Stew
A traditional Kerala stew that pairs perfectly with idli or dosa, featuring boiled potatoes and a rich coconut milk base.
Ingredients
- 1 unit Coconut, grated (Grated and used to extract coconut milk in three stages)
- 2 medium Onions (Cut into quarters)
- 2 medium Potato (Boiled)
- 2 unit Green chillies (Slit)
- 1 inch Ginger (Thinly sliced)
- 3 sprig Curry leaves
- 1 teaspoon Coconut oil
- 1 to taste Salt
- 1 as needed Water (Warm, for extracting coconut milk)
More recipes using Coconut
Indian - Kerala
Coconut Chutney
A traditional Indian-Kerala coconut chutney, perfect as a side dish for dosas or idlis, featuring a blend of coconut, onion, ginger, and green chili, finished with a tempering of mustard seeds and curry leaves.
Indian
Red Coconut Chutney
A flavorful chutney made with grated coconut, shallots, and spices, perfect for pairing with dosa or idli.
Indian - South Indian
Coconut Chutney
Coconut chutney prepared with coriander leaves, offering a fresh and tangy accompaniment to South Indian dishes.
Indian - Kerala
Vegetable Kurma (Kerala Style)
Vegetable Kurma is a curry with a variety of vegetables and is best for consumption with chapati, roti and parathas.
Instructions
- 1Place the potatoes in a pressure cooker and boil until tender. Set aside to cool.
- 2Grate the coconut and grind it in a mixer grinder with warm water in three stages to extract coconut milk. First extraction is the thickest, followed by the second and third extractions. Set aside each milk separately.
- 3In a kadai, combine the third coconut milk, boiled potatoes, quartered onions, slit green chillies, sliced ginger, and salt. Boil until the vegetables are cooked. Add the second coconut milk and cook for an additional 3-4 minutes. Finally, add the first coconut milk and remove from heat as soon as it begins to boil.
- 4Heat coconut oil and pour it over the stew. Add curry leaves and cover the kadai. Serve hot with idli or dosa.
