POTATO STEW

Potato stew is a simple side dish recipe which can be served with puttu, idiyappam etc.  But my daughter loves to have it with Bhakri (any kind of bhakri) hence I make this for her.

It is a mild dish prepared in coconut milk.  If not coconut milk, I use fresh cream also, but the taste differs.  I never use the ready made coconut milk as I prefer to take the pain of making the coconut milk at home.

It is a kerala special dish with puttu, idiyappam which they serve steaming hot  in banana leaf which I love to eat.  If you prefer, you can use the ready made coconut milk.

Let us look at the recipe now:

Ingredients:

1 large potato, peeled, cubed.
2-3 green chilli slit lengthwise
a small piece of ginger julienned
5-6 black pepper (optional)
salt
1 onion thinly sliced
2-3 tsp coconut oil
few curry leaves
1 1/2 cup thin coconut milk
1/2 cup thick coconut milk
1 big coconut to extract the milk.

Method:

1.  Heat the oil in pressure cooker.  Add one tsp oil.  add the green chilli, onion, ginger,black pepper  and saute till the onions are translucent.  add the potato and saute for a minute.

2.  Add the think coconut milk, salt, cover and pressure cook in medium flame for 2 whistles.  Allow to cool.

3.  After the cooker is cool down, remove, add the thick coconut milk and allow to simmer for few minutes.  Do not boil the same after adding the thick coconut milk.

4.  Add the remaining coconut oil, curry leaves.

5.  Potato stew is ready.

How to serve:

serve hot with idiyappam, puttu, bhakri etc.

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NOTE:  HOW TO EXTRACT COCONUT MILK.

Grate the coconut.  add 1/2 cup water and grind for for two minutes.   pass through the strainer  - this is the thick coconut milk. (also known as onnam pal means first milk)

Again add 1 12/ cup water and grind for two minutes.  strain it - this is the think coconut milk.  (known as rendam pal i.e. second milk)