Mint Vegetable Moilee Recipe: Mixed Vegetables Cooked in Minty Coconut Milk
Description:
Mint Vegetable Moilee is a flavorful dish from Kerala, known for its combination of vegetables cooked in a coconut milk gravy. The addition of fresh mint leaves enhances the dish’s aroma and flavor, making it a refreshing choice for lunch. This vegetarian recipe can be enjoyed with rice or Appam for a satisfying meal.
Cuisine: Kerala Recipes
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Mixed Vegetables (carrot, beans, peas, potatoes, chopped) | 1½ cups (chopped) |
| Onion (thinly sliced) | 1 |
| Tomato (chopped) | 1 |
| Green Chili (slit) | 1 |
| Ginger (thinly sliced) | 1-inch piece |
| Garlic (chopped) | 2 cloves |
| Curry Leaves | 1 sprig |
| Thin Coconut Milk | 1 cup |
| Thick Coconut Milk | 1 cup |
| Mustard Seeds | ½ tsp |
| Black Pepper Powder | ½ tsp |
| Cooking Oil | 2 tsp |
| Coconut Oil | 1 tsp |
| Lemon Juice | 1 tsp |
| Fresh Mint (ground into a paste) | 2 sprigs |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Instructions
-
Prepare the Coconut Milk:
Start by extracting both thin and thick coconut milk from freshly grated coconut. If you don’t have fresh coconut, canned coconut milk will also work. -
-
Heat Oil and Temper Spices:
In a deep pan or wok, heat the cooking oil. Once the oil is hot, add mustard seeds and let them splutter for about 10 seconds. -
Sauté Aromatics:
Add curry leaves and the thinly sliced onion to the pan. Sauté until the onions become soft and translucent, about 2-3 minutes. Then, add the ginger and garlic, cooking for another 30 seconds to release their aroma. -
Cook the Vegetables:
Add the chopped vegetables (carrots, beans, peas, and potatoes) along with black pepper powder and turmeric. Stir-fry everything together for a minute to allow the spices to coat the vegetables. -
Add Thin Coconut Milk:
Pour in the thin coconut milk, mix well, and cover the pan. Let it simmer on low heat for 5-6 minutes, allowing the vegetables to cook until tender. -
Add Tomato and Thick Coconut Milk:
Once the vegetables are cooked, add the chopped tomato and cook for an additional minute. Then, pour in the thick coconut milk along with the mint paste, stirring everything gently. -
Final Seasoning:
Let the mixture cook for another minute, ensuring it does not boil over. Add salt and lemon juice to taste. -
Serve:
Turn off the heat and transfer the Mint Vegetable Moilee to a serving dish. It can be served hot with Appam, steamed rice, or your favorite bread.
Serving Suggestions:
Mint Vegetable Moilee pairs beautifully with rice, Appam, or even flatbreads like chapati or paratha. This dish is not just rich in flavors but also a wholesome vegetarian delight, perfect for a satisfying lunch.
Enjoy this Kerala-inspired recipe that brings together the freshness of mint and the richness of coconut milk for an unforgettable meal.
