Vegetable Stew - Kerala Ishtu Recipe | Best Sidedish For Appam


After tasting the stew once in a restaurant, I completely fell in love with this stew. The warm stew which was served with appam gave boosting to my soul. Ishtu is a traditional Kerala stew which is basically made with potato or meat.
Usually I prepare appam with vegetable kurma, which is my Hus favourite breakfast recipe. But after trying the combo he too started demanding me to try it at home. I found this recipe in a small booklet of my collection, seems to be quite interesting.
The kerala stew with no tempering of bright mustard, cumin seeds and with no red spicy feel, gave me a big relief to feed my kid without any complaints. The stew itself had the subtle flavours of ginger, chilli and the warm coconut flavour driven me completely to finish my plate in a snap of time. I even prefer to have it as a soup rather than with appam.

Vegetable Stew - Kerala Ishtu Recipe | Best Sidedish For Appam

Preparation & Cooking Time : 45 minutes
Yield : Serves 4


Ingredients:

  • Carrot - 1 medium
  • French Beans - 4-5 nos.
  • Potato - 2 nos.
  • Green Peas (fresh/frozen) - 1/4 cup
  • Onion - 2 medium
  • Spring Onions - 3 nos.
  • Grated Fresh Coconut - 50 gram
  • Green Chilli - 5 nos.
  • Ginger - 1" inch
  • Curry leaves - 1 Spring
  • Coriander Powder - 1 tbsp
  • Turmeric Powder - 1/2 tsp
  • Garam Masala Powder - 1/2 tsp
  • Corn Flour - 1tbsp
  • Salt to taste
  • Coconut Oil - 1.5 tbsp

Method:

  1. Grind the coconut and extract 1st and 2nd milk. Keep aside.
  2. Dice the vegetables carrot and beans. Peel and cube the potato. Cook the green peas in boiling water if using freh peas.
  3. Slice the onions, ginger, green chilli length wise. Heat oil in a kadai or wok. Fry the onion, chilli, ginger. when the onion turns pink, add the vegetables and stir-fry for 5 minutes.
  4. Throw in the coriander powder, turmeric powder, garam masala powder and salt to taste; mix well. Add little ware while stirring to cook vegetables.
  5. Now add the 2nd extract of the coconut milk, mix well and cover the pan and cook till the vegtables cooks completely.
  6. Once done add the 1st extract of the coconut milk and simmer on low flame for 2-3 minutes. Meanwhile in a small bowl dilute the corn flour with 1/4 cup of water, keep aside.
  7. Heat a little oil in a seperate vessel and put the spring onions cut lengthwise, curry leaves and the corn flour mix. Cook the mixture on low flame until thick and creamy.
  8. Pour this to the cooking stew and stir gently. Serve hot with appam.

Note:

  • You can parboil the vegetables  so you can reduce the cooking time in thin coconut milk.
  • Other vegetables like cauliflower, capsicum and white pumpkin can be used too. Non-vegetarians can replace vegetablles with chicken or mutton and use potato with it.
  • Green chilli and ginger are the only added fresh spices in the stew, so don't omit it.



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