Name: Ishtu Kerala Style
Prep time: 30 min
Total time: 30 min
Ingredients: 4 nos Potato; 2 nos Carrots (I use baby carrots); 1/4 Green peas (I use it to give a color to my stew, Pacha pattani); 2 nos Onions (julienned, big); 1 1/2 inch Ginger (thinly sliced lenghtwise); 1/2 tsp Garlic paste; 2 stems Currly leaves; 2 cups Thin coconut milk; 3/4 to Thick coconut milk; 2 tbsp Oil; Salt (As reqd); 3 flaps Cinnamon (Karugapatta); 3 nos Cloves (Grambu); 3 nos Cardamoms (Elakka); 1 no Bay leaf

Ishtu Kerala Style

Kerala Urulakizhangu( Potato) stew

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

4 nos Potato
2 nos Carrots I use baby carrots
1/4 Green peas I use it to give a color to my stew, Pacha pattani
2 nos Onions julienned, big
1 1/2 inch Ginger thinly sliced lenghtwise
1/2 tsp Garlic paste
2 stems Currly leaves
2 cups Thin coconut milk
3/4 to Thick coconut milk
2 tbsp Oil
Salt As reqd

For Masala:

3 flaps Cinnamon Karugapatta
3 nos Cloves Grambu
3 nos Cardamoms Elakka
1 no Bay leaf

Instructions

Peel off the skin from potatoes and carrots.
Microwave each item separtely with enough water and salt.
:- Cooking time for potato and carrot can be different.
Take aside 1/4 cup of cooked potatoes, mash it very well and keep it aside.
Heat 2 tbsp of oil in a pan.
Add the masala ingredients to it.
Once the masala aroma comes out, add onions, green chillies, curry leaves, followed by ginger and garlic.
When you see onions becoming translucent and green chillies skin bubbling up, add green peas and saute for 7 minutes.
To this mix, add cooked potatoes and carrots and coat them well with the masala mix.
Add thin coconut milk along with mashed potatoes and let it cook on low flame for 15 mins.
:- Mashed potatoes thickens the gravy.
Taste test here for salt and adjust to taste.
Add thick coconut milk, bring it to boil and take it out immediately from the stove.
:- The gravy consistency should be thick and gluey.
Garnish with more curry leaves .
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.
Enjoy the Ishtu Kerala Style!!

Tried this recipe?Let us know how it was!

Response (6)

j

jincy May 27, 2009

vary tasty

D

Devi January 22, 2009

Greenpeas idea kollam.. :). Nice post

K

Karthika Anurudh January 22, 2009

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

J

Jayasree January 22, 2009

ee peru adhyamaya kelkunne…. curry kollam


Load more replies (2)
e

elsa January 15, 2011

Very good recipe. Good with palappam.

V

Vimala January 22, 2009

It is very good…

4 from 6 votes (6 ratings without comment)

Ishtu Kerala Style