Mixed Vegetable Mappas
Mappas is one of the famous curry dish that are mostly eminent in christian cuisines. Not only christian community but also any other communities have tried the mappas at least once. If you hadn’t tried it yet i can help you with my recipe of easy but tasty Mixed Vegetable Mappas. This is the mappas version made with vegetables. It was a sunday night and i was out of non vegetables in my fridge. What i have left is just some vegetables that leftover from last night fried rice.
Mappas is a typical Chicken/Fish/Meat preparation cooked in coconut milk and is lightly spiced. I have never tried the version of vegetables. So i should tell you guys this Mixed Vegetable Mappas is amazing combination. The speciality of this version has all the goodness and freshness of the vegetables. It can be paired with anything. Chapathi,Appam,Idiyappam or even bread. I served it with Chappathi and it tasted amazing!
- Potato – 1,cut into small cubes
- Green peas – 1/2 cup
- Cauliflower florets – 1 cup,chopped
- Small onions/shallots – 1/4 cup,halved
- Vinegar – 1/2 tbspn
- Coconut oil – 1 tbspn
- Thick coconut milk – 1/4 cup
- Thin coconut milk – 1 cup
- Salt to taste
- Curry leaves – 1-2 springs
For the masala:-
- Chilly powder – 1 1/2 tspn
- Coriander powder – 1 1/2 tspn
- Haldi – 1/4 tspn
- Fennel Seeds/Perumjeerakam – 1 tspn
- Cinnamon – 1″ piece
- Ginger – 1 tsp.,chopped
- Garlic – 2 cloves
- Grind together the ingredients mentioned for the masala to a smooth paste.
- Heat oil in a thick bottomed kadai and saute small onions. When it starts browning,mix in the ground masala paste.
Saute for 3-5 minutes or till the raw smell of the masala subsides.
- Add in the chopped vegetables and saute for 3-5 minutes.
- Pour the thin coconut milk,vinegar and salt to taste and let it boil, then simmer and cook till the vegetables cook well and the gravy thickens.
- Add the thick coconut milk and the curry leaves and switch off the flame.
- Serve hot with appam/ chappathi,etc.