Vegetable Ishtu is a flavorful vegan Kerala-based tasty side dish prepared with mixed vegetables and coconut milk. Stew is a tasty combo for Tiffin items like Appam, coconut Appam, and idiyappam. Ever since my childhood days, whenever I think about Appam and idiyappam, Amma usually makes coconut milk as a side dish (she knows my sweet tooth). Once we spent summer vacation at my Uncle’s place. My aunt cooked idiyappam and vegetable stew for breakfast and I loved it. From that day onwards stew has become one of my favorite side dishes. I started cooking stew as an alternate side dish option to coconut milk for Aappam and idiyappam.
For years I used to make Vegetable Ishtu in a pan, but recently I have been using my pressure cooker and instant pot for making stew. Ingredients: Carrot – 2 peeled and cut into slightly big chunks Potato – 1, big peeled and cut into big chunks Beans - 6 about 1 inch Cauliflower - 1/4 , cut into florets Green Peas - 1/4 cup Onion – 1, sliced finely Green chilly - 2 (Adjust According to your spice level) Whole black pepper - 1/4 teaspoon (optional) or pepper powder - 1/2 tsp Cloves - 2 Cardamom – 2 or 1/4 tsp Thick coconut milk - 1 cup + 1/4 cup Curry leaves - few Salt - as needed Coconut oil - 1 tbsp
How to make Vegetable Ishtu with step-by-step pictures:
For the instant pot version
Add coconut oil and when the oil is hot add bay leaves and clove
Add onions, green chilies, and pinch of salt; saute
Add pepper powder and cardamom powder
Cook for 2/3 minutes or till onions are translucent. Sprinkle little water if required
Turn off IP Add vegetables, remaining salt, 1/4 coconut milk, and 1/2 cup of water
Cook for 1 min, high pressure, and natural release
After the pressure settles down gently open the lid; mix well
Add 1 cup of thick coconut milk, cook for a minute, and switch off Add little coconut oil in a small pan and sauté curry leaves; add it to the stew
To cook in the pan:
Add oil to a pan. When the oil is hot add clove and bay leaf Add onion, green Chilli, pepper powder, cardamom powder, and salt; sauté Cook for 2/3 minutes
Add the cubed vegetables & combine well. Add 1/4 cup of coconut milk and water, bring to a boil, and simmer to medium Cover and cook till vegetables are cooked; sauté once in a while
Add 1 cup of coconut milk and cook for 30 seconds and switch off Add little coconut oil in a small pan and sauté curry leaves; add it to the stew
