Some meals don’t try too hard—and that’s exactly why they work so well. Kerala-style vegetable stew, known as ishtu, is one of those dishes. Mild, creamy, and deeply soothing, it’s designed to nourish without overwhelming the palate.
Made with a mix of vegetables simmered in coconut milk and infused with whole spices, this stew is light yet satisfying. The use of thin and thick coconut milk at different stages gives it a delicate balance—flavorful but not heavy.
Traditionally paired with appam or simple steamed rice, this dish reflects a slower, more mindful way of cooking and eating.
Ingredients
- Cubed potatoes
- Carrots
- Beans
- Cauliflower
- Thin coconut milk
- Thick coconut milk
- Whole spices (cinnamon, cardamom, cloves)
- Ginger
- Green chilies
Method
Heat coconut oil in a pan and sauté the whole spices along with ginger until aromatic. Add the vegetables and pour in the thin coconut milk. Let it simmer gently until the vegetables are tender.
Lower the heat and add the thick coconut milk, making sure not to boil. Finish with fresh curry leaves for aroma and serve warm.
