Wednesday 27 February 2019

Potato Ishtu | Easy Potato stew | Kerala Ishtu Recipe

So folks, I am back with yet another breakfast special recipe. Well, last time I posted how to prepare Idiyappam and so following that I am going to write how to make the Potato Stew or Ishtu, today, which is one of the commonly prepared side dish for Idiyappam at our place. It is unimaginably simple and sooper delicious and subtle and light on the tummy as well. The only prep work needed for the Ishtu is the coconut milk. If you have a tin of ready made milk or that instant powder to prepare coconut milk, then it's uber easy. 

But I always like to prepare coconut milk from scratch. I usually have grated coconut ready in my fridge if else I grate them and prepare fresh milk out of it. It smells and makes the dish extra special and fresh :) There is one more way of preparing stew which is my mom's way for me, that will have to wait for another day now. This is my mil's way of  making stew. In fact this ishtu is also a dish for our Onam Sadhya too. That time we make it a little less watery :) So let's see how to make this tasty and yummy side dish for Idiyappam.

Serves: 3 persons

I Took: 

Preparation Time: 10 minutes

Cooking Time: 15 minutes

I Used:

Onion - 2-3 medium sized (sliced)
Potato - 1 medium-big sized (cubed)
Green Chilly - 2 nos - slit
Ginger - An inch piece - sliced
Coconut Milk - 1 cup (from half a medium sized coconut)
Curry Leaves - 2 sprig
Coconut Oil - 1 tbsp
Salt - As Needed
Water - ½ cup

The Way:

1. Slice the onions into thin slices. Peel the potatoes and cut them into small cubes (size as per your preference). I make them into small cubes and once cooked mash them well

2. Slit the green chillies. Slice the ginger into thin strips (Alternately you can chop the ginger finely as well)

3. Take all of them - sliced onions, cubed potatoes, slit green chilly and sliced ginger in a pressure cooker or pan. Add salt and little water, around ½ cup

4. Pressure cook them till done. I keep for 2 whistles in high and 3-4 in sim 

5. Adding more water while cooking can dilute the stew. If you fear that the stew will get burnt at the bottom while cooking then add little more water. Once cooked and the pressure is released, open the cooker and cook on sim to allow the water to evaporate. This step is completely optional and is required only if you add more water

6. Mash the potatoes a bit. If you like them whole then don't mash. While mashing the potatoes, chances are the green chillies might also get mashed. This can increase the heat of the stew. If you do not prefer then remove the chillies before mashing

7. Keep the flame on simmer. Add the thick coconut milk (If you are making the isthu for sadhya then add ½ or ¾ cup of coconut milk as you would need the ishtu to be more thicker) and give a gentle stir. Do not keep on flame for long. A minute or two is more than sufficient. Switch off the flame

8. Add the curry leaves and drizzle the coconut oil on top. Transfer to a serving bowl and serve with idiyappams or appams


  • If you like you can add carrots too along with potato. Cut them in the same size as that of the potato and add along with the potatoes


1 comment:

  1. Looks so appetizing and tasty! I seriously adore those appams.


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