ISHTU OR POTATO STEW(KERALA STYLE)

Kerala style ishtu or stew made of coconut milk with potatoes, onion and ginger is very popular in Kerala. This side dish is a breakfast dish and is usually served with idli, dosa, appam and even it goes well with bread.

My mom's ishtu is so mouth watering and it is quite easy to make. I have made no variations in this recipe.

INGREDIENTS 










Potato 1 medium
Onion 1 medium
Ginger 1' piece grated
Coconut grated 1cup
Green chillies 2 no.
Coconut oil 1 tsp
Rice/ cornflour 2 tsp
Curry leaf 1 sprig
Salt to taste


METHOD

Heat kadai / pan and put  diced onion, potato, slit green chillies, grate the ginger and salt with enough water to cook them or put all these into a pressure cooker and cook for 1 whistle.

Grind the grated coconut, rice with little water and strain it to get a thick coconut milk (onampal or first milk).Again grind the coconut with little water and strain to  get a thinner coconut milk ( randam pal or second milk).

If rice is not added while grinding, mix  1 tsp cornflour each with first and second  coconut milk .Pour in the second milk to the cooked vegetables and allow it to  boil on low fire. Add the first milk and when it starts bubbling remove from fire. Do not let it boil or it will curdle.

Add coconut oil and curry leaves.Serve it hot with Idli, appam, dosa, bread etc
.

Note: Rice is added with grated coconut while grinding to thicken the gravy or if you are not adding rice add cornflour to the coconut milk and then cook.

POTATO STIR FRY ( KERALA STYLE)

Potatoes are not only delicious but also carry enormous health benefits. Eating potatoes can increase brain function, reduce inflammation and can prevent cardiovascular disease, but if you are over weight or diabetic you have to reduce the intake of potatoes.

I like potatoes very much and use in lot of dishes. Potato stir fry is very easy to make and this I learnt from my mom.

INGREDIENTS

Potato 2 nos medium
Onion 1 medium
Red dry chilies 3
Refined oil/coconut oil 1 tbsp
Turmeric powder
Salt to taste

METHOD

Cut the potatoes in 1 inch cube shapes and keep it aside

Grind the onion and red chilies.

Take a deep pan/kadai and heat the coconut oil. Add the ground paste, turmeric and saute for minute.

Add 1/2 cup water and salt. Cover with a lid and cook on low flame. Stir occasionally so that potatoes dont stick to the pan. Cook till the potatoes are done.

Serve as a side dish with hot steamed rice.