Mint Vegetables Moilee (Mixed Vegetables in Minty Coconut Milk)
A Flavorful Kerala Delight for Your Tastebuds
If you’re craving a light, aromatic, and satisfying dish with a touch of traditional Kerala flavors, this Mint Vegetables Moilee recipe is a perfect choice. Featuring a delightful mix of vegetables cooked in a fragrant coconut milk base, with the refreshing burst of mint, this dish brings together the essence of Kerala cuisine. The combination of coconut milk, mustard seeds, curry leaves, and mint creates a rich, creamy texture with a burst of flavor that is sure to excite your palate.
Best served with Appams, Idiyappams, or Steamed Rice, this vegetarian dish is both wholesome and delicious, making it an ideal option for lunch or even as a part of your weekend brunch spread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mixed vegetables (such as potatoes) | 1-1/2 cups |
| Onion (thinly sliced) | 1 |
| Tomato (roughly chopped) | 1 |
| Green chili (slit) | 1 |
| Ginger (thinly sliced) | 1-inch piece |
| Garlic (sliced) | 2 cloves |
| Curry leaves | 1 sprig |
| Thin coconut milk | 1 cup |
| Thick coconut milk | 1 cup |
| Mustard seeds | 1/2 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Sunflower oil | 2 teaspoons |
| Coconut oil | 1 teaspoon |
| Lemon juice | 1 teaspoon |
| Mint leaves (Pudina, made into paste) | 2 sprigs |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Kerala
Course: Lunch
Diet: Vegetarian
Instructions
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Prepare Coconut Milk: Start by scraping fresh coconut and extracting both thick and thin coconut milk. Set them aside for later use.
-
Heat Oil: In a wok or kadhai, heat sunflower oil and coconut oil over medium heat. Once the oil is hot, add the mustard seeds. Allow them to splutter before moving to the next step.
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Sauté Aromatics: Add the curry leaves and the thinly sliced onion to the wok. Sauté for a few minutes until the onions become translucent and soft. Then, add the ginger and sliced garlic. Continue to sauté until the raw smell of the garlic disappears, releasing a fragrant aroma.
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Cook Vegetables: Add the diced mixed vegetables (such as potatoes, carrots, peas, and beans), followed by black pepper powder and a pinch of turmeric powder. Sauté for about 1 minute to ensure the spices coat the vegetables well.
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Add Thin Coconut Milk: Pour in the thin coconut milk and stir. Cover the wok with a lid and allow the vegetables to cook for about 5 to 6 minutes, or until tender.
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Incorporate Tomatoes: Once the vegetables are soft, add the chopped tomatoes. Stir and cook for an additional minute, allowing the tomatoes to break down and meld with the other ingredients.
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Finish with Thick Coconut Milk and Mint Paste: Now, add the thick coconut milk along with the mint paste. Stir gently and let the mixture simmer for 2 more minutes. Be sure not to let it come to a boil, as this could cause the coconut milk to curdle.
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Final Seasoning: Switch off the heat. Season with salt to taste, and add the lemon juice to balance the richness of the coconut milk. Stir everything together gently.
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Serve: Serve the Mint Vegetables Moilee hot with Appams, Idiyappams, or Steamed Rice. Enjoy a delightful and aromatic Kerala meal!
Tips & Variations:
- Vegetables: Feel free to experiment with different vegetables like carrots, beans, or cauliflower in place of potatoes to suit your taste.
- Mint Paste: For an extra burst of minty freshness, you can adjust the quantity of mint paste based on your preference.
- Vegan Option: This recipe is already vegetarian, but for a fully plant-based version, ensure the coconut milk used is from a dairy-free source.
- Spices: If you enjoy a bit of heat, you can add an extra green chili or even some red chili powder to spice things up.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Protein | ~3 g |
| Carbohydrates | ~20 g |
| Fat | ~14 g |
| Fiber | ~3 g |
| Sodium | ~150 mg |
| Sugars | ~5 g |
This Mint Vegetables Moilee brings together the perfect balance of textures and flavors, with the creaminess of coconut milk and the fresh zing of mint. Whether you’re preparing a family meal or a special lunch, this dish will undoubtedly impress with its vibrant colors and aromatic taste. It’s a great example of how Kerala cuisine creatively uses coconut in a variety of forms to make meals truly memorable.
Serve it with your favorite Indian breads or rice, and experience the delicious warmth and richness of Kerala in every bite!
