Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegetable moily. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegetable Moily is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Vegetable Moily is something that I have loved my whole life.
See great recipes for Vegetable Moily, Paneer moily too! Let seasonal produce steal the spotlight with easy vegetable recipes from Food Network. Even if you choose to include some meat, vegetables dominate these quick-cooking meals.
To get started with this recipe, we must prepare a few ingredients. You can have vegetable moily using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Vegetable Moily:
- Make ready 1 1/2 cups mixed vegetables
- Make ready 2 cups coconut milk
- Get 1 onion, finely chopped
- Take 2 tsp ginger, finely chopped
- Make ready 3 green chillies, chopped
- Take 1/2 lemon
- Prepare 1/2 tbsp coconut oil
- Make ready 1 tsp mustard seeds
- Take 1/4 tsp asafoetida
- Prepare 1/4 tsp tumeric powder
- Take 12 cashew nuts
- Take 10 curry leaves
- Prepare To taste, salt
- Make ready 1/2 tbsp coconut oil, for final cooking
Green Spinach Superfood Shots Spinach, celery and apples pack a nutritional punch in this green superfood shot. Spinach is rich in vitamin A, folate, calcium and iron, and pairing it with vitamin C-rich lemon juice helps your body absorb the iron from the leafy greens. Vegetable Moilee - Kerala style veg moilee made with veggies, coconut milk and aromatics. Excellent side dish for rice, appam and idiyappam.
Instructions to make Vegetable Moily:
- Heat oil in a pan and add cashew nuts, onions, green chillies and ginger. Sauté till the onions are golden brown.
- Add coconut milk and salt and more x well.
- Cook till the coconut milk has a light boil. Then add lemon juice from the 1/2 lemon and mix well. Remove from the heat and let it cool down completely.
- Then pour it into a blender and blend it. Pass it through a seive and strain the mixture. Keep it aside.
- In a pan, heat the other 1/2 tbsp of coconut oil. Add mustard seeds, asafoetida and curry leaves.
- Add the vegetables, tumeric, salt and a little water. Mix well and cover the pan with a lid.
- When the vegetables are properly cooked, add the coconut gravy to it. Mix well and let it simmer for 4-5 minutes.
- Serve hot with roti or rice.
Recipe with step by step pictures. We love the traditional Kerala Meen Moilee at home. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list. Legal vegetables are defined for regulatory, tax and other purposes.
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