In The Kitchen With Vinita, Part 2 of 2

Happy Onam! And, thank you for the great feedback and comments on In The Kitchen With Vinita, Part 1!

One of the things I really like about Vinita is that she's always ready for a cup of chai no matter how hot it is, indoors or outdoors. Yes, rather like me!

breaking bread

Vinita was brought up in the steel city of Jamshedpur but her roots go back to the Palakkad District of Kerala. The traditional ishtu or stew from this region is a simpler version of the Kerala Ishtu that Asha Gomez had made at my workshop, Culinary India, in June. This Palakkad ishtu is one of Vinita's father's favorite dishes, she explained as she quickly peeled the boiled potatoes. Onam sadya was considered incomplete without this vegetarian potato stew.

peeling potatoes

Since Vinita had already prepped the remaining ingredients, making the ishtu didn't take long at all! We were going to simmer potatoes, onions, ginger and serrano peppers in coconut milk.



Traditionally, potatoes are simmered in the first extract of coconut milk from mature coconut meat. The rest of the ingredients are added with the second extract. Because of this and the sweet flavor of Indian coconuts, the traditional ishtu has a natural sweetness to it. Vinita recommends adding some sugar to balance the flavors.

adding coconut milk

Given that we are in a landlocked state and that good quality fresh coconuts are difficult to find, it only makes sense to use canned coconut milk. It is also more convenient and less labor intensive. My friend Ammini, also from Kerala, recommends using Arroyo or Chaokoh brands.

Just as I was going to ask if black pepper would make an appearance in this recipe, Vinita pulled out her peppermill and added a few grinds to the ishtu.

could this get more divine?

Yes, it could get more divine! Vinita had asked me to bring kadipatta with me and a big sprig went into the ishtu.

just one sprig and it made all the difference

As you may have noticed, this is a thick stew. It is also rich in saturated fats due to the coconut milk. It is, however, eaten in moderation; a small serving among a plethora of dishes served for sadya.

Vinita's Palakkad ishtu

After a couple of bites, you may be tempted to eat a whole bowlful. I certainly was! But keep in mind that this ishtu is meant to be eaten in small quantities.

I always make an ITKW dish at home at least once to test the recipe and method. The stars aligned and I am happy to report that this recipe can be successfully halved. I was also rather thrilled that I made one sadya dish on Onam. I also went all traditional and added coconut oil as a final garnish.

Palakkad ishtu with faux pookalam (I kid!)

Onam celebrations are marked by elaborate designs made using flower petals. I knew I had two marigolds in my backyard, one orange and one yellow. I was looking forward to using them to make a teeny pookalam but the intense heat of summer had left them scorched and shriveled. My wild mint had flowered but my attempts at a design looked more like poo instead of a pookalam. There were no other flowers in my backyard. Just this huge but delicate blossom of a wild grass. It would have to do.

Palakkad Ishtu

• 6 medium red potatoes, boiled and diced approximately 1" in size
• 1 medium red onion, sliced
• 3" piece ginger, chopped into matchsticks
• 2-3 serrano peppers, sliced down their length
• 2 cans coconut milk (see Notes)
• A few grinds of black pepper
• 1 3/4 tsp sugar
• 1 tsp salt
• 1 sprig of kadipatta
• 1-2 tsp coconut oil, for final garnish

1. Put potatoes, red onions, ginger and serrano peppers in a medium pot.
2. Add coconut milk, cover and bring to a boil, stirring occasionally.
3. Continue to simmer until the onions have softened.
4. Add 2-3 grinds of black peppercorns. Stir well. 
5. Cook covered on medium-low until potatoes start to disintegrate into the lovely white coconut milk sauce.
6. Add the sprig of kadipatta, turn off the heat, cover and allow the flavors to meld for about 5-10 minutes.
7. Drizzle some coconut oil, if using, over the ishtu as final garnish.
8. Serve over hot rice or palappams. 

dig in!

Notes:

1. Vinita suggests using one can of regular coconut milk and one can of lite coconut milk. Another alternative is to use 1.5 cans of regular coconut milk and half can of water. 
2. My friend Mamatha recommends Native Forest coconut milk which can be found at Whole Foods. 

Thank you, Vinita! It was pleasure cooking together and learning from you!