Many South Indian dishes such as Appam, Bisi Beel Bath, Dosa etc. are aromatic and excellent and can be eaten without regrets as they are low in carbs and calories.
Vegetables Stew
South Indian dishes are famous all over Barat. Especially idli, mendu vada and dosa. People cross the boundaries of craziness for them. But there is something else that if you eat, then you will feel very good in terms of test and the good thing is that you can make it easily at your home.
Whenever you feel bloated or heavy, rely on South Indian dishes, so that you can feel fresh and light with its healthy, easy to stomach but incredibly tasty dishes. Many South Indian dishes like Appam, Bisi Beel Bath, Dosa etc. are fragrant and excellent and can be eaten without any gilt as they are low in carbs and calories.
One such incredibly healthy South Indian dish is the Kerala style vegetable. It is made with vegetables like peas, potatoes, beans etc. and is very light for the stomach with a bold taste. So check out this super easy 5-step recipe to make delicious and fragrant Kerala style vegetables at home.
step 1
Heat 1 tbsp of coconut oil in a pan and add 2 cloves, 1 bay leaf, half inch cinnamon stick and 1 cardamom pod. Add half inch ginger and 2 thinly chopped green chilies. Now add 1 small onion and cut it thinly and fry it for 1-2 minutes.
Step 2
For this, cut 1 medium-sized potato into cubes, cut 1 carrot into cubes, add half a cup of chopped beans and half a cup of frozen peas. Add a pinch of salt and cook on medium flame until the vegetables become soft and tender.
Step 3
Add 1 cup of water to the pan and let it come to a boil. Close the lid of the pan and cook slowly on low temperature, making sure that the vegetables are cooking properly. Now add half a cup of coconut milk and stir it.
Step 4
When the vegetables are cooked, add ½ cup coconut milk (thick solution) and mix well. Cease the stew with some black pepper powder to enhance the taste. Cook the stew for 1-2 minutes at a low temperature.
Step 5
To prepare the tadka, just fry some curry leaves in the oil. Top the stew with fried curry leaves and a few drops of coconut oil and serve it. You can also keep this stew in an airtight container in the refrigerator for 2-3 days.
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