- Submitted by Dahlia on 2nd Apr 2011
(Potato Istoo, Uralakilangu Estu)

Ingredients
- 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 tbsp
Method
- Take the thin coconut milk in a pan (or a pressure cooker) and add the potatoes, onion, green chilies and ginger into it.
- Add required salt, some more water and turn on the stove.
- Boil the potatoes till it turns soft and mushy. (If using pressure cooker, cook for 2 whistles.)
- Open the lid, reduce the flame and add the thick coconut milk.
- Let it just heat through for about 2 minutes.
- Add the coconut oil and curry leaves to the stew and switch off.
- Keep the pan covered for few minutes so that the flavors of the oil and curry leaves can be induced into the stew.
Serving Suggestions
- 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.
Variations
- 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 flavor 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'.

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