Kerala Stew, also known as Ishtu, is a beloved dish from the southern state of Kerala in India. This flavorful and aromatic stew is typically made with vegetables and/or meat, cooked in a fragrant coconut milk base with a blend of spices that make it rich yet mild. Served traditionally with Appam (soft, lacy pancakes), this dish is a comforting meal perfect for any occasion.
Ingredients:
For the Stew:
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 cinnamon stick
- 2-3 cloves
- 2-3 green cardamom pods
- 1 bay leaf
- 1 medium onion, sliced thinly
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 large potato, diced
- 1 carrot, sliced
- 1/2 cup green beans, chopped
- 1/2 cup cauliflower florets
- 1/4 cup peas (optional)
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1-2 cups water (depending on desired consistency)
- 1 1/2 cups thick coconut milk
- Fresh coriander leaves for garnish
For Marinating Meat (optional):
- 1/2 kg chicken or beef, cut into pieces
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon ginger-garlic paste
- Salt to taste
Instructions:
1. Prepare the Meat (Optional):
- If you’re using chicken or beef, marinate the pieces with turmeric powder, red chili powder, ginger-garlic paste, and salt. Let it sit for at least 30 minutes.
2. Sauté the Whole Spices:
- In a large pot, heat the coconut oil over medium heat.
- Add the mustard seeds and allow them to splutter.
- Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a few seconds until fragrant.
3. Add Onions and Aromatics:
- Add the sliced onions and sauté until golden brown.
- Add the grated ginger and green chilies, and cook for another 2-3 minutes until the raw smell disappears.
4. Cook the Vegetables or Meat:
- If you’re making a vegetable stew, add the diced potatoes, carrots, green beans, cauliflower, and peas to the pot. Stir well.
- If you’re adding marinated meat, add the pieces to the pot now, and cook until the meat is browned slightly on all sides.
5. Add Spices and Water:
- Sprinkle the turmeric powder over the vegetables or meat and stir to coat evenly.
- Add about 1-2 cups of water, depending on how thick you want the stew to be. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes until the vegetables are tender or the meat is cooked through.
6. Add Coconut Milk:
- Pour in the thick coconut milk, stir gently, and let the stew simmer for another 5-10 minutes until the flavors meld together and the stew thickens slightly.
- Taste and adjust salt as needed.
7. Garnish and Serve:
- Once the stew is ready, garnish with freshly chopped coriander leaves.
- Serve hot with Appam, bread, or even rice.
Tips for the Perfect Kerala Stew:
- Coconut Milk: The quality of coconut milk plays a huge role in the flavor of the stew. Use fresh coconut milk if possible, or opt for canned coconut milk with a higher fat content for a richer texture.
- Spice Level: The stew is typically mild, but you can adjust the level of heat by increasing or decreasing the number of green chilies.
- Vegan Option: For a vegan version, skip the meat and use a variety of vegetables like pumpkin, sweet potato, or drumsticks (moringa) for added flavor.
- Appam Pairing: The light, airy texture of Appam complements the rich and creamy stew perfectly. If you don’t have Appam, plain paratha or even steamed rice can be good alternatives.
Kerala Stew is a dish that showcases the region’s love for coconut and aromatic spices, making it an unforgettable part of Kerala’s culinary heritage. Whether you’re enjoying it for breakfast, lunch, or dinner, this stew promises to bring warmth and comfort to your table.
