Sunday, November 9, 2014

Potato Stew/ Ishtu

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
Green chilly-5
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)
Water-1/2 cup
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 saut√© 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.

1 comment:

  1. Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us. Spices Online


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