Kerala Vegetable Masala Curry
The Essentials
Curated ingredient list organized strictly in alphabetical order (A–Z) for every recipe.
Carrot
Natural sweet crunch and vibrant orange hue
Cauliflower
Absorbs rich spice flavors
Cinnamon Sticks (Karuvapatta)
Sweet woody aroma
Coriander Powder (Malli Podi)
Earthy body for curry gravy
Curry leaves
Signature aroma
French Beans (Beans / Payar)
Crisp, fiber-rich green pods
Garam Masala
Final aromatic finishing spice blend
Garlic
Savory aromatic depth
Ginger
Zesty digestive aromatic warmth
Coconut (Coconut Milk)
Rich creamy coconut milk base
Green Cardamom (Elakka)
Eucalyptus sweet aroma
Green Chilly
Fresh green heat
Green Peas (Pachapattani)
Sweet tender green pearls
Onion (Savarola)
Sweet sautéed aromatic base
Potato (Urulaikizhangu)
Tender starchy vegetable base that absorbs rich masala gravy
Pure Coconut Oil (Velichenna)
Traditional sautéing & tempering oil
Pure Sea Salt (Uppu)
Essential seasoning
Red Chilly Powder (Mulaku Podi)
Rich red color & spicy kick
Tomatoes (Thakkali)
Tangy rich gravy body
Turmeric Powder (Manjal Podi)
Golden color
Whole Cloves (Krambu / Grambu)
Warm pungent spice fragrance
Preparation & Cooking
Follow these structural culinary rituals to execute this dish perfectly.
Step 1
Heat coconut oil in a pan. Add cloves, cardamom, and cinnamon, and sauté until fragrant.
Step 2
Add the sliced onion and sauté until it turns soft and lightly golden.
Step 3
Add the tomato and cook until it becomes soft.
Step 4
Add chilli powder, coriander powder, garam masala, and turmeric powder. Mix well and sauté until the raw smell of the spices disappears.
Step 5
Add curry leaves and mix well.
Step 6
Add the potatoes and cook them in the second extract of coconut milk along with some water. Season with salt and stir occasionally.
Step 7
Once the potatoes are partially cooked, add the beans and cauliflower. Continue cooking until the vegetables are almost done.
Step 8
Add the carrots and cooked green peas. Mix gently and cook until all the vegetables are tender and the excess water has reduced.
Step 9
Pour in the first extract of coconut milk and mix gently.
Step 10
Simmer on low heat and reduce the curry to your desired consistency. Avoid boiling vigorously after adding the first coconut milk.