A Bowl of Memories from My Grandma’s Kitchen
This is one of my all-time favourite comfort food recipes.
I was first introduced to it by my grandmother during my childhood. At our Kerala home, it was almost a ritual — potato stew with chapatis for dinner. The version my grandma made tasted like heaven. Back then, I didn’t quite understand why, but now I know — it was the warmth and love she stirred into every pot.
As I grew older, I tasted the same stew made by my mom and aunts. While each version was delicious, there was something incredibly special about the one Grandma made. It had a depth, a quiet magic, that lingered on my tongue long after the meal was done.
I remember once watching her cook it — I tried to understand what went into it. But I wasn’t a fan of kitchens back then and, of course, forgot it all soon after. Years later, when I finally started cooking, I tried recreating that dish. Time after time, I failed. That exact taste — the one etched in my memory — always seemed just out of reach.
After countless attempts, I finally cracked the recipe. While I still believe it misses the secret ingredient of her love and presence, the flavours now come close. And every bite makes me feel a little more connected to her.
So, here it is — my version of Kerala Potato Stew, inspired by my grandma.
A creamy, mildly spiced, and aromatic dish that pairs perfectly with appams, idiyappams, or even steamed rice.
🥔 Ingredients:
- Potatoes – 3 medium-sized, peeled and diced
- Onion – 1 large, cut into large pieces
- Tomato – 1 large, cut into medium pieces
- Green chilies – 3–4, slit lengthwise
- Ginger – 1-inch piece, cut into thin long strips
- Coconut milk – 1½ cups (use both thick and thin separately)
OR
Whole milk (unboiled) – Use as needed to get your preferred thickness - Curry leaves – A handful
- Whole spices – 1 small cinnamon stick, 2–3 cloves, 2 cardamoms
- Fennel seeds (saunf) – 1 teaspoon
- Coconut oil – 2 tablespoons
- Salt – To taste
- Water – As needed
- A pinch of sugar – Optional, for a balanced flavour
👩🍳 Instructions:
1. Start the Base:
- Heat coconut oil in a deep pan over medium flame.
- Add cinnamon, cloves, and cardamoms. Let them sizzle for a few seconds.
- Add onion, tomato, ginger, green chilies, and curry leaves.
- Cook until the onions and tomatoes turn soft.
2. Add Potatoes and Cook:
- Add the diced potatoes and a little water.
- Mix well, cover, and cook until the potatoes are soft.
3. Add Coconut Milk or Whole Milk:
- Lower the flame.
- Gently add thick coconut milk or unboiled milk — little at a time.
- Stir and cook for 2–3 minutes.
(Do not boil after adding milk — it may split.)
4. Final Touch:
- Add fennel seeds and a pinch of sugar.
- Mix gently and turn off the flame.
🍽️ Best Served With:
- Appams
- Idiyappams
- Chapatis
- Parottas
- Steamed rice
