Kerala’s potato stew is a creamy and mildly spiced, which is pretty easy to make. It is served with Appam and is also a must during festivals and special occasions.
Appam and Ishtu/stew is yet another favorite at home. This makes to our dinner table at least once in a week. We like our ishtu a bit thick (not too runny). So please adjust the consistency of the gravy to your choice.
You need –
- Potatoes – 2, large boiled, peeled and roughly mashed
- Thick coconut milk – 3/4 cup
- Onion – 1 medium, thinly sliced
- Green Chilies – 1 or as per taste
- Ginger – I small piece, finely sliced
- Salt – to taste
- Curry Leaves – 1 sprig
- Coconut Oil – 2 teaspoons
- Water – 3/4 cup
How to –
In a pan add the water, sliced onion, green chili, curry leaves, ginger and bring to a rolling boil.
Add the potatoes and mix well. Continue to cook for 2 minutes.
Add the coconut milk, salt and bring to a gentle simmer but do not boil.
Drizzle the coconut oil and cover and let it sit for a few minutes before you serve.
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