This dish brings back lots of childhood memories for me. My parents were good friends with a couple from Kerala who were closer to my grandparent’s age. We would all go to their place occasionally for the odd treat. On one such occasion, we were treated to homemade idiyappam and this potato istew. My mother got the recipe and made it a few times. This recipe is based from that memory. The idiyappam requires special equipment to make so I have just used store bought rice vermicelli making this fairly simple and easy to prepare.
INGREDIENTS FOR THE ISTEW
600g waxy potatoes
200g onion, thinly sliced
3tbsps coconut oil
1tsp mustard seeds
½-1tsp turmeric powder