Potato Stew Recipe ~ Ishtu Recipe
Potato Stew recipe – Kerala style potato stew recipe. We call it ‘Ishtu’. Goes with Idli/Dosas. Who doesn’t love this dish. Idlis soaked in Stew is just hunger craving food. Check out our other Onam Sadhya recipes.
Potato stew is very easy to make but how many of us have got us the right taste without getting it curdled. Here is the basic recipe with tips and tricks to cook it the right way!
Whenever there is any Malayalam festival at home, we prepare idli and potato stew or vegetable stew by default. It is a heavy dish but the taste cannot be compromised. we make red chilli chutney as well to have it along with idli and stew.
I have seen at many places that stew coconut milk gets curdled. But it does not in my case, I just follow my Moms recipe and it comes out perfect the way it has to be. Few reason for coconut milk to get curdled.
- Add salt well before adding coconut milk. Do not ad salt after adding coconut milk.
- After adding thick coconut milk / 1st extract/onnampaal, switch off and do not heat
- After adding 2nd extract/rendaampaal, do not let the stew go to rolling boil. just heating it up in medium flame will do.
Potato Stew Video recipe:
Potato Stew Recipe Pictorial directions:
Refer to Vishu katta recipe for details on extraction of coconut milk.
Extract 1st coconut milk extract and 2nd coconut milk extract (onnampaal and rendampaal)
Boil Potatoes, onions, Ginger, Green chilli in water with salt. Make sure to add water enough only for vegetable to get cooked.
Once potatoes are cooked, add 2nd extract coconut milk. (rendaampaal)
Let it just come to a boil in medium flame.
Switch off and add 1st extract coconut milk (onnampaal). Mix well and close. Let it sit for few minutes.
Drop in few curry leaves and pour little coconut oil on top of gravy and mix well. Coconut oil adds up more taste to the dish.
Potato Stew Recipe:
Potato Stew recipe
Ingredients
- 2.5 cup potatoes sliced and diced
- 3.5 cup sliced Onions
- 2 tbsp ginger finely chopped
- 7-8 green chillies slit
- 2 spring curry leaves
- 1 tbsp coconut oil
- 1 large coconut (to extract coconut milk)
- salt to taste
Instructions
- Extract 1st coconut milk extract and 2nd coconut milk extract (onnampaal and rendampaal)
- Boil Potatoes, onions, Ginger, Green chilli in water with salt. Make sure to add water enough only for vegetable to get cooked.
- Once potatoes are cooked, add 2nd extract coconut milk. (rendaampaal)
- Let it just come to a boil in medium flame.
- Switch off and add 1st extract coconut milk (onnampaal). Mix well and close. Let it sit for few minutes.
- Drop in few curry leaves and pour little coconut oil on top of gravy and mix well. Coconut oil adds up more taste to the dish.
