Potato Stew

Stew

Ah so today it a very famous dish of Kerala "The Stew". I miss those days when we were kids, this stew was made in a stone kadai and the stew had a special taste. Sometimes it is made in iron vessel and cooked on the traditional wood fire which gave a fabulous taste. This when served with Aapam we eat 8 to 10. The taste was to die for. After which we have a wonderful nap.

Whenever aapam is made this is the side dish. Very simple and easy recipe. Best tasting, you can give it toddlers as it is not a spicy gravy. My one year old just loves this. It also goes well with Chapati, idly, Utapam.

Ingredients:

Potatoes- ½ kg
Coconut- 1 big
Green chilli- 6-8 slit
Ginger- 2 cm (sliced)
Onions- 2 chopped
Coconut oil- 1 tsp (optional)
Salt- to taste
Water-3 cups

Method:

Grate coconut and grind it to a smooth paste with 1 cup warm water.
Fiter the coconut paste and extract the coconut milk and keep aside.
You will get approax 3 cups of coconut milk.
Peel potaoes and cut into cubes.
Chop onion, green chillies and ginger.
In a pressure cooker boil potatoes, onion, green chilli, ginger, salt and curry leaves for 3 whisltes.
After 3 whisles put off the flame and let the pressure come down. Open the lid and heat the flame gain.
Add the extracted coconut milk and coconut oil and just let it heat (not boil) for a minute.
Put off the flame and Serve hot with chapattis./Aapam.




Points to be Noted:
  • Do not let the gravy boil after adding coconut milk, as it will curdle.
  • Few curry leaves can be added before serving.
  • Addition of coconut oil need not be skipped.

Paleo Girl

Tinku Shaji holds a bachelor of engineering in food engineering whose major interest is developing new recipes, food styling and food photography.

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