Kerala Rice Noodles in A Coconut Stew
(Adapted from Anjum Anand's recipe)
- 1 12- ounce package of rice noodles (if you have never used these, you can find them at any Asian grocery store). Cook the noodles in plenty of salted water until al dente, or according to package directions. (Make sure you time your recipe so you don't have to leave the noodles standing while you prepare the sauce. The cooked rice noodles have a tendency to stick together. I cooked the noodles only as I got to the tail-end of preparing my sauce to avoid this.)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 medium carrots , chopped into rings about 1-cm thick
- 1 cup frozen peas
- 1 cup cut green beans (I used frozen, but by all means use fresh if you have those)
- 2 potatoes , skins scrubbed clean, then diced into 1-inch cubes. Cook the potatoes until tender-- you can either cover them with water, bring it to a boil, cover the pot, and simmer for 10 minutes, or, if you're as convenience-loving as I am, just place them in a microwave-safe bowl, place two tablespoons of water in the bowl, cover with a microwave-safe lid or a dish, and zap for 7 minutes until very tender. Mash the potatoes with a fork and set aside.
- 1 large onion , thinly sliced
- 20 curry leaves
- 4 green chillies , slit down the middle
- 1- inch piece of ginger , minced
- 4 cloves
- 1- inch cinnamon stick
- 30 peppercorns
- Fresh ground pepper and salt to taste
- 1 cup coconut milk
- 2 tsp sambar powder (Anand uses garam masala, but I liked the sambar powder better here because it is south Indian)
- 1 tsp coconut oil (use another vegetable oil if you don't have this)
Heat the oil in a large pot. Add the cloves, cinnamon and peppercorns and saute for a couple of minutes.
Add the sliced onion and saute, stirring frequently, until translucent. You don't want the onion to brown.
Add the ginger, curry leaves, and green chillies. Saute for another minute.
Add the broccoli, cauliflower and carrots and stir well together. Season with some salt and ground black pepper. Add 2 cups of hot water, bring to a boil, cover, and allow it to simmer about 5 minutes or until the vegetables are fairly tender.
Add the green peas, beans, and mashed potatoes. Stir well together and add a little more water if the mixture is too thick.
Reduce the heat to a simmer and add the coconut milk and sambar powder.
Check for salt and pepper and add more if needed.
Slide the drained, just-cooked noodles into the hot stew, and serve immediately.