Kerala Style Potato Stew - Traditional recipe with shredded coconut

Ingredients

• 3 medium Potato (Medium sized)
• 2 medium Red onions (Medium sized)
• 5 unit Green chillies
• 2 cups Unsweetened shredded coconut
• 1 unit Ginger (1 - 2 inch piece)
• 1 bunch Curry leaves
• 2 tbsp Coconut oil
• 1 to taste Salt
• 1 tsp Sugar (Optional, to adjust sweetness)
• 2 cups Water (For cooking and extracting coconut milk)

Instructions

1. 1In a pressure cooker, combine chopped onions, chopped potatoes, green chillies, ginger, water, and salt. Cook under pressure for three whistles.
2. 2Grind the shredded coconut with some water into a thick paste. Use a sieve or muslin cloth to extract the thick coconut milk, yielding approximately 1 cup.
3. 3Repeat the process with the same shredded coconut to extract a second batch of coconut milk, which will be thinner and more watery.
4. 4Once the vegetables are cooked, open the pressure cooker and mash a few potatoes to create a thick gravy.
5. 5Add the thin coconut milk to the mashed potato mixture and simmer for a few minutes, stirring continuously to prevent separation.
6. 6Incorporate the thick coconut milk into the mixture and simmer for 2-3 minutes, stirring continuously to maintain a smooth consistency.
7. 7Season with salt to taste. If the coconut milk lacks sweetness, add 1 tsp of sugar to adjust the flavor.
8. 8Turn off the heat and drizzle 2 tbsp of coconut oil over the stew. Add curry leaves, cover, and let it rest for 20 minutes.
9. 9Serve the potato stew hot with idli or dosa.