Ishtu / Kerala potato stew

September 11, 2013February 24, 2014 | Rekha Vengalil

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.

Kadala parippu pradhaman / Chana dal Kheer

September 10, 2013October 18, 2016 | Rekha Vengalil

Onam is here again! and I have planned to post onam sadya recipes this week. Unsure if I will be able to do all of it by 16th; yet promise to fit in as much as possible. I already have a few that you might want to check out

And today I have this delicious payasam/pradhaman made of coconut milk and chana dhal. Traditionally fried coconut pieces are also added in but I forgot to buy them and realised only when I started making the payasam.

You need –

Chana dal – 250 grams, cleaned & washed
Palm sugar/ Jaggery – 400 grams, grated
Coconut milk
- Think Coconut milk – 3/4 cup
- Medium thick coconut milk – 1.5 cups
- Thin coconut milk – 3 cups
Ghee – 2 tablespoon + 1 tablespoon of frying cashewnuts
Cardamom powder – 1/4 teaspoon
Cashewnut and coconut pieces – 40 grams each

How to –

In pressure cooker, cook the dal with enough water (around 3 cups). Once done mash roughly and set aside.

In pan melt the palm sugar/jaggery with 1/4 tablespoon water and aside. Now heat a heavy bottom pan and add 2 tablespoons of ghee. Add the cooked dal and melted jaggery and mix well. Be careful as the ghee will start to splatter so take care.

Stir till everything is well combined. Now add the thin coconut milk and bring to a rolling boil. Add the medium thick coconut milk and cook till the payasam thickens and reduces to half. Stir frequently. Add the Thick coconut milk and bring to a gently simmer.
Turn off the heat add the cardamom powder and mix well.

In a small frying pan, heat 1 tablespoon of ghee and fry the cashew and coconut pieces (if using) till golden brown. Add this to the payasam and mix well. Serve hot.

Rava Dosa

August 6, 2013April 25, 2014 | Rekha Vengalil

You need –

For the batter

Semolina/Rava – 1/2 cup
Rice flour – 1/2 cup
All purpose flour – 1/4 cup
Yogurt – 1/4 cup (beaten)
Onion – 1 medium ,minced or finely chopped
Green chili – 1, chopped
Ginger – finely chopped, 1 tablespoon
coriander leaves – chopped, 2 tablespoon
Curry leaves – 1 twig, chopped
cumin seeds – 1/4 teaspoon
water – as required for mixing
salt as required

Oil/ghee for drizzling

How to –

In a bowl mix the above ingredients under “for the batter” with enough water and set aside for an hour.

Heat the dosa griddle. Take I ladle of batter and spread into a circular motion (If you are not using a non-stick pan then add a teaspoon of oil and then spread the batter), Drizzle oil/ghee along the edges of the dosa, cover and cook till the base begins to brown.