Baby Corn Stew Recipe

This is a very healthy Kerala dish made up of stir fried vegetables and coconut milk.

Paramita Majumder
Baby Corn Stew Recipe
742 ratings.

This is a very healthy dish made up of stir fried vegetables and coconut milk. This is a Kerala style dish. It is a simple yet very tasty recipe. It can be served as a side dish with rice or appam. Normally, this dish is prepared with vegetables like beans, cauliflower, carrot and potato and green peas but here I have made it with baby corns, carrot, and potato.

Serve Baby Corn Stew along with Appam and Raw Mango chutney for a weekday meal.

If you like this recipe, you can also try other Stew recipes such as

  1. Vendakka Stew Recipe
  2. Persian Eggplant Stew Recipe
  3. Eggplant and Garbanzo Stew Recipe

Course: Dinner
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

25 M

Total in

35 M


4 Servings


  • 12 Baby corn
  • 1 Carrot (Gajjar)
  • 1 Potato (Aloo)
  • 2 Onions
  • 4 cloves Garlic
  • 1 inch Ginger
  • 1/2 cup Coconut milk , Thick
  • 1 cup Coconut milk , Thin
  • 4 Cardamom (Elaichi) Pods/Seeds
  • 1 inch Cinnamon Stick (Dalchini)
  • 3 Cloves (Laung)
  • Salt , as per taste
  • Coconut Oil , as required 
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Black pepper powder
  • 1/2 Red Chilli powder
  • For Seasoning :
  • 1 Dry Red Chilli
  • Curry leaves , a few
  • 1/4 teaspoon Mustard seeds (Rai/ Kadugu)

How to make Baby Corn Stew Recipe

  1. To begin making the Baby Corn Stew recipe, wash and cut corns and carrot in small pieces. Also, chop the onions and dice the potatoes. 

  2. Once everything is ready, add ginger and garlic in a mixer grinder and make a paste out of it. Keep it aside. 

  3. Crush cardamom, clove and cinnamon and keep them aside.  

  4. Heat 2 tablespoons oil in a heavy bottomed pan. Add crushed cardamom, cloves, cinnamon and curry leaves.

  5. Cook for 30 seconds and add the onions. Cook till the onion turns soft and translucent. Now add ginger and garlic paste and cook for about 30 seconds.

  6. After 3 seconds, add all the vegetables. Mix, cover and let the vegetables cook well on low heat for 10 minutes.

  7. Add salt, turmeric powder, red chilli powder and black pepper powder. Saute for 1-2 minutes and then add thin coconut milk, cover and cook for 5 minutes more on low heat.

  8. When all the vegetables are cooked well, add thick coconut milk. Cook for 3 to 4 minutes on medium heat. Check for salt and adjust as per your taste 

  9. Lastly, we will prepare the seasoning. Add 1 teaspoon ghee in a tadka pan. Add 1 dry red chilli, curry leaves, and black mustard seeds. Cook for about 20 to 30 seconds and add this seasoning to the curry.

  10. Serve Baby Corn Stew along with Appam and Raw Mango chutney for a weekday meal.

Baby Corn Stew Recipe is part of the Recipe Contest: South Indian Cooking