kerala style potato stew - traditional recipe with shredded coconut

In a cooker, add chopped onions, chopped potatoes, green chilies and ginger along with some water and salt. Pressure cook for 3 whistles.

Get thick coconut milk from the shredded coconut : Grind shredded coconut along with some water into a thick paste. Using a sieve or muslin cloth, squeeze out coconut milk from this ground mixture. You should get approximately 1 cup of thick coconut milk from 2 cups of shredded coconut.

Get thin coconut milk from the shredded coconut : Use the same shredded coconut from step 2 above and repeat those steps to squeeze out the 2nd batch of coconut milk. This time the consistency will be thin and watery.

Once the vegetables have finished cooking in the pressure cooker, open the lid and mash a few potatoes to make a thick gravy.

Add the thin coconut milk from step 3 into this mixture and simmer for a few minutes while stirring continuously. Keep stirring to avoid the coconut milk from separating.

Now add the thick coconut milk from step 2 into the mixture and simmer for 2-3 minutes. Again keep stirring to avoid the coconut milk from separating.

Add salt as needed. The gravy should have a slight sweetish taste from the coconut milk. If the coconut was not sweet enough, then add 1 tsp of sugar to adjust the sweetness as well. This is optional.

Switch off the flame and add the 2 tbsp of coconut oil and some curry leaves over the mixture. Keep covered and let it rest for 20 mins.

Serve with idli or dosa.