Description
A traditional Kerala breakfast curry simmering veg like potatoes and carrots in coconut milk, ginger, and curry leaves without using chilies.
Restaurants serving Vegetable Ishtu
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Potatoes
- Carrots
- Green beans
- Onion
- Coconut milk
- Ginger
- Green chilies
- Cinnamon
- Cardamom
- Cloves
- Curry leaves
- Salt
- Coconut oil
Instructions
- Cut potatoes, carrots, green beans, and onions bite-sized.
- Heat coconut oil, fry curry leaves, ginger, cinnamon, cardamom, cloves, and sliced green chilies (for aroma).
- Add veg and thin coconut milk; simmer until soft, add thick coconut milk at the end, and turn off heat just before boiling.
Learn more Spice, substitutes, tips
Key spices
Refreshing ginger aroma and sweet coconut milk smell
Substitutes at Japanese supermarkets
(No sub needed for this uniquely gentle Kerala stew)
Pairing
Appam、Sliced bread
Trivia
[Trend] 'Ishtu' is a corruption of the English word 'Stew'. A very mild dish fusing Indian and Western food cultures, said to have spread among Kerala Christians during the 19th-century British colonial era.
Eating tips & etiquette
[Unique Eating] Submerge fluffy bowl-shaped bread (Appam) in the sea of stew, enjoying the veg sweetness and coconut richness in one bite!
Allergen
None