Today we had some friends home for brunch. So I thought of treating them to a traditional appam and stew as this is something though typical Indian/ Kerala dish can be made not too spicy also to suit the non-Indian palate. This stew goes well with chapathi, puri, puttu, idiyappam and even with bread. What I have shared here is the standard recipe with the normal spice levels; but if you want a milder version just reduce the number of green chillies in the recipe.
Ginger sliced/diced -1 tbs
Onion -2 sliced
Curry Leaves-2 Sprigs
Thick Coconut milk-1 cup
Thin Coconut Milk-1 cup( If using canned coconut milk add 1/2 cup water to 1/2 cup coconut milk to make thin coconut milk)
Salt -to taste
Coconut oil-1 tbsp
Garlic- one finely chopped (optional)
Pressure cook diced potatoes with enough salt , thin coconut milk and water for 2 whistle or 2 minutes after putting the weight, set this aside.
Heat one tbsp of oil and add onion,ginger,green chilli,garlic and 1 sprig of curry leaves and sauté till the onion turns translucent. To this add cooked potato and mix well let it simmer for about 5 minutes
Add thick milk , when the curry comes to a boil switch off the stove and add the remaining curry leaves and close the pan for few minutes . Check the salt and if the curry is too thick dilute it with some hot water.