Potato Stew – Potatoes stewed in coconut milk
Potato Stew – A type of “No-onion, No-garlic” gravy in which potatoes are stewed (slow-cooked in a liquid – stew-wiki) in coconut milk and tempered with spices and green chillies. Potato stew would be a great accompaniment for plain dishes like Idly, Idiappam, Appam etc.
“I am on a seafood diet, I see food and I eat it.“ – Anonymous
I have been meaning to prepare a stew variety for a really long time, but I just hate the coconut milk extraction process, although there is nothing hard about it. I just don’t like the grinding / squeezing mess, that’s it. 😐 😐 Sigh!!! Anyhow, the continuous rain has pepped up my mood today and that glee has triggered me to cook this potato stew despite my loathing for coconut milk extraction process. 😀 I could have used the ready-made coconut milk powder available in super markets, but I have made a recent resolution of not buying any Ready-made, Processed/Frozen food items. And, I strongly believe that the natural ingredients would beat up the ready-made ones in taste and health. That’s how I landed on my potato stew today and the outcome was so delicious with my Idlies, as I expected. 🙂 So, here I am typing out that delicious ‘kerala style’ potato stew recipe for you. 🙂
Over to Potato stew recipe from Home-Making-Delight..
Potato Stew Recipe – Potatoes stewed in coconut milk
Preparation Time: 5 minutes
Cooking time – 10 -12 minutes
A big coconut (Thengai) – one half (If it is small/medium, use the whole one or 3/4th atleast)
Potatoes (Urulai Kizhangu)- 2
Edible oil – 2 tbsp
Coconut oil – 2 tbsp (Optional, can be replaced with any edible oil)
Ginger (Inji) – 1/2 inch piece
Mustard seeds (Kadugu) – t tsp
Green chillies – 2
Pepper powder (Milagu thool) – 1 tsp
Urad dhal (Ulundhu) – 1 tsp
Cumin seeds (Jeera / Jeeragam) – 1 tsp
Ajwain (Omam) – 1 tsp (Optional)
Curry leaves (Karivepilai) – a few
Cilantro (kothamalli thazhai) – a few to garnish
Salt – as needed
Asafoetida (Hing/Perungayam) – a pinch
- Peel the skin off your potatoes and dice them. Slit your green chillies, chop your ginger and keep them ready.
- Grate/Cut the coconut and add 1.5 cup of water and extract coconut milk by grinding in a Mixie/food processor. This is called first coconut milk. Keep this aside. Repeat the process by using the same coconut residue. Add 1.5 cups of water to it; grind and squeeze out the coconut milk. This is called second coconut milk which would be watery when compared to the first. Click here to see step-by-step coconut milk extraction process.
- Boil the chopped potatoes and ginger in the second coconut milk in a non-stick pan/kadai in medium flame.
- Once the potatoes are well cooked and the milk is absorbed, switch off the stove.
- Mash them well using a potato-masher or spatula.
- Heat 2 tbsp of veg oil & 2 tbsp of coconut oil in a kadai and add mustard seeds. When they begin to splutter, add jeera, ajwain, urad dhal, slit green chillies and curry leaves.
- Add the mashed potatoes with salt and pepper and saute well for a minute.
- Add the first coconut milk and bring to boil in medium flame. Add hing to it and let it boil for a minute and switch the stove off.
- Garnish with cilanto and enjoy your tasty Potato Stew with your Idly / Idiappam / Appam. I guess this would go well with Chapathis too.
- You can use ready-made coconut milk powder also. But, I recommend the natural one.
- This potato stew can be eaten with kerala special dishes like puttu, Appam etc. This goes well with Poori, chapathi, adai and even plain bread.
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