Stew / Ishtu

Stew is a typical kerala curry made from coconut milk and potato apart from other ingredients.
For me and my husband stew is our favourite combination with idly and dosa.
Its very simple to make and is ready in no time.
Here's the recipe

Ingredients:

Potato                   4, Boiled and cubed

Coconut milk         From 1 coconut
     3rd Extract       1   cup
     2nd Extract      1   cup
     1st Extract        1/2 cup

Onion                    1 Large, thinly sliced

Ginger                   1 inch piece, Juvenile

Green Chilli           4 to 5, slit into two

Curry leaves          Few

Salt                       As per taste

Coconut Oil          1 tbsp

Method:

Cook boiled and cubed potatoes, onion, ginger and green chilli in 3rd extract coconut milk.
When well cooked, add salt and 2nd extract coconut milk. Allow to boil.
Add 1st extract coconut milk and remove from heat after just one boil.
Add curry leaves and coconut oil, cover with a lid and keep for 10 to 15 minutes before serving with hot idlies.

 

Aviyal

Ingredients:

Yam                         50   gram
White pumkin          100 gram
Red Pumkin             50  gram
Drumstick                1
Raw banana            1
Carrot                      1
French Beans
or
String Beans             100 gram
Raw Mango              1 small
Salt                           As per taste
Turmeric powder       1/4 tsp
Coconut oil

To Grind:

Sour Curd                1 cup
Green chilli               3 to 4
Grated Coconut       2 cups
Curry leaves             Few

Cut all the vegetables in thin long strips.
Cook yam for 5 minutes. Add all vegetables, salt, turmeric powder and cook well.
Grind curd, green chilli, coconut and curry leaves.
Add ground masala to vegetables and mix well.
Allow for one boil. Add curry leaves and coconut oil and take off from heat.

Kurumalagu Rasam (Pepper Garlic Soup)

Be it a rainy afternoon or you have a bad cold or no particular reason at all - all these are good reasons to have this peppery rasam. Rasam is usually had at the end of a sadhya. The ingredients used in it - pepper, garlic, jeera, asafoetida, corriander are all good for digestion and relieves you from cold, throat pain. That is why it is taken during fever also.
There are few varieties of rasam also - Pepper rasam, tomato rasam, parippu rasam. So without any more explanation lets go straight to the recipe.

Ingredients:

Tamrind                     One lemon size
Chilli powder              1/2 tsp
Hing Powder               3 pinch
Turmeric powder        1 pinch
Salt                             1 tsp
Water                          4 cups

For Masala:

Pepper                      2 tsp
Garlic                        4 cloves
Corriander                1/2 tsp
Jeera                         1/2 tsp

Method:

Add the first set of ingredients aand allow to boil. Grind masala with little water and add. Boil in low flame for 7 minutes. For tadka - heat little oil in a pan. Add mustard, red chilli, jeera, curry leaves and fry. Add to rasam. Add chopped corriander leaves and serve hot.