I often hear people discouraging me when I use canned/powdered coconut milk in my cooking.I really don’t understand why..honestly,I just can’t make out the difference while using canned/powdered coco milk or using fresh ones.I guess it’s a matter of taste buds.More so,I hate to waste the dry coconut which is left after squeezing the milk out.So the best choice is this.I use powdered coco milk packets and I used two 25gms packets for making this stew.You,of course,could also substitute it with freshly squeezed coconut milk!!
Recipe Marathon - Day 4
Potato – 3,boiled and mashed
Tomato – 1,chopped into small cubes
Ginger – 1’ piece,grated
Green chillies – 2 ,chopped lengthwise
Coconut milk – 2 packets of 25 gms powder to make 1 ½ cups thin coconut milk and ¾ cup thick coconut milk
1 pack of canned coconut milk divided into two.Dilute one portion and make thin milk and keep the other intact.
Use freshly squeezed coconut milk- 1 ½ cups thin and ¾ cup thick milk.
For the seasoning
Coconut oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 1 sprig
Onion – 1,finely chopped
In a pan,add the mashed potatoes,tomato,ginger and green chillies.
Add the thin coconut milk and cook till the tomatoes are cooked.
Add salt to taste.
When the stew becomes thick enough add the thick coconut milk and switch off the flame immediately.
Prepare seasoning in a pan with oil,mustard seeds,curry leaves and onions.
When the onions brown well,add the tadka to the stew.
Serve hot with Appam,Idiyappam,Puttu or just Bread!!
Do check out what my fellow marathoners have been cooking today!!
And introducing 2 new entrants!!