Potato Stew Ishtu Recipe
This potato stew, ishtu recipe is a specialty from the southern state of Kerala in India.
It is also spelt as eshtu by some. Whatever the name this stew is great.
Kerala being coastal area, coconuts grow in abundance.
Coconuts are commonly used in cooking.
Grated fresh coconut as well as coconut milk is used to make all kinds of dishes.
This potato stew is traditionally served with appam, chapatti, idiappam, puttu, dosa etc.
Potato stew Ishtu recipe
Almost everyone loves potatoes and this combination of potatoes and coconut milk is a popular dish.
How to make Potato stew - Ishtu
Ingredients for serving 3-4
Potatoes- 3 medium
Onions - 2 medium
Green chilies - 4 to 5, more or less according to taste.
Ginger sliced fine -1tsp
Black pepper seeds, crushed(optional) - 2 pinches
Coconut milk from - half coconut
Water - 1 cup to extract coconut milk
Garam masala - whole or crushed (optional)
Salt – 1/2 tsp or according to taste.
Preparation to do before cooking
Chop potatoes in cubes. Boil/ cook and keep aside.
Chop onions, green chilies and ginger, keep aside.
Crush grated coconut and extract first and second milk and keep both the milks aside in separate containers.
Method to make
Heat 2 tsp oil in a kadai/pan or cooker (as you wish).
Add sliced onions, green chilies and ginger.
Fry for 4 minutes then add boiled/cooked potatoes,
Add salt according to taste. Then add 2nd lot of coconut milk and close with a lid.
Continue cooking. Once it becomes slightly thick, add 1st creamy coconut milk.
When it comes to boil, switch off the flame and add curry leaves and/or coriander leaves.
Serve hot with idiyappam, chappathi, appam and puttu. You can also serve it with any bread, poori, roti etc.
You can add green peas, chopped carrots or beans according to your taste
This preparation with potatoes and coconut milk is yummy, as our family members, all love both the ingredients.