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The simplicity of this dish and the wholesome flavor of the potatoes is just a beautiful combination. Potato Stew is a dish that kids take to very easily. It goes great with Rice, Appams, Idli or Dosa. Enjoy this great dish from the State of Kerala!
Prep time:20 min (including boiling potato)
Cook time: 15 mins
Serves: – 4
Ingredients:
Potatoes – 2, med. boiled & peeled
Water – 13 oz (same amount as the coconut milk)
Onion – 1/4 med., sliced
Green Chillies – to taste
Salt – to taste
Ginger – 1/2 tbsp, grated
Coconut Milk – 13.5 oz can
Curry Leaves – 1 sprig
Coconut Oil – 1/2 tbsp
Method:
1. In a pan, add in the Water, Lighty mashed Potatoes, Salt, Onions and the Green Chillies.
2. Heat the pan on medium heat, covered and bring to boil.
3. Once it has come to a boil, uncover and add in the ginger and the Coconut Milk.
4. Mix well and allow it to come to another boil.
5. After that add in the Curry Leaves, drizzle the Coconut Oil.
6. Cover and let it rest of a couple of minutes. This allows the aroma and the flavor to seep in.
7. Optional – Sprinkle Black Pepper at the time of serving.
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8 Responses to “Potato Stew – A dish from Kerala”
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October 27th, 2008 at 8:54 pm
I make a non-vegetarian version of this potato stew. I cut up chicken into bite size pieces and cook the chicken in a non-stick skillet until it is no longer pink, and then add it to the stew and cook it. I love it.
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October 28th, 2008 at 4:03 pm
Stew curry is incomplete without the whole spices and ground spices
Whole Spices
-Heat the oil add one stick of cinnamon, 2 green cardamoms , 2-3 cloves and curry leaves sauté till the fragrance fill the air and the add the onion
Ground Spices
- On a sauté pan dry roast – fennel seed (sauf), one stick cinnamon , green cardamoms, 2 cloves until it changes color. Grind the dry ingredient and add one to 2 tsp of this power to Stew at end of cooking process.
Add few cilantro leaves to the stew after you have turn off the heat, add a very good flavor.
- Add mixed vegetable (carrot, bean, cauliflower) to make the stew more colorful and rich!
[Reply]
November 4th, 2008 at 11:16 am
I was looking for this version w/o the spices as I like it plain. Thanks for posting
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November 19th, 2008 at 5:30 am
I make this same stew but I add turmeric for colour and a squeeze of lime for extra flavour just after turning the heat off. Do try it.
[Reply]
March 8th, 2009 at 5:34 pm
This is the potato stew exactly we prepare – call it Istoo in Malayalam. This curry version has no added garam masala or lime/ or any other veggies. Try it this same way to have with Idli especially or appams.
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March 24th, 2009 at 8:57 am
This tastes better if the potatoes and onions are cooked together rather than boiling the potatoes separately.
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April 21st, 2009 at 4:29 pm
anshu: this is the original version of ishtu
i guess ur version seems interesting but it ain’t original ishtu
thanks a bunch… smtc gals!!!
tip: u can begin by sauteing the onion ginger and g chili in coconut oil till onions are transluscent and continue with the same methods stated above
[Reply]
May 11th, 2009 at 8:43 pm
I am a Keralite and I have to say the ingredeints mentioned here are the right ones for an authentic ‘Istoo’ as we call it in Kerala. No extra spices or garam masalas. Just the ones mentioned it. Thats the simplicity of this dish. Thanks for posting this recipe Hetal.Anuja. You guys rock. And you guys keep things authentic too!
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