Potato stew is a very tasty, easy and simple traditional dish of Kerala. There are different methods of preparing potato stew.
Today I am posting Potato Stew that is prepared with boiled potatoes in coconut milk gravy. This dish goes well with Appam, Poori, Chapati, Puttu and Idiyappam or even with plain bread.
Ginger 1/2” piece
Green chilies 6
Turmeric powder ½ tsp
Salt to taste
Coconut oil 3 tsp
1st coconut milk 1 cup
2nd coconut milk 1 cup
3rd coconut milk 1 cup
Procedure for preparing Potato Stew:
Procedure for extracting coconut milk:
- Grate 1/2 of the coconut and extract the milk i.e. the 1st coconut milk by grinding the grated coconut with little water and squeeze it with hand and strain it. About 1 cup of 1st coconut milk is ready.
- Repeat the process for twice to extract the coconut milk i.e. the 2nd and 3rd coconut milk by grinding 1 cup of warm water with the coconut mixture and squeeze it with hand and strain it. About 1 cup of 2nd coconut milk is ready.
- Repeat the process for the 3rd coconut milk i.e. grind the leftover coconut mixture with 1 cup of warm water and squeeze it with hand and strain it. About 1 cup of 3rd coconut milk is ready.
- Boil the potatoes in pressure cooker with enough water, turmeric powder and salt.
- In a pan add ½ glass of water, onions (chopped), ginger (finely chopped into thin strips), green chilies (slit) and salt and bring it to boil.
- Peel the boiled potatoes and mash the potatoes lightly and add to the pan with 2nd coconut milk and 3rd coconut milk and bring it to boil.
- Add 1st coconut milk and just bring to boil and put off the stove immediately.
- Top the potato stew with coconut oil and curry leaves.
Potato Stew is ready. Serve with Appam, poori, chapatti and idiyappam.
- Always see to it, the 1st coconut milk is added to the curry in the final stage and it should not be boiled otherwise the curry will curdle.
- The thickness of the stew can be adjusted according to your preference.
- Adding coconut oil gives a good fragrance and taste to the stew.