Kerala Potato Stew

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 1 - medium-sized potato, boiled and peeled
  • 1 - onion, chopped finely
  • 2 inches ginger
  • 3-4 - green chillies
  • 2 cups - coconut milk or fresh grated coconut
  • 3-4 - curry leaves
  • 1 tsp - mustard seeds
  • 4 tbsp - coconut oil
  • A pinch turmeric powder

How to Make Kerala Potato Stew

  • Chop the boiled and peeled potato into 2 inch cubes and keep aside.
  • Heat 2 tbsp of coconut oil in kadai and add mustard seeds.
  • Add haldi, ginger, green chillies and curry leaves after the seeds splutter.
  • Add finely chopped onions and fry until they turn brown and transparent.
  • Meanwhile, grind the grated coconut with water to a smooth paste.
  • You can omit this step if you are using coconut milk.
  • Add half the coconut paste/coconut milk to the fried onions.
  • Add salt; cover and boil for another 3-4 mins.
  • Add the potato cubes and the remaining coconut paste/coconut milk.
  • Add water if required and cook covered for 4-5 mins.
  • Serve hot with rice or rotis.
  • Recipe courtesy: http://maneadige.blogspot.in/

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