This is a tasty potato stew. Amma often make this when we were little and it was one of my favorites at that time. Amma adds a lot of fresh coconut milk to this and it was absolutely delicious. In this recipe, I used frozen coconut milk cubes for convenience, but you can use fresh or caned coconut milk as well. I also make this potato stew often at home, because it is easy to make and appam with potato stew is a favorite dish to one of my daughters. Very simple to make with simple ingredients.
Ingredients
- Cooked potato —————– 3 medium size (roughly smashed)
- Onion ——————————– 1 big size (finely sliced)
- Green chilies ——————– 2 to 3 (cut it lengthwise)
- Coconut milk ——————– 3 cubes or 1/4 cup
- Turmeric powder ————- 1/4 tsp
- salt to taste
- For tempering
- Cooking oil —————– 1 tbsp
- Mustard seeds ———– 1/2 tsp
- Channa dal —————– 1 tbsp (optional)
- Curry leaves —————- few springs
How To Make
- Heat a pan and do the tempering with the things listed for tempering
- Then add the sliced onions and chilis and stir fry for couple of minutes
- Now add the smashed potato, turmeric powder, two coconut milk cubes or half of the coconut milk, salt and two cups of water
- Once it boils and starts to become thick gravy, add the third coconut milk cube or the remaining coconut milk
- Cook it for two to three minutes more and turn off the stove
- Now serve with your main dish
Notes
- You can use any kind of onion
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