POTATO COCONUT MILK CURRY RECIPE | URULAKIZHANGU STEW | POTATO ISHTU KERALA STYLE

Kerala Potato Ishtu or Urulakizhangu Stew is a potato curry cooked in coconut milk. It is a classic side dish for a Kerala sadhya. A sadhya is a vegetarian feast that is served for lunch on the Kerala festival days of Vishu and Onam. The ishtu is also an everyday dish that is eaten as an accompaniment for appam. Appam and stew is one of Kerala’s favourite breakfasts and enjoyed by all the communities that make up Kerala society. The Kerala Potato Ishtu is simple yet creamy and the coconut oil that is added to it at the end of cooking heightens the flavour. Please try this at home and let me have your comments. I hope you will like, share this video and also subscribe to Rempah Ratus Kitchen. Please click on the notification bell to receive updates. #ishturecipe #urulakizhangustew #keralapotatostew Bahan-bahan masakan: - 3 ubi kentang saiz besar, dipotong kiub - 1 bawang merah saiz besar, dihiris bentuk bulan sabit - 10 gms halia, dihiris nipis - 5 cili padi hijau, dibelah dua - 200ml santan pekat - Garam secukup rasa - 1 sudu meja minyak kelapa - 2 tangkai daun kari Cara memasak - Letak ubi kentang, bawang merah, cili padi, halia, 50ml santan pekat serta garam dalam perkakas. Tuang air yang mencukupi bagi memasak ubi kentang. - Mengekalkan api dapur sampai air mendidih dan ubi kentang dapat masak. - Apabila sudah masak, rasa jika garam mencukupi. Hancurkan sebilangan ubi kentang secara ringan. - Tambah air panas jika anda hendak lebih kuah. Bila kuah mendidih, tambah 150ml santan pekat dan kacau dengan lembut. - Pastikan santan tidak terlalu masak kerana ianya akan pecah minyak. Bila masakan baru mula mendidih, matikan api dapur. - Akhir sekali masukkan minyak kelapa dan daun kari. - Kacau dan tinggalkan masakan seketika agar rasa bahan dapat bergabung dan sajikan hidangan seterusnya. Hidangan akan menambah pekat seterusnya. Ingredients: 3 big potatoes, cut into cubes 1 big onion, sliced into crescent shapes 10 grams ginger, julienned 5 green bird’s eye chillies, that have been slit. 200 mls of thick coconut milk Salt to taste 1 tbsp coconut oil 2 stalks of curry leaves Method: 1. Place potatoes, sliced onions, chillies, ginger, 50 mls coconut milk, salt and enough water to cover and cook the potatoes, into the cooking vessel. 2. Turn on the heat and boil until the potatoes are cooked. 3. When cooked, taste for salt and lightly mash some of the potatoes. 4. Add hot water if you want more gravy. When it comes to a boil, add the thick coconut milk and stir gently. 5. Ensure that you don’t over boil the coconut milk. Turn the stove off when the ishtu just comes to a boil. 6. Lastly, add the coconut oil and the curry leaves. 7. Stir, let the stew rest for a few minutes and then, serve. The dish will thicken as it sits.

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