Tuesday, 24 September 2013

In Kerala, appam is most common breakfast at restaurants, at home, there are several curries served with it like egg curry or any non veg recipes,however I wanted to make a change with a different curry and even my Bf’s favourite breakfast is the Appam but when ever I prepare it, I ended up doing up the same curry, but this time, I got a new dish to go good with Appam from my Amma’s cookbook.

Potato Stew was awesome with Appam(The link should come here). This recipe is not spicy and most of the kids love it too. Last week, when I made this with Egg Appam, it was incredible and thought to share this for sure to my readers as well.The main ingredient in this recipe is the thick coconut milk and the preparation time is very less too. Here you go with the making.


  • Potatoes – 5 Nos
  • Sliced Onion – 1
  • Sliced Tomato – ½
  • Thick Coconut milk – 1/2 Cup
  • Green Chillies- 6 Nos
  • Ginger- Garlic paste – 1 Tspn
  • Coriander powder – 1 Tspn
  • Garam masala- 1 Tspn
  • Mustard Seeds – 1 Tspn
  • Curry leaves – Few
  • Asafetida- ½ Tspn
  • Salt – To Taste
  • Oil


  • In a pressure cooker, add oil, when it heats up add the mustard seeds, curry leaves and ginger garlic paste and sauté well until the masala smell goes off from it.
  • Add the sliced onions and sauté again until it becomes translucent; add the tomatoes and green chillies and sauté again.
  • Add the potatoes; add the powders in the ingredients and sauté again until the masala smell goes from it.
  • Add the coconut milk, salt and pressure cooker it for 2 whistles.
  • After the whistle is off, keep the flame low, and stir to break the potatoes if its in big in size.
  • Add asafetida and serve hot.
"You can also add your choice veggies in the curry

If you need more gravy, you can add more coconut milk to the curry."




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