Zesty Kerala Style Mixed Vegetable Moilee
Imagine the air, fragrant with the invigorating scent of fresh ginger and a whisper of cooling mint, hinting at the delicate spices of Kerala. As tender mixed vegetables, gently poached to perfection, bathe in a rich, velvety coconut milk sauce, your senses awaken. This is the essence of Veg Moilee, a culinary jewel from Kerala, promising a comforting warmth and a symphony of subtle flavours that truly make you yearn for just one more spoonful. Each scoop is a luxurious embrace, a creamy delight that melts in the mouth whilst retaining the delightful bite of fresh garden produce.
| Category | Details |
|---|---|
| Course | Main |
| Cuisine | Kerala |
| Servings | 4 People |
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Dietary | Vegetarian, Vegan |
Ingredients
For the Moilee:
- 2 cups mixed vegetables (carrots, beans, potatoes, cauliflower florets, peas), chopped into bite-sized pieces
- 400ml thick coconut milk (full-fat)
- 1 large onion, thinly sliced
- 2-3 green chillies, slit lengthwise (adjust to heat preference)
- 1 sprig fresh curry leaves
- ½ cup water or vegetable stock
- Salt to taste
- 2 tablespoons fresh lime juice (for souring)
- 1 tablespoon fresh mint leaves, finely chopped (for garnish/flavour)
For Tempering & Spice Profile:
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 inch fresh ginger, finely grated or minced
- ½ teaspoon turmeric powder
Cooking Method
- **Prepare the Vegetables:** Wash and chop all your mixed vegetables into even, bite-sized pieces.
- **Start the Tempering:** Heat the coconut oil in a deep pan or pot over a medium flame. Once hot, add the mustard seeds and allow them to splutter.
- **Build the Aromatic Base:** Add the grated fresh ginger, slit green chillies, and curry leaves. Sauté for about a minute until fragrant, then add the thinly sliced onions. Cook the onions until they turn translucent, taking care not to brown them.
- **Sauté and Add Spices:** Introduce the chopped mixed vegetables to the pan. Sauté for 3-4 minutes, allowing them to absorb some of the aromatic flavours. Sprinkle in the turmeric powder and give it a quick stir.
- **Gentle Poaching:** Pour in the water or vegetable stock. Bring to a gentle simmer, then cover the pan and let the vegetables poach gently until they are tender yet still retain a slight bite – approximately 10-15 minutes, depending on the vegetables.
- **Introduce Coconut Milk:** Once the vegetables are tender, reduce the flame to low. Pour in the thick coconut milk. Stir gently to combine. It is crucial at this stage to *not* let the curry boil vigorously, as it can cause the coconut milk to split. Just allow it to warm through and gently simmer for 5-7 minutes, letting the flavours meld. Season with salt to taste.
- **The Souring Agent:** Remove the pan from the heat. This is the perfect moment to stir in the fresh lime juice. Adding it at the end ensures its bright, zesty flavour remains prominent and prevents any potential curdling of the coconut milk.
- **Finish and Serve:** Garnish generously with the freshly chopped mint leaves. Serve your exquisite Veg Moilee hot with steamed rice, appams, or parathas.
The history of Kerala cuisine is as rich as its spices, deeply intertwined with centuries of maritime trade. Dishes like Moilee, with its elegant use of coconut milk and subtle spicing, are a testament to this legacy, often believed to be a delightful adaptation of European stews by local cooks. This Veg Moilee, with its gentle warmth and comforting creaminess, truly embodies this heritage. It’s more than just a meal; it’s a hug in a bowl, a soothing symphony of flavours that feels like a gentle reminder of home and hearth, making it a beloved staple in many Kerala households.
Use Organic Ingredients and savour the true flavours of Indian Cuisine. Ingredients sourced from www.Praakritik.com Use referral code "AROMAS" to avail discounts
