- submitted by Dahlia on 04-02-2011
(Potato Istoo, Uralakilangu Estu)
Potato – 3 (peeled and cubed)
Onion – 1 big (sliced)
Green Chilly – 4-5 ((cut lengthwise)
Ginger – 1” piece (finely chopped)
Thin Coconut Milk – 1 cup
Thick coconut milk – 1 cup
Water – as needed
Curry leaves – 2 springs
Salt – as needed
Coconut Oil – 1 tblsp
1. Take the thin coconut milk in a pan (or a pressure cooker) and add the potatoes, onion, green chillies and ginger into it.
2. Add required salt, some more water and turn on the stove.
3. Boil the potatoes till it turns soft and mushy. (If using pressure cooker, cook for 2 whistles.)
4. Open the lid, reduce the flame and add the thick coconut milk.
5. Let it just heat through for about 2 minutes.
6. Add the coconut oil and curry leaves to the stew and switch off.
7. Keep the pan covered for few minutes so that the flavours of the oil and curry leaves can be induced into the stew.
- This stew is traditionally served with aapam and idiyappam.
- This also tastes very good with sandwich bread, chappatti, poori, puttu or white rice.
- It can also be had as a simple potato soup with some toasted bread.
- Spicy food lovers can add some whole garam masala (1 cinnamon, 2 cardomom, 3 cloves, 1/4 tsp turmeric powder and 1//2 tsp fennel powder) while cooking the stew. This add the flavour of all the spices to the stew.
- Add some more vegetables to the stew like carrots, green peas, cauliflower, beans etc to the stew and you have 'Mixed Vegetable Stew