Kerala Style Stew or "Ishtew" (Vegetables in Coconut Milk)

Kerala Style Stew or Vegetables in Coconut Milk
Kerala Style Stew or Vegetables in Coconut Milk

Kerala stew (or “ishtew” as it is colloquially called) is one of the great favourites in my family. It is oh-so-easy to make and oh-so-yummmmm to eat. The stew combines the goodness of a whole lot of vegetables with the decadence that is coconut milk and the delicate flavours of clove, cinnamon, and ginger.
Ingredients

  1. Carrot – 1
  2. Potato – 1 Large
  3. French Beans – 100 gms
  4. Peas – 1/4 Cup
  5. Shallots or Madras Onions – 5 or 6 (optional)
  6. Coconut Milk – 1 Cup
  7. Cloves – 2
  8. Cinnamon – 1/2″ piece
  9. Pepper Corns – 3
  10. Green Cardamom – 2
  11. Grated Fresh Ginger – 1 tsp
  12. Green Chillies – 2
  13. Coconut Oil – 1 tsp
  14. Curry Leaves – A Few
  15. Salt to Taste

Method

  1. Peel and cube the carrot.
  2. Peel and cube the potato.
  3. Cut the beans into 1″ pieces.
  4. Peel the shallots.
  5. In a wok, heat the coconut oil.
  6. Add the shallots and fry for a few minutes.
  7. Add the ginger, green chillies, curry leaves, cinnamon, cardamom seeds, cloves, and pepper.
  8. Add the vegetables and two cups water.
  9. Cover and cook till the vegetables are cooked.
  10. Turn off the heat.
  11. Add the coconut milk and salt.
  12. Mix well and keep covered for 5 minutes.
  13. Serve warm with rotis or appams.

Kerala Style Stew or “Ishtew” (Vegetables in Coconut Milk)

Kerala Style Stew or Vegetables in Coconut Milk
Kerala Style Stew or Vegetables in Coconut Milk

Kerala stew (or “ishtew” as it is colloquially called) is one of the great favourites in my family. It is oh-so-easy to make and oh-so-yummmmm to eat. The stew combines the goodness of a whole lot of vegetables with the decadence that is coconut milk and the delicate flavours of clove, cinnamon, and ginger.
Ingredients

  1. Carrot – 1
  2. Potato – 1 Large
  3. French Beans – 100 gms
  4. Peas – 1/4 Cup
  5. Shallots or Madras Onions – 5 or 6 (optional)
  6. Coconut Milk – 1 Cup
  7. Cloves – 2
  8. Cinnamon – 1/2″ piece
  9. Pepper Corns – 3
  10. Green Cardamom – 2
  11. Grated Fresh Ginger – 1 tsp
  12. Green Chillies – 2
  13. Coconut Oil – 1 tsp
  14. Curry Leaves – A Few
  15. Salt to Taste

Method

  1. Peel and cube the carrot.
  2. Peel and cube the potato.
  3. Cut the beans into 1″ pieces.
  4. Peel the shallots.
  5. In a wok, heat the coconut oil.
  6. Add the shallots and fry for a few minutes.
  7. Add the ginger, green chillies, curry leaves, cinnamon, cardamom seeds, cloves, and pepper.
  8. Add the vegetables and two cups water.
  9. Cover and cook till the vegetables are cooked.
  10. Turn off the heat.
  11. Add the coconut milk and salt.
  12. Mix well and keep covered for 5 minutes.
  13. Serve warm with rotis or appams.

Pappu Pulusu – 2

Pappu Pulusu or Lentil Stew
Pappu Pulusu or Lentil Stew

Pappu Pulusu uses garlic, cloves, and cinnamon. It is a great favourite with us especially in the winter when it warms us up.

Ingredients

  1. Kandi Pappu/Tuvar Dal – 1 Cup
  2. Tamarind Pulp – 1 tbsp
  3. Garlic Cloves – 3
  4. Cloves – 3
  5. Cinnamon – 1″ piece
  6. Madras Onions/Shallots – 8 to 10
  7. Tomato – 1 Small
  8. Mustard Seeds – 1 tsp
  9. Cumin Seeds – 1/2 tsp
  10. Red Chillies – 3 or 4
  11. Turmeric – 1/4 tsp
  12. Asafoetida – A Large Pinch
  13. Oil – 1 tbsp
  14. Curry Leaves – A Few
  15. Salt to Taste

Method

  1. Dry roast the kandi pappu over medium heat till it turns light brown.
  2. Set aside to cool.
  3. Pressure cook the roasted dal with 2 cups water for 3 whistles, or till it is mashable.
  4. Grind the garlic, cloves, and cinnamon to a fine powder.
  5. Peel the shallots.
  6. Chop the tomato to 1″ cubes.
  7. Heat the oil.
  8. Add mustard seeds and wait till they splutter.
  9. Add cumin seeds and split red chillies.
  10. Add shallots and curry leaves.
  11. Fry for 2 mins.
  12. Add tomato pieces and fry till it gets mashed.
  13. Add the garlic, cloves, and cinnamon. Fry for 1 minute.
  14. Add asafoetida, tamarind pulp, and 1/4 cup water.
  15. Bring to a boil.
  16. Add mashed dal, salt, and turmeric.
  17. Bring to a boil.
  18. Serve hot with rice and papad.