Recipe for baby potato and egg stew made with the addition of a spicy cashew paste, herbs and spices. Perfect side dish for appam and idiyappam . Recipe with video.
Here is the video of how to make Baby Potato Egg Stew | Side Dish For Appam And Idiyappam | Creamy Stew Recipe
Main Ingredients for Egg Potato Stew
2 tablespoon coconut oil 3 cardamom 4 cloves 1 tablespoon ginger, finely chopped 2 green chillies, chopped 2 sprigs curry leaves 1/4 cup Indian Shallots, sliced 1 cup water 1 teaspoon salt 500 grams baby potatoes, boiled and peeled 4 eggs, hard boiled 1 cup thick coconut milk
For the Stew Masala Paste
15 cashews 4 green chillies 1/2 teaspoon fennel seeds 1/4 cup water
For the tempering
1 teaspoon ghee 2 tablespoon Indian shallots, sliced 2 sprigs curry leaves 1/2 teaspoon black pepper powder
Heat coconut oil in a pan. Coconut oil is preferred for this recipe. Add in the cardamom, cloves, finely chopped ginger, chopped green chillies, a few sprigs of curry leaves and some sliced shallots. Saute till the shallots are soft. Shallots aka the Indian sambar onions are preferred for making this recipe. If you cannot get hold of shallots, regular onions can also be used but first preference would be for shallots as they are sweet, mild and are perfect for the stew.
While the shallots are frying, make a stew paste. Take a small blender and add in the cashews. Cashews give a nice body to the stew. Add in the green chillies – adjust the green chillies according to your taste, add in the fennel seeds and little water to grind. Grind the mixture to a really fine paste.
The ground mixture should be smooth and creamy. Add in the ground paste to the pan. Add in a cup of water along. Mix well to combine. Cover the pan with a lid and cook the mixture for about 3-4 minutes on a low flame. The cashew paste must be cooked by this time and the gravy should look very creamy. Add in the salt.
Take about 500 grams of baby potatoes that have been boiled and peeled. Keep the potatoes bite size. If the potato is a little big, halve them so all the potatoes are of uniform size. Add the potatoes to the pan.
Take about 4 hard boiled eggs and make small gashes for the stew to penetrate into the eggs. You can keep the eggs as whole or halve them. It’s totally up to you. I like to keep the eggs whole. Add the eggs to the pan. Add in a cup of coconut milk along. Canned coconut milk can also be used for this recipe. If using home made coconut milk, use thick coconut milk. Mix well to combine. Let it simmer for a couple of minutes.
In the meantime, let’s make a tempering for the stew. Heat ghee in a small tempering kadai. Add in the sliced shallots and the curry leaves. Roast them in ghee on a medium flame till golden. Once the shallots are golden, switch off the flame. With the flame switched off, add in the black pepper powder. Saute for a few seconds for the pepper powder to become aromatic. Add in the tempering to the stew.
Our delicious baby potato egg stew is ready. It can be served with appam or idiyappam.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Main Ingredients for Egg Potato Stew
2 tablespoon coconut oil 3 cardamom 4 cloves 1 tablespoon ginger, finely chopped 2 green chillies, chopped 2 sprigs curry leaves 1/4 cup Indian Shallots, sliced 1 cup water 1 teaspoon salt 500 grams baby potatoes, boiled and peeled 4 eggs, hard boiled 1 cup thick coconut milk
For the Stew Masala Paste
15 cashews 4 green chillies 1/2 teaspoon fennel seeds 1/4 cup water
For the tempering
1 teaspoon ghee 2 tablespoon Indian shallots, sliced 2 sprigs curry leaves 1/2 teaspoon black pepper powder
Heat coconut oil in a pan. Coconut oil is preferred for this recipe. Add in the cardamom, cloves, finely chopped ginger, chopped green chillies, a few sprigs of curry leaves and some sliced shallots. Saute till the shallots are soft. Shallots aka the Indian sambar onions are preferred for making this recipe. If you cannot get hold of shallots, regular onions can also be used but first preference would be for shallots as they are sweet, mild and are perfect for the stew.
While the shallots are frying, make a stew paste. Take a small blender and add in the cashews. Cashews give a nice body to the stew. Add in the green chillies – adjust the green chillies according to your taste, add in the fennel seeds and little water to grind. Grind the mixture to a really fine paste.
The ground mixture should be smooth and creamy. Add in the ground paste to the pan. Add in a cup of water along. Mix well to combine. Cover the pan with a lid and cook the mixture for about 3-4 minutes on a low flame. The cashew paste must be cooked by this time and the gravy should look very creamy. Add in the salt.
Take about 500 grams of baby potatoes that have been boiled and peeled. Keep the potatoes bite size. If the potato is a little big, halve them so all the potatoes are of uniform size. Add the potatoes to the pan.
Take about 4 hard boiled eggs and make small gashes for the stew to penetrate into the eggs. You can keep the eggs as whole or halve them. It’s totally up to you. I like to keep the eggs whole. Add the eggs to the pan. Add in a cup of coconut milk along. Canned coconut milk can also be used for this recipe. If using home made coconut milk, use thick coconut milk. Mix well to combine. Let it simmer for a couple of minutes.
In the meantime, let’s make a tempering for the stew. Heat ghee in a small tempering kadai. Add in the sliced shallots and the curry leaves. Roast them in ghee on a medium flame till golden. Once the shallots are golden, switch off the flame. With the flame switched off, add in the black pepper powder. Saute for a few seconds for the pepper powder to become aromatic. Add in the tempering to the stew.
Our delicious baby potato egg stew is ready. It can be served with appam or idiyappam.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/baby-potato-egg-stew/
Recipe for butter sevai made with rehydrated rice vermicelli. Sevai tossed in butter, spices and herbs. Recipe with video.
Butter sevai is a very popular street side dish popular in Coimbatore. It’s made with sandhagai / sevai that’s nothing but rice vermicelli. My favorite butter sevai is from Akka kadai near my aunt’s place in Saibaba Colony. They use a special spice podi (powder) to make their sevai. This is my version of a simple butter sevai that can be put together in under 30 minutes.
In Coimbatore, you get fresh rice vermicelli at grocery stores that are sourced everyday. Since I dont have access to them here in Bangalore, I have used dry vermicelli. The taste of sevai made with fresh vermicelli / noodles can’t be beat. If you have access to fresh vermicelli, go ahead and use the fresh noodles. Fresh idiyappam can also be shredded and used for making this recipe.
Here are some of the things you can buy online for making this recipe Rice Vermicelli https://amzn.to/3zL9yqZ Chicken Masala https://amzn.to/3b7qbTY
Here is the video of how to make Butter Sevai Recipe | Rice Vermicelli Recipe | Coimbatore Street Style Butter Sevai Recipe
2 tablespoon peanut oil 1/2 teaspoon fennel seeds 2 sprigs curry leaves 1 tablespoon minced ginger 1/2 cup onions, chopped 4 green chillies, sliced 1/2 cup tomatoes, chopped 1 teaspoon salt 1/2 teaspoon black pepper powder 3/4 teaspoon readymade chicken masala powder 2 tablespoon unsalted butter 2 tablespoon coriander leaves, chopped 200 grams dry rice vermicelli
Rehydrating the rice vermicelli
Take a pack of dry rice noodles and add it to a bowl. We will be using about 200 grams of the rice noodles for making the recipe today. Add boiling hot water to the dry noodles. Make sure that it’s completely immersed in hot water. Leave it aside for 3-4 minutes or according to what the package instruction says. After the said time our rice noodles should be well hydrated and soft. Drain the rice noodles on a colander. Our soft and fluffy noodles is ready. Set aside.
Making Butter Sevai
Heat oil in a wide pan. Any kind of vegetable oil will work fine for this recipe. Add in the fennel seeds, a few sprigs of curry leaves and some finely minced ginger. Saute these for a few seconds for the curry leaves to crisp up. Add in the chopped onions and the sliced green chillies. Adjust the green chillies according to your taste. Saute the onions for a few minutes till they are soft.
Once the onions are soft, add in the tomatoes and the salt. Cook for a few minutes till the tomatoes are soft and mushy. Once the tomatoes are cooked, add in the black pepper powder. Add in ready made, store bought chicken masala powder. You can use curry powder if you do not want to use chicken masala powder. Saute for a few seconds so the powders become aromatic. At this stage, add in a couple of tablespoons of unsalted butter. Mix well for the butter to melt and mix with the masala. Once the butter is melted, add in the rehydrated rice noodles. Add in some chopped coriander leaves. Mix well to combine.
Our delicious butter sevai is now ready. It is usually served with coconut chutney. It is best served hot. So serve immediately.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
