Baby Corn Stew Recipe
A Kerala-style vegetarian delight, Baby Corn Stew is a rich, aromatic, and healthy dish made with a blend of fresh vegetables, coconut milk, and a medley of warm spices. This comforting stew is perfect when paired with soft appams or steamed rice, making it an excellent choice for a hearty weeknight dinner. The combination of baby corn, potatoes, and carrots brings out a beautiful balance of flavors, while the coconut milk adds a creamy texture, enhancing the dish’s authenticity. The careful seasoning with mustard seeds, curry leaves, and dry red chilies provides a signature South Indian touch that makes this stew stand out.
Ingredients for Baby Corn Stew
| Ingredients | Quantity |
|---|---|
| Baby corn | 12 pieces |
| Carrot (Gajjar) | 1 medium-sized |
| Potato (Aloo) | 1 medium-sized |
| Onions | 2 medium-sized |
| Garlic | 4 cloves |
| Ginger | 1 inch |
| Coconut milk (Thick) | 1/2 cup |
| Coconut milk (Thin) | 1 cup |
| Cardamom (Elaichi) Pods/Seeds | 4 pods |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 3 whole |
| Salt | As per taste |
| Coconut oil | As required |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Red Chili powder | 1/2 teaspoon |
| Dry Red Chili (for seasoning) | 1 whole |
| Curry leaves | A few sprigs |
| Mustard seeds (Rai/Kadugu) | 1/4 teaspoon |
Preparation Time
- 10 minutes
Cooking Time
- 25 minutes
Instructions for Baby Corn Stew
-
Prepare the Vegetables
Begin by washing the baby corn and cutting them into small pieces. Peel and slice the carrot, and dice the potato into uniform cubes. Chop the onions finely. Set all the vegetables aside. -
-
Make the Ginger-Garlic Paste
In a small mixer grinder, add the garlic cloves and the ginger (peeled and chopped). Grind them together into a smooth paste. Set aside for later use. -
Prepare the Whole Spices
Lightly crush the cardamom pods, cloves, and cinnamon stick. Set these aside as well. This will enhance the aroma of the stew. -
Sauté the Whole Spices
Heat 2 tablespoons of coconut oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the crushed cardamom, cinnamon, cloves, and curry leaves. Sauté for about 30 seconds until the spices release their fragrance. -
Cook the Onions and Ginger-Garlic Paste
Add the finely chopped onions to the pan and cook until they turn soft and translucent, about 4-5 minutes. Now, add the ginger-garlic paste and cook for another 30 seconds, allowing the flavors to meld together. -
Add the Vegetables
Add the diced carrots, potatoes, and baby corn to the pan. Stir everything to combine, making sure the vegetables are coated with the oil and spices. Cover the pan and let the vegetables cook on low heat for about 10 minutes, stirring occasionally. -
Season the Stew
Once the vegetables are cooked through, add salt, turmeric powder, red chili powder, and black pepper powder. Stir well to combine and cook for another 1-2 minutes, letting the spices coat the vegetables. -
Add Coconut Milk (Thin)
Pour in the thin coconut milk, stir, and cover the pan. Let the mixture simmer for 5 minutes on low heat, allowing the vegetables to soak in the creamy coconut flavor. -
Finish with Thick Coconut Milk
When the vegetables are tender and cooked through, add the thick coconut milk to the pan. Stir and cook for another 3-4 minutes over medium heat to allow the stew to thicken slightly. Taste the stew and adjust salt or spices if necessary. -
Prepare the Seasoning (Tadka)
In a small tadka (seasoning) pan, heat 1 teaspoon of ghee (clarified butter). Once the ghee is hot, add the dry red chili, mustard seeds, and curry leaves. Let the mustard seeds pop and cook for 20-30 seconds until fragrant. -
Add the Seasoning to the Stew
Pour the prepared seasoning over the stew and mix well to incorporate the flavors. This will add a lovely crunch and extra depth to the dish. -
Serve and Enjoy
Your Baby Corn Stew is now ready! Serve it hot alongside soft appams, steamed rice, or even bread. This flavorful stew is perfect for a light and nutritious dinner that’s both satisfying and wholesome.
Nutritional Information (Approximate values per serving)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 15 g |
| Protein | 2 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 150 mg |
| Potassium | 320 mg |
| Vitamin A | 70% DV |
| Vitamin C | 15% DV |
Tips for a Perfect Baby Corn Stew
- Consistency: If you prefer a slightly thicker stew, you can reduce the amount of thin coconut milk or add a little more thick coconut milk for a richer texture.
- Spice Level: Adjust the amount of red chili powder and dry red chilies depending on your heat preference. For a milder stew, you can reduce the amount of chili powder.
- Vegetable Variations: While baby corn, carrot, and potatoes are used in this recipe, feel free to experiment with other vegetables like beans, cauliflower, or peas, according to your preference.
- Serving Suggestion: This stew pairs beautifully with appams (fermented rice pancakes) or even soft dosas, making it a versatile option for various South Indian meals.
This Kerala-style Baby Corn Stew is not only a treat for the taste buds but also a nutritious and light dish, making it an ideal choice for any vegetarian meal plan. The blend of spices and coconut milk gives it a rich, yet comforting feel that will make you come back for more!
