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.

ONION PUDINA CHUTNEY

Mint/pudina leaves are used as medicinal herb to treat stomach ache, irritable bowel syndrome and chest pains.

Coconut is one of the foods that is classified as "superfood". Coconut has lot of health benefits and population who eat lot of coconut are among the healthiest people in the planet. It helps to fight bacteria, fungi and viruses. It protects the hair from damage.

In this chutney onion, red chillies, coconut and pudina are sauteed and made into a fine paste. Usually when I make chutney I add onion, coconut and red chillies. Some pudina leaves were there so I added and the whole taste of chutney changed, I liked the taste of mint /Pudina leaves in the chutney. This spicy chutney is served with idli/dosa( Indian breakfast).

INGREDIENTS

Onions                               3
Pudina/mint leaves      1/2 tea cup
coconut                              1/2 tea cup
Red dry chillies              2-3
Sunflower oil                  1 tbsp
Salt to taste

METHOD

Heat oil in a deep frying pan on medium heat. Add the red dry chillies and onions and sauté till Onion changes colour.

Add pudina and coconut, saute for 2- 3 minutes. Turn off the heat.

Let it cool down. Blend it in a blender by adding little water and salt into a fine paste.

Serve with idli/ dosa.