Vegetable ishtu/Vegetable stew
A delicious accompaniment to South Indian Appam and idiyappam made with vegetables and coconut.
Servings 4 people
Ingredients
- 1 medium-sized big onion(50g)
- 5 green chillies (7g)
- 1 piece ginger (7g)
- 1 small carrot(85g)
- 500 g potato
- a handful of frozen green peas
- a handful of coconut bits( 60-70g)
- ½ cup milk(raw)
- 2 tsps coconut oil
- a few curry leaves
- water as needed
- salt as needed
Instructions
- Pressure cook the potato, peel and keep ready. Wash and keep the frozen peas ready.
- Chop the onion and ginger into thin strips. Julienne the vegetables and slit the green chillies.
- In a pan take the sliced onion, ginger, chillies, and the vegetables. Add 2 cups water and salt as needed and cook them up.
- Once they are done roughly mash and add the potatoes and the green peas. Cook for a few more minutes till it thickens and comes together.
- Grind the coconut with water and add this to the stew and let it come to a nice boil. Simmer and add the milk.
- Check for salt and turn off the stove when it reaches the desired consistency.
- Finally drizzle the coconut oil and sprinkle the curry leaves. Serve with appam or idiyappam.
