Potato stew ( Ishtu ) is a divine dish from Kerala. Ishtu goes well with appam and ghee rice. This is our family favourite and I learnt this dish from my mother’s maid Lakshmi Menon. I have learnt many recipes from her. I still cherish the memories and I have spent good times with her. The Ishtu recipe has a combination of two types of onions. Very delicious.
Peeled and diced potatoes – 3 cups
Slit green chilli – 4
Sliced big onions – 1 cup
Sliced small onions – 1/2 cup
Finely chopped ginger – 1 tablespoon
Coarsely crushed black pepper powder – 3 pinches
First extract coconut milk – 1 cup
Second extract coconut milk – 5 cups
Cornflour – 1 and 1/2 teaspoon
Salt to taste
Coconut oil – 3 tablespoons
Curry leaves – little
Heat a pan. Add the second extract coconut milk. Add the diced potatoes. Cook on medium flame . When 3/4 cooked add the sliced big and small onions. Add the slit green chillies. Add the chopped ginger. Cook till the potatoes are soft. Add salt to taste. Add the cornflour to the first extract of coconut milk. Mix well. Add this to the Ishtu. Simmer for 5 minutes. Switch off the stove. Add the pepper powder, coconut oil and curry leaves. Mix well. Serve hot with appam.
1) The Ishtu has to be white in colour.
2) Can add little boiled green peas to the Ishtu.