A traditional stew from Kerala that is served with aapam or idiyappam
- 3 Potato (peeled and cubed)
- 1 big Onion (sliced)
- 4 - 5 Green Chilly (cut lengthwise)
- 1 piece Ginger (finely chopped)
- 1 cup Thin coconut milk
- 1 cup Thick coconut milk
- Water (as needed)
- 2 springs Curry leaves
- to taste Salt
- 1 tbsp Coconut oil
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.
- 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'.