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Pachakari Ishtew Recipe

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4.2 from 3 reviews

Pachakari Ishtew is a flavorful South Indian-style vegetable stew made with a medley of fresh vegetables simmered in aromatic spices and rich coconut milk. This hearty and comforting dish combines cauliflower, carrots, turnips, courgettes, green beans, and a blend of spices such as cinnamon, black pepper, and fresh curry leaves to create a vibrant, creamy stew perfect for pairing with dosa or plain rice.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Vegetables

  • 100 gms Cauliflower (cut into small florets)
  • 100 gms Carrots (cut into bite-sized slices)
  • 150 gms Turnips (cut into bite-sized slices)
  • 150 gms Courgettes (cut into bite-sized slices)
  • 100 gms Green Beans (cut into bite-sized pieces)
  • 100 gms Red onion (finely chopped)

Aromatics and Spices

  • 10 gms Garlic (finely chopped)
  • 10 gms Ginger (finely chopped)
  • 2 nos Green chilli (slit down the middle)
  • 1 no Cinnamon stick (whole)
  • 1/2 tsp Black pepper crushed
  • 10–12 nos Fresh curry leaves (stripped from stem)

Liquids and Oils

  • 500 ml Water
  • 400 ml Coconut milk (thick)
  • 1 & 1/2 tbsp Olive oil

Others

  • Salt to taste

Instructions

  1. Prepare Vegetables: Cut the cauliflower into small florets and the carrots, turnips, courgettes, and green beans into bite-sized pieces.
  2. Chop Aromatics: Finely chop the red onions, garlic, and ginger to enhance the stew's flavors.
  3. Prepare Green Chillies and Curry Leaves: Slit the green chillies down the center lengthwise, keeping the top intact. Wash, dry, and strip the fresh curry leaves from their stems.
  4. Heat Oil and Add Whole Spices: Heat olive oil in a pot over medium heat. Add the cinnamon stick and slit green chillies to infuse the oil.
  5. Sauté Onions: Add the chopped onions and sauté until they turn translucent, about three minutes.
  6. Add Garlic and Ginger: Incorporate the chopped ginger and garlic, sautéing for an additional two minutes to release their aromas.
  7. Add Curry Leaves: Stir in the fresh curry leaves for a fragrant base.
  8. Add Vegetables in Stages: Add the cauliflower and carrots first and sauté for four minutes. Next, add turnips and courgettes and continue sautéing for another four minutes.
  9. Simmer Vegetables: Pour in the water and bring to a boil. Reduce heat and simmer until the vegetables are nearly cooked.
  10. Add Green Beans: Add the green beans and continue simmering for 2-3 minutes until tender.
  11. Season: Add crushed black pepper and salt to taste, stirring to combine.
  12. Finish with Coconut Milk: Pour in the thick coconut milk and simmer gently for no longer than five minutes to prevent splitting.
  13. Serve: Serve the Pachakari Ishtew hot alongside dosa or plain rice for a delightful meal.

Notes

  • Be careful not to overcook after adding coconut milk as it may split.
  • You can adjust the level of green chillies to control the stew’s spiciness.
  • Use fresh coconut milk for the best flavor and texture.
  • This stew pairs excellently with dosa, idli, or steamed rice.
  • Vegetable quantities can be adjusted based on preference and availability.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: South Indian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/pachakari-ishtew-recipe/