Name: Vegetable Ishtu (Kerala Stew) with Idiyappam
Yield: 4 servings
Ingredients: Coconut oil — 1 tbsp (15 g); Cinnamon — 1-inch (1 g); Clove — 3 (0.5 g); Green cardamom — 2 pods (0.5 g); Curry leaves — 10 leaves (2 g); Ginger, fresh — 2 tsp julienne (10 g); Green chilli (optional, deseeded) — ½ slit (optional) (2 g); Potato — 1 medium, cubed (150 g); Carrot — 1 medium, cubed (100 g); French beans — 10, cut (80 g); Green peas, fresh — ⅓ cup (50 g); Coconut milk, thin — 2 cups (1½ thin + ½ thick) (500 ml); Black pepper — ½ tsp crushed (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Rice flour — 1⅔ cups roasted rice flour (idiyappam) (200 g); Water — 1 cup + 1 tbsp, boiling (260 ml); Coconut oil — 1 tsp (dough) (5 g); Rock salt (sendha namak) — pinch (dough) (1 g)

Serves: 4
Portion: 1 bowl stew + 3 idiyappam
Time: Cook 45 min
Texture: Soft
Season: Spring–summerJune
Dosha: Vata
Pitta
Kapha
Mild, cooling, Vata-friendly

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Coconut oil	1 tbsp	15 g	75 g
Cinnamon	1-inch	1 g	5 g
Clove	3	0.5 g	2.5 g
Green cardamom	2 pods	0.5 g	2.5 g
Curry leaves	10 leaves	2 g	10 g
Ginger, fresh	2 tsp julienne	10 g	50 g
Green chilli (optional, deseeded)	½ slit (optional)	2 g	10 g
Potato	1 medium, cubed	150 g	750 g
Carrot	1 medium, cubed	100 g	500 g
French beans	10, cut	80 g	400 g
Green peas, fresh	⅓ cup	50 g	250 g
Coconut milk, thin	2 cups (1½ thin + ½ thick)	500 ml	2500 ml
Black pepper	½ tsp crushed	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Rice flour	1⅔ cups roasted rice flour (idiyappam)	200 g	1000 g
Water	1 cup + 1 tbsp, boiling	260 ml	1300 ml
Coconut oil	1 tsp (dough)	5 g	25 g
Rock salt (sendha namak)	pinch (dough)	1 g	5 g

Method

How to cook it

Step 1: Idiyappam: boil water with salt and oil; pour over rice flour, mix with a spoon, then knead to a warm, soft dough.
Step 2: Press through a sevai mould onto greased idli plates; steam 8 minutes.
Step 3: Stew: heat oil; add whole spices, curry leaves, ginger and chilli.
Step 4: Add vegetables and thin coconut milk; simmer covered 12 minutes until soft.
Step 5: Add pepper and salt; pour in thick coconut milk and heat 2 minutes — do not boil.