years back, I happened to taste this delicious dish served in the buffet. I have appreciated and also requested the chef the recipe for this dish which he obliged magnanimously!
Whenever I prepare this side dish in my home, the quantity of chapathies I make usually would always increase! The combination of the vegetables and the few different spices enhance the taste tremendously. The chef named it as ‘Mixed Vegetable curry’ and I have renamed as ‘Alappuzha vegetable curry!”
Ingredients:
Green beans- a handful
Big carrot-1
Chopped spring onion- 1 cup
Diced capsicum-1 cup
Finely chopped cabbage- ½ cup
Sliced baby corn- 1 cup
Chopped coriander leaves- ¼ cup
Mushroom [sliced] - 2 cups
Finely chopped onion-1
Crushed tomatoes-4
Slit green chillies-4
Finely chopped ginger- 1 tsp
Finely chopped garlic- 1 tsp
Turmeric powder- half sp
Salt to taste
Oil- 3 tbsp
Ajinamoto- ¼ sp
Soya sauce- 1 tbsp
Coarsely ground pepper powder- half sp
Milk- 2 cups
Thick coconut milk- 1 cup
Procedure:
Heat a big pan and pour the oil.
When the oil becomes hot, add the onion with the green chillies, ginger and the garlic.
Sauté well and then add the tomatoes with the turmeric powder.
Fry for a few minutes and then pour 3 cups of water.
Add all the vegetables one by one with enough salt.
When the vegetable are half cooked, pour the milk.
After a few minutes, add the ajinomoto, soya sauce and the pepper.
Let the gravy cook for a few seconds.
Lastly add the thick coconut milk.
When the gravy starts simmering, put off the fire and mix well.
The delicious Alappuzha curry is ready!!
