Vegetable Mappas



  1. Coconut oil – 2 tbsps.
  2. Shallots – 1/2 cup; thickly sliced
  3. Curry leaves – a few
  4. Garlic – 4 big cloves
  5. Ginger – 1 tsp.
  6. Kashmiri chilli powder – 1 level tsp.
  7. Coriander powder – 3 bit heaping tsps.
  8. Turmeric powder – 1/4 tsp.
  9. Cinnamon – 1″ piece
  10. Fennel seeds – 1 tsp.
  11. Potato – 2 medium; cut into small cubes
  12. Cauliflower florets – 1.5 cups
  13. Green peas – 1 cup ( I had used frozen peas)
  14. Randaam paal or thin coconut milk – 1.5 cups
  15. White vinegar –  1 tbsp.
  16. Salt to taste
  17. Thick coconut milk – 1/2 cup


  1. Grind together the fennel seeds, garlic, ginger, cinnamon, turmeric powder, chilly powder and coriander powder to a fine paste adding very little water.
  2. Heat oil in a wok & add the shallots. Cook till they start to turn golden in colour. Stir in the masala paste and cook for 5 minutes or till the oil starts to separate.
  3. Add the curry leaves, potato cubes, cauliflower florets and peas. Fry on medium high heat for a minute. Add the thin coconut milk, salt and vinegar. Bring the mixture to a boil and cover cook for 30-40 minutes on low heat. The veggies should be cooked well and most of the liquid should have evaporated by now.
  4. Finally add the thick coconut milk and remove from heat.
  5. Serve hot with appam/idiyappam/chapathi.
This entry was posted in Lakshmi Nair recipes, Traditional Kerala dishes, vegetarian gravy for dinner. Bookmark the permalink.

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