Ishtu ( potato stew)



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.

Chef’s Tips

1) The Ishtu has to be white in colour.

2) Can add little boiled green peas to the Ishtu.






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