Friday, 23 September 2011


Potato Stew With Putte

1)    Potatoes – 300 gm.
2)    Onion – 100 gm.
3)    Carrot – 50 gm.
4)    Beans – 50 gm.
5)    Ginger – 1 inch piece
6)    Medium hot green chilies – 4 Nos.
7)    Curry leaves – 2 sprigs
8)    Cloves – 2 Nos.
9)    Cinnamon stick – a 2 inch piece
10)                      Garam masala powder – 1 pinch
11)                      Pepper powder – ½ teaspoon
12)                      Salt – 1½ teaspoon
13)                      Big fresh coconut – 1
14)                      Corn flour – 1 tablespoon
15)                      Cardamom – 1 pod
16)                      Sugar – 1 teaspoon

To Cook:
Peel and dice the potatoes, the onion and the carrot. Peel and chop the ginger nicely. Grate, grind and collect the coconut milk as described in my valval recipe. Put the corn flour in the thick (1st) coconut milk. Stir and set aside.
Pour the thin (2nd & 3rd) coconut milk into a pressure cooker. Add the diced potatoes, the onion, the carrot and the ginger. Split the chilies into halves and add. Tip in the cloves, the cinnamon, and the cardamom. Put on the lid and cook until you hear the first whistle. Lower the heat and simmer for 3 minutes. Turn off the stove. Allow to cool naturally (this enhances the taste).
Open the cooker. Cut the beans into two pieces each and drop inside. Add the salt. Turn on the heat. Stir occasionally till the beans are cooked. Now stir the thick coconut milk once again and pour into the cooker. Stir and check the thickness. Add more water if required. Taste and add more seasoning if necessary. Tip in the sugar, the pepper powder, the garam masala powder and the curry leaves.
When it starts to boil, turn off the heat. Do not boil too long for you do not want the thick coconut milk to split. Serve hot with bread, vellappams, puris, chappatis, rice noodles or with ghee rice.
You will love it!!!

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