How to make Alleppey Vegetable Curry -

This Alleppey Style Mixed Vegetable Curry is perfect for the season. A colourfulmelange of vegetables cooked in a masala paste of tomatoes, fresh coconut and red chillies, tempered with curry leaves and coconut oil. This nutritious curry is great with rice or appams.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potatoes (आलू), Runner Beans

Cuisine : Kerala

Course : Main Course Vegetarian

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For more recipes related to Alleppey Vegetable Curry checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Thai Green Curry With Vegetables, Ekadashi Jeera Aloo, Raw Banana Curry, Chanar Dalna.

Alleppey Vegetable Curry

Alleppey Vegetable Curry Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Alleppey Vegetable Curry Recipe

  • Potatoes peeled 2 medium

  • Runner Beans 100 grams

  • Carrot 1 medium

  • Tomato 1 medium

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Dried red chillies broken 2-3

  • Scraped fresh coconut 3 tablespoons

  • Soya nuggets soaked 1 cup

  • Raw mango 1 medium

  • For Tempering

  • Coconut oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 5-7

Method

Step 1

Heat 2 cups water in a deep non-stick pan.

Step 2

Cut potatoes and carrot into thin strips and add to the pan. Add salt and turmeric powder and mix well. Cook till the potatoes are half done.

Step 3

Roughly chop tomato and put in a mixer jar. Add red chillies, coconut and 3-4 tbsps water and grind.

Step 4

Add drained soya nuggets to the pan. Cover and cook for 4-5 minutes.

Step 5

Cut runner beans into 2 inch pieces.

Step 6

Peel raw mango and roughly chop half of it and add to the mixer jar and grind to a smooth paste. Cut remaining mango half into thin strips.

Step 7

Add beans to the pan. Cover and cook till all the vegetables are done. Add ground paste and mango strips and mix well. Adjust salt and mix well.

Step 8

For tempering, heat coconut oil in another non-stick pan, add mustard seeds and let them splutter. Add curry leaves.

Step 9

Pour the tempering over the vegetable curry and cover immediately to trap the flavours.

Step 10

Transfer the curry into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.