Ishtu Kerala Style

by sowmyaanilpillai
Kerala Urulakizhangu( Potato) stew
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Votes: 6
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Potato - 4 nos
  • Carrots(I use baby carrots) - 2 nos
  • Green peas(I use it to give a color to my stew, Pacha pattani) - 1/4
  • Onions(julienned, big) - 2 nos
  • Ginger(thinly sliced lenghtwise) - 1 1/2 inch
  • Garlic paste - 1/2 tsp
  • Currly leaves - 2 stems
  • Thin coconut milk - 2 cups
  • Thick coconut milk - 3/4 to
  • Oil - 2 tbsp
  • Salt(As reqd) -
For Masala:
  • Cinnamon(Karugapatta) - 3 flaps
  • Cloves(Grambu) - 3 nos
  • Cardamoms(Elakka) - 3 nos
  • Bay leaf - 1 no
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Potato - 4 nos
  • Carrots(I use baby carrots) - 2 nos
  • Green peas(I use it to give a color to my stew, Pacha pattani) - 1/4
  • Onions(julienned, big) - 2 nos
  • Ginger(thinly sliced lenghtwise) - 1 1/2 inch
  • Garlic paste - 1/2 tsp
  • Currly leaves - 2 stems
  • Thin coconut milk - 2 cups
  • Thick coconut milk - 3/4 to
  • Oil - 2 tbsp
  • Salt(As reqd) -
For Masala:
  • Cinnamon(Karugapatta) - 3 flaps
  • Cloves(Grambu) - 3 nos
  • Cardamoms(Elakka) - 3 nos
  • Bay leaf - 1 no
Votes: 6
Rating: 4
You:
Rate this recipe!
Instructions
  1. Peel off the skin from potatoes and carrots.
  2. Microwave each item separtely with enough water and salt.
  3. :- Cooking time for potato and carrot can be different.
  4. Take aside 1/4 cup of cooked potatoes, mash it very well and keep it aside.
  5. Heat 2 tbsp of oil in a pan.
  6. Add the masala ingredients to it.
  7. Once the masala aroma comes out, add onions, green chillies, curry leaves, followed by ginger and garlic.
  8. When you see onions becoming translucent and green chillies skin bubbling up, add green peas and saute for 7 minutes.
  9. To this mix, add cooked potatoes and carrots and coat them well with the masala mix.
  10. Add thin coconut milk along with mashed potatoes and let it cook on low flame for 15 mins.
  11. :- Mashed potatoes thickens the gravy.
  12. Taste test here for salt and adjust to taste.
  13. Add thick coconut milk, bring it to boil and take it out immediately from the stove.
  14. :- The gravy consistency should be thick and gluey.
  15. Garnish with more curry leaves .
  16. Standards I follow:- 1) 2 cups thin milk = 1 1/4 cup water + 3/4 cups thick milk 2) If I dont have all masala ingredients, I use 1/4 - 1/2 garam masala powder (But taste is very much compromised..). 3) Before serving I take out masala sticks out, if I end up using whole spices. 4) Some times, I put star anise before serving as garnish and serving purposes.
  17. Enjoy the Ishtu Kerala Style!!
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6 comments

curryadmin
jincy May 27, 2009 - 5:06 pm

vary tasty

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curryadmin
Devi January 22, 2009 - 9:04 pm

Greenpeas idea kollam.. :). Nice post

Reply
curryadmin
Karthika Anurudh January 22, 2009 - 9:05 pm

very tasty dish, goes well with appams and vellappamm…thanks

Reply
curryadmin
Jayasree January 22, 2009 - 9:07 pm

ee peru adhyamaya kelkunne…. curry kollam

Reply
curryadmin
elsa January 15, 2011 - 3:28 pm

Very good recipe. Good with palappam.

Reply
curryadmin
Vimala January 22, 2009 - 9:03 pm

It is very good…

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