|Peas||1⁄2 Cup (8 tbs)|
|Carrot||1⁄2 Cup (8 tbs), cut into small cubes|
|Green chilies||5 , cut into long slits|
|Cinnamon stick||1 Inch|
|Whole black pepper||6|
|Ginger||1 Tablespoon, thinly chopped|
|Curry leaves||8 (Fresh)|
|Coconut oil||2 Tablespoon|
|Coconut milk||1 Cup (16 tbs) (Thick, Fresh Or Canned)|
Cut the potatoes and carrots into cubes.
Cut the onion into thin long slices.
In a cooking vessel, put the potatoes, carrots,peas,onions alongwith the cut green chillies and ginger.Add the whole black pepper,cloves and the cinnamon.
Add 3/4 cup water and salt.Cover the vessel and keep it for boiling on a medium flame for around 5 minutes.Check if the potatoes are cooked and then take the lid off and continue cooking till there is very little liquid.Then add the coconut milk and mix and cook on slow flame for 2 minutes.Then add curry leaves and the coconut oil and mix.
Serve hot with vellappams.
Use thick coconut milk.If using fresh coconut, then blend grated coconut with little warm water and then strain.
Or you can use 'Thai'brand canned coconut milk, which has a fresh taste.