Istu (South Indian Coconut Stew With Potatoes)

I grew up eating Istu.
I never really thought much about it, but after I moved to college, I really began to appreciate my mom's Istu. When work took me to Chennai, in southern India, I began to really crave Istu in the morning. Unfortunately, Istu is a Kerala recipe, and wasn't available in Chennai.

I made it a point to learn this recipe...Its delicious.

I have made this with fresh curry leaves and frozen curry leaves. I have to tell you, the difference is night and day. So, if you can get hold of a curry plant, or fresh curry leaves, use them!

Ingredients
3 large to medium sized Red Potatoes
1/2 of a white onion, slivered
1.5 cups coconut milk
1 inch ginger, finely diced
1 green chili (julienne), seeds removed
1.5-2 teaspoons salt
8-10 fresh curry leaves

1. Boil the potatoes "in their jackets" (ie with the skins on). This should take around 15 minutes. You do not want to potatoes super soft, but cooked partially through. The skins should become loose. Drain them and run under cold water. You should be able to easily remove the skins with your hands. If more of the white flesh comes off with the skins, you boiled the potatoes too long. Let them sit for a few minutes after draining so you can handle them.

2. While boiling the potatoes, add coconut milk to a wok or large pot. Heat the coconut milk so it is hot, but not boiling. Add the onions, stir constantly and cook for 30 minutes, until the onions are soft and lost their raw taste.

3. Add ginger, green chili and salt. Give it a good stir.

4. Dice the cooked potatoes. They should be somewhat firm and partially cooked. Take to skinned, cut potatoes and add them to the coconut milk mixture.

5. Cook the potatoes for 20-30 minutes more, on low temperature, stirring gently so the potatoes or coconut milk wont stick to the pan and burn. Make sure the heat is low enough so the coconut milk won't boil. After about 30 minutes, the potatoes will be really soft and have absorbed alot of the flavor of the coconut milk mixture.

6. Remove from heat. Add 8-10 freshly cut curry leaves, give them a good stir and let the curry leaves work their magic for a few minutes before serving them.

I usually heat this with paratha, dosa, idly and or rice and pickle!

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