Ishtu | Kerala Style Potato Stew


A Culinary Symphony from God’s Own Country

Hailing from the lush picturesque landscapes of Kerala, Ishtu, or Kerala Style Potato Stew, is a culinary masterpiece that encapsulates the essence of South Indian flavors. This delicately spiced and coconut-infused dish has found its way into the hearts and palates of both food enthusiasts and kids, both within the region and beyond.

Cultural Tapestry

Ishtu is more than just a dish, it’s a reflection of Kerala’s rich cultural heritage. The use of coconut milk, a staple in South Indian cuisine, adds a creamy texture and imparts a subtle sweetness to the stew. Its preparation, rooted in tradition, is a nod to the culinary practices that have been passed down through generations, making it a symbol of familial warmth and hospitality among Keralites.

A Symphony of Flavors

The beauty of Ishtu lies in its simplicity and the harmonious blend of flavors. Potatoes, a humble and versatile ingredient, takes center stage, while the coconut milk adds a velvety richness that elevates the dish to a level of culinary sophistication. The subtle use of spices creates a nuanced flavor profile that is both comforting and intriguing.

Healthful Elegance

Kerala Style Potato Stew is a testament to the nutritional elegance of South Indian cuisine. The inclusion of coconut milk not only enhances the taste but also contributes to the healthy aspects of the dish. Coconut, known for its myriad health benefits, adds a touch of indulgence without compromising on the wholesome nature of the stew.

Adaptable Elegance

One of the remarkable aspects of Ishtu is its adaptability. While traditionally paired with appam, the stew effortlessly complements a variety of Indian bread and rice dishes. Its versatility has allowed it to transcend regional boundaries, becoming a favorite on diverse dining tables where its delicate flavors are appreciated and savored.

Aromatic Allure

The aromatic allure of Ishtu is undeniable. As the stew simmers gently on the stove, the fragrant notes of coconut, curry leaves and gentle spices wafting through the air, creates an olfactory experience that heightens anticipation.


For those seeking a taste of Kerala’s culinary magic, Ishtu is a must-try that caters to both the epicurean and the health-conscious. Whether you’re exploring South Indian cuisine for the first time or revisiting familiar flavors, Ishtu promises a gastronomic experience that transcends the ordinary. In essence, Ishtu is not just a dish but a gateway to Kerala’s culinary heritage.


Ishtu | Kerala Style Potato Stew

Prep Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Kerala
Servings 6 people



  • For preparing the Ishtu or the delicious potato stew, first grind coconut with water and strain it to get thick coconut milk (Onnam paal).
  • Grind it again with water and strain to get slightly thinner coconut milk (Randaam paal).
  • Dice potatoes and onions and cut the carrot and green chillies lengthwise.
  • Cut ginger into long strips.
  • Boil all the vegetables with salt and little water. Drain off the excess water after the potatoes are done.
  • Pour in the second coconut milk and allow it to boil.
  • When it boils, add the thick coconut milk and reduce the flame.
  • When it starts bubbling, take the vessel off the fire.
  • :- Do not boil, as it will curdle.
  • Add butter/ coconut oil and curry leaves.
  • :- Serve hot with idli, dosas, vellayappam or even bread.


You can visit this link for an awesome dish Kerala Vegetable Stew. You can also visit this link Fish Molly.
Tried this recipe?Let us know how it was!

Response (5)
  1. s
    soumia August 25, 2007

    i was suddenly told to make stew for onam….i tried out this…sits really very simple n takes very good

  2. R
    Ramya June 19, 2007

    For egg stew, you can try this garnish.

    Heat 1 spoon of oil. Add some pepper pods, cloves, cinnamon, cardamom(optional). Crush the masala and add to stew.

  3. D
    DEEPA April 20, 2008

    Ramya, thanks for this easy recipe…

  4. d
    divu February 10, 2007

    This recipe is too good.

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