This is a Kerala based dish mainly because the main ingredient here is the coconut milk. Very simple and easy to cook. This dish can be made real quick if the coconut milk is ready. Do not use the ready to use coconut milk available in the market. This dish will turn out good only if we make the coconut milk fresh at home. This is a best combination with hot idlies.
Ingredients
Potatoes – 2
Coconut – 1 (medium size)
Ginger – 1 finger size
Green chillies – 6 (You can add more based on your need)
Salt - According to taste
Gram flour (kadalai mavau) - 2 tsp
Method
First we need to make the coconut milk. For that break and cut the full coconut into small pieces and put it in the mixer and grind it first without adding water till all the coconut becomes as though it was grated, then add 2 cups of water and grind it completely till you feel all the juice from the coconut is out. Next drain the liquid alone using a strainer. This is the first milk and it will be thick. Again with the coconut that is drained add 2 cups of water and follow the similar procedure to take the second milk. Once this is done mince the ginger, slit the green chillies into two halves vertically, boil the potatoes fully and break them into small pieces with your hand after peeling the skin. Next add the potato pieces, ginger, green chillies and the second milk into a pan and allow it to boil till the water in the second milk separates and the green chillies and ginger are cooked and have become tender. This takes about 15 minutes. Next after that add the first milk, salt and mix the gram flour in little water and add it to the stew. After adding the first milk do not allow it to boil for more than 5 minutes. At this stage the stew will be a thick white gravy. The potato stew is now ready. This can be served with hot idlis, dosas or appam. We can minus the gram flour and use it for ekadhesi.
Ingredients
Potatoes – 2
Coconut – 1 (medium size)
Ginger – 1 finger size
Green chillies – 6 (You can add more based on your need)
Salt - According to taste
Gram flour (kadalai mavau) - 2 tsp
Method
First we need to make the coconut milk. For that break and cut the full coconut into small pieces and put it in the mixer and grind it first without adding water till all the coconut becomes as though it was grated, then add 2 cups of water and grind it completely till you feel all the juice from the coconut is out. Next drain the liquid alone using a strainer. This is the first milk and it will be thick. Again with the coconut that is drained add 2 cups of water and follow the similar procedure to take the second milk. Once this is done mince the ginger, slit the green chillies into two halves vertically, boil the potatoes fully and break them into small pieces with your hand after peeling the skin. Next add the potato pieces, ginger, green chillies and the second milk into a pan and allow it to boil till the water in the second milk separates and the green chillies and ginger are cooked and have become tender. This takes about 15 minutes. Next after that add the first milk, salt and mix the gram flour in little water and add it to the stew. After adding the first milk do not allow it to boil for more than 5 minutes. At this stage the stew will be a thick white gravy. The potato stew is now ready. This can be served with hot idlis, dosas or appam. We can minus the gram flour and use it for ekadhesi.
hey first time here...yummy stew..goes well with anything ....hope to try ur dishes soon.
ReplyDeleteLavanya
www.lavsblog.com
This is awesome. Keep rocking.
ReplyDeleteThanks ppl
ReplyDelete