Kerala Potato Stew or Ishtu
Kerala Potato Stew or Ishtu is a South Indian comforting and hearty dish that is not only delicious but also offers numerous health benefits. It’s a staple in Onam Sadya, a traditional feast during the harvest festival of Onam. This recipe is perfect for those seeking a wholesome and satisfying meal that is gentle on the stomach.
Looking for a quick and delicious recipe to satisfy your Indian style stew cravings? Look no further than this 30-minute Kerala Ishtu. This homemade potato stew is one of my all-time favourite comfort foods. It’s a staple in Onam Sadya, a traditional feast during the harvest festival of Onam. And let me tell you, nothing beats the combination of making idiyappam and this creamy coconut milk stew. This velvety and comforting dish is brimming with flavour and is sure to become a family favourite. Moreover, it’s vegan and gluten-free. So put on your apron and let’s get cooking with this mouth-watering Kerala potato stew, or as we like to call it, Kerala Ishtu. Trust me, it’s a game-changer.
Ishtu Health Benefits
- ✅ Potatoes are a great source of vitamins, minerals, and dietary fiber, promoting good digestion and supporting gut health. This recipe is perfect for those seeking a wholesome and satisfying meal that is gentle on the stomach.
- ✅ Coconut milk, the star ingredient in Kerala Ishtu, adds a creamy texture while offering a wealth of health benefits. It contains medium-chain triglycerides (MCTs), a type of healthy fat that is easily metabolised by the body for energy. MCTs have been shown to support weight loss, improve brain function, and increase satiety.
- ✅ Spices such as turmeric, coriander, cumin, and garam masala have anti-inflammatory properties.
- ✅ Ishtu is a low-fat dish, which makes it a healthy option for people who are trying to lose weight or maintain a healthy weight.
- ✅ Additionally, this Indian stew veggie is a great recipe for stew if you’re looking to reduce your meat consumption. By opting for plant-based meals like Kerala Ishtu, you’re supporting your overall health and reducing your environmental impact. So, not only is this homemade stew delicious, but it’s also a responsible choice for our planet.
Essential Ingredients for Making Kerala Potato Stew
Here are the essential ingredients required for making an authentic Kerala Potato Stew for Onam festival:
- Potatoes 🥔 – Local small-sized red potatoes or baby potatoes work best as they cook faster & absorb flavors better
- Coconut oil – Lends a distinct tropical fragrance and helps cook ingredients like spices perfectly. There’s something unique about cooking with coconut oil. It is, in my view, the greatest cooking oil available and a must-have in any kitchen.
- Onion 🧅 – Preferably red onion sliced thinly for enhanced taste, color & texture
- Green Chilies – Slit whole red chillies or small green chillies provide a slightly spicy touch
- Curry leaves 🌿 – Fresh curry leaves are must for signature South Indian aroma
- Whole Spices – Cardamom, cinnamon, cloves etc for tempering crackle & taste
- Pepper – Freshly grounded black peppercorns for enhanced warmth
- Green Peas – Fresh or frozen green peas, adding a burst of sweetness and freshness
- Ginger – ginger packs a special magic touch that takes curries up a notch in multiple ways!
- Coconut milk 🥛 – gives the off-whitish look to the dish and provides a subtle sweetness. Also imparts a smooth and velvety consistency to the stew. The most important ingredient in this recipe in my opinion.
- Salt
Step-by-step Guide to Making Kerala Ishtu in 30 Minutes or Less
Kerala Potato Stew or Ishtu
Course: Breakfast, Brunch, Dinner, Gluten Free, Kerala Sadya Recipes, Lunch, Vegan, Vegetarian RecipesCuisine: South IndianDifficulty: Easy4
servings10
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minutesKerala Potato Stew or Ishtu is a South Indian comforting and hearty dish that is not only delicious but also offers numerous health benefits. It’s a staple in Onam Sadya, a traditional feast during the harvest festival of Onam. This recipe is perfect for those seeking a wholesome and satisfying meal that is gentle on the stomach.
Ingredients
3 Potatoes (medium sized,boiled)
2½ cups Coconut milk (First extract. Coconut cream could be used as substitute)
2½ cups Coconut milk (Second extract. Coconut cream could be used as substitute)
7 tablespoons Coconut oil
4 Cardamom (slightly crushed)
1 stick Cinnamon (broken)
5 Cloves
3 Onion (medium sized, chopped). If you have Pearl onions or shallots, use 1 cup of that for better flavours.
½ tablespoons Ginger (crushed or grated)
4 Green chillies (slit)
1 teaspoon Black pepper (crushed)
1 cup Green peas (fresh or frozen)
3 sprigs Curry leaves
Salt (as required)
Directions
- Parboil Potatoes
- Parboiling potatoes is a cooking method that involves partially boiling them until they are soft on the inside but still firm on the outside. This is often done to reduce the cooking time of potatoes in other dishes, such as roasted potatoes, mashed potatoes, or potato salad. Parboiling can also help to make potatoes more fluffy and light-textured.
To parboil potatoes, simply place them in a pot of cold water and bring to a boil. Once the water is boiling, cook the potatoes for 5-10 minutes, or until they are partially cooked. For this recipe, we need to cook the potatoes until they are 80% done. Then, drain the potatoes and rinse them with cold water. Parboiled potatoes can then be used immediately in other recipes, or they can be stored in the refrigerator for later use.
Potatoes can also be cooked in a pressure cooker with the skin on and peeled later. However, for this recipe, the potatoes must be peeled and mashed regardless of the cooking method. - Making the Stew
- Place a thick bottomed pot or sauce pan over medium flame and once heated, add 3 tbsps of Coconut oil. To that add 4 slightly crushed Cardamom pods, 1 inch broken Cinnamon, 5 Cloves and fry for 5 – 10 seconds. Make sure that they don’t get burnt
- Add 3 medium-sized, finely chopped onions to the pot and reduce the heat to low. Sauté the onions until translucent, being careful not to brown them. Add 4 slit green chilies and combine well. Stir in ½ tablespoon of crushed or grated ginger and 1 teaspoon of crushed black pepper.
- Add 1 cup of green peas, frozen or fresh. Now add 2 medium-sized boiled potatoes and 2.5 cups of the second extract of coconut milk. If you don’t have coconut milk, you can substitute coconut cream, but keep in mind that coconut cream may not offer the same health benefits as coconut milk. Coconut milk is highly recommended for its unique flavor and health benefits.
- Season with salt to taste, then add 3 sprigs of curry leaves and stir to combine. Increase the heat to medium, cover the pot, and cook for 5 minutes.
- The sauce should now be simmering. Stir well, cover the pot, and cook for another 5 minutes.
- Now add the remaining mashed potatoes to thicken the gravy. Cook for another 5 minutes, or until the gravy has thickened to your desired consistency.
- Now add 2.5 cups of thick coconut milk and stir until well combined. As soon as the gravy starts to simmer, turn off the heat. The first extract of coconut milk should not be boiled.
- To enhance the flavor of the dish, drizzle a tablespoon of coconut oil on top.
Recipe Video
Notes
- ✅ Adding a tsp of coconut oil towards the end will enhance the flavour greatly.
✅ The stew has a mild sweet taste from the coconut milk and is spiced but not spicy.
✅ Making fresh coconut milk at home provides the best flavour. If you are short on time, canned coconut milk works well too.
✅ Turn off the heat and make sure the stew is no longer boiling before adding the coconut milk, otherwise it may split.
Savouring the Stew: How to Serve and Enjoy Your Homemade Kerala Potato Stew
Now that your homemade Kerala Potato Stew is ready, it’s time to dive into the delightful experience of savouring this flavoursome dish. Grab a bowl and ladle in a generous serving of the velvety stew.
Typically, Kerala Ishtu is served with noolputtu (idiyappam) or vellappams, but I have to confess, I love enjoying it with hot porottas as well. There’s just something so satisfying about dipping that fluffy bread into the creamy goodness of the stew.
However, it may also be served with plain rice, jeera rice, idli, dosa, roti, puri and many other dishes.
Handy Tips and Tricks for Perfecting Your Kerala Ishtu Recipe
Alright, folks, it’s time for some handy tips and tricks to help you perfect your Kerala Ishtu recipe. After all, who doesn’t want their homemade stew to be absolutely amazing? Here are a few pointers to take your potato stew to the next level:
1. Don’t be shy with the spices: Indian cuisine is all about bold flavours, so don’t hold back when it comes to adding spices. Feel free to adjust the amount of black pepper, cloves and curry leaves to suit your taste buds. Just remember, a little extra spice never hurt anyone!
2. Get creative with veggies: While traditional Kerala Ishtu calls for potatoes, don’t be afraid to mix things up. Add in your favourite vegetables like carrots, green beans, or peas to give the stew some extra colour and nutrition. It’s a great way to use up any veggies you have lying around in your fridge.
3. Make your own coconut milk: While store-bought coconut milk or coconut cream works just fine, making your own adds a whole new level of freshness and flavour. Simply blend fresh coconut flesh with warm water and strain it through a cheesecloth. Voila! You’ve got homemade coconut milk ready to take your Ishtu to the next level.
4. Thicken the gravy: Add 1 tbsp cashew paste to thicken the gravy. It is absolutely optional. You can make this nut-free while still thickening the gravy by substituting the cashew nuts with 2 tbsp corn starch. Simply combine corn starch and coconut milk and use it in place of cashew-coconut paste.
FAQ
✅ What kind of potatoes are best for Ishtu?
Use firm potatoes that hold their shape well in the stew, like russet, Maris Piper, or Yukon Gold potatoes. Avoid using waxy potatoes like red potatoes, which tend to mash easily.
✅ Can I make Ishtu vegan?
yes, you can. Our recipe is vegan. Just dont add ghee if you have come across the same recipe on other blogs.
✅ How do I get the potatoes to cook evenly?
Cutting the potatoes into similar-sized pieces will ensure even cooking. Soaking them in water for 10-15 minutes before cooking can also help prevent them from breaking up in the stew.
✅ Can I add other vegetables to Ishtu?
Yes, feel free to add other vegetables like carrots, green beans, or cauliflower for additional flavour and nutrients.
✅ How can I make Ishtu spicier?
Adjust the amount of green chilies to your preferred level of spice. You can also add a pinch of cayenne pepper for an extra kick.
✅ How can I make Ishtu creamier?
Use less water in second coconut milk for a richer and creamier gravy. Alternatively, you can use store bought coconut cream if you dont have coconut milk. You can also add a dollop of cashew cream.
Storage Suggestions
To store leftover Kerala Ishtu, let it cool to room temperature and transfer it to an airtight container. It can be refrigerated for up to 2 – 3 days
Final Thoughts: Appreciating the Simple Pleasures of a Kerala Dish
As we come to the end of this blog post, it’s time to take a moment to appreciate the simple pleasures of a Kerala dish. There’s something truly magical about the combination of coconut milk, aromatic spices, and tender vegetables that make up this hearty stew. It’s a dish that warms the soul and brings people together, whether you’re enjoying it with family or savouring it on your own. So, the next time you’re in need of some comfort food, don’t hesitate to try this recipe for Kerala Ishtu. Trust me, it’s worth every spoonful! Happy cooking, my fellow human beings!
