Enjoy a traditional Kerala potato stew, simmered in creamy coconut milk with subtle spices, paired perfectly with soft vellayappam for breakfast.

Ingredients:
• 2 medium-sized potatoes (peeled, cleaned and cubed)
• 1½ medium-sized or 1 large onion (cubed)
• 2-3 green chilies (pierced at 2-3 places)
• 1-inch piece of ginger (crushed)
• 1-2 sprigs of curry leaves
• 1 cup thick coconut milk (prepare with water used for drinking purpose)
• 1 cup thin coconut milk
• 1 tbsp coconut oil
• Salt to taste
• Water as needed


Instructions:
1. To the pressure cooker add the following ingredients:
▪ Potatoes
▪ Onions
▪ Green chilies
▪ Ginger
▪ Curry leaves
▪ Salt
▪ Water - ½ cup
o Pressure cook on high flame till 3 whistles
o Turn off heat and let the pressure release normally (about 15 mins)
o Then open the cooker
o If thick gravy needed (Kerala stew is usually thick) mash 4-5 potato pieces
o Now add the thin coconut milk, give it a stir and let it boil for 2-3 mins to absorb the flavours

2. Final Touch:
o Next add the thick coconut milk
o Stir gently and simmer on low heat for a minute and turn off the heat. Be careful not to let the stew boil after adding the thick coconut milk
o Drizzle fresh coconut oil on top for added flavour. Garnish with a few fresh curry leaves (if desired)

3. Serve:
o "Delicious Kerala Potato Stew, Ready to Serve!"
o Serve the stew warm with vellayappam, idiyappam for breakfast and enjoy the delicate flavours! It goes well with rice too (‘Ishtu’)