POTATO STEW – BOILED POTATO CURRY IN COCONUT MILK

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.

Ingredients:

Potatoes                                           3

Onion                                                 1

Ginger                                               1/2” piece

Green chilies                                   6

Turmeric powder                          ½ tsp

Salt to taste

Coconut oil                                       3 tsp

Coconut milk:

1^st coconut milk                            1 cup

2^nd coconut milk                           1 cup

3^rd coconut milk                            1 cup

Procedure for preparing Potato Stew:

Procedure for extracting coconut milk:

1. Grate 1/2 of the coconut and extract the milk i.e. the 1^st coconut milk by grinding the grated coconut with little water and squeeze it with hand and strain it. About 1 cup of 1^st coconut milk is ready.
2. Repeat the process for twice to extract the coconut milk i.e. the 2^nd and 3^rd 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 2^nd coconut milk is ready.
3. Repeat the process for the 3^rd 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 3^rd coconut milk is ready.
4. Boil the potatoes in pressure cooker with enough water, turmeric powder and salt.
5. 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.
6. Peel the boiled potatoes and mash the potatoes lightly and add to the pan with 2^nd coconut milk and 3^rd coconut milk and bring it to boil.
7. Add 1^st coconut milk and just bring to boil and put off the stove immediately.
8. Top the potato stew with coconut oil and curry leaves.

Potato Stew is ready. Serve with Appam, poori, chapatti and idiyappam.

Note:

1. Always see to it, the 1^st coconut milk is added to the curry in the final stage and it should not be boiled otherwise the curry will curdle.
2. The thickness of the stew can be adjusted according to your preference.
3. Adding coconut oil gives a good fragrance and taste to the stew.