Tender mutton and soft vegetables simmered in a fragrant, creamy coconut milk gravy. This classic Kerala Ishtu is subtly spiced with whole spices and green chilies, making it a comforting and flavorful main course.
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Creamy Mutton Stew with fluffy appam – a soul-satisfying, homestyle meal that truly comforts!
This indian and kerala dish is perfect for breakfast or lunch. With 920.0899999999999 calories and 46.81g of protein per serving, it's a nutritious choice for your meal plan.
fat
green chili
(slit lengthwise)
10 leaves curry leaves
2 medium potato (peeled and cubed)
1 large carrot (peeled and cubed)
2 cup thin coconut milk (second extract or diluted canned milk)
1 cup thick coconut milk (first extract or top part of canned milk)
1.5 tsp salt (or to taste)
0.5 tsp garam masala (optional)
1 tsp lime juice (optional)
Instructions
1
Sauté Aromatics
Heat coconut oil in a pressure cooker over medium heat.
Add the whole spices: cinnamon stick, cloves, green cardamom, and black peppercorns. Sauté for about 30 seconds until they become fragrant.
Add the sliced onion, julienned ginger, crushed garlic, slit green chilies, and curry leaves.
Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent. Do not let them brown.
2
Cook Mutton and Vegetables
Add the mutton pieces to the cooker. Increase the heat to medium-high and sear for 3-4 minutes until the mutton is lightly browned on all sides.
Add the cubed potatoes, carrots, and salt. Mix well to coat everything with the aromatic base.
Pour in the thin coconut milk and stir to combine. Ensure the ingredients are mostly submerged.
3
Pressure Cook the Stew
Secure the lid of the pressure cooker. Cook on high heat until the first whistle.
Reduce the heat to low and simmer for 15-20 minutes, or until the mutton is tender. The exact time depends on the quality of the mutton.
Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
4
Finish with Thick Coconut Milk
Carefully open the cooker. Check if the mutton is cooked through and tender. If not, pressure cook for another 5-7 minutes.
Place the cooker back on the stove over the lowest possible heat.
Gently stir in the thick coconut milk and the optional garam masala.
Simmer very gently for 2-3 minutes to heat through. It is crucial not to let it come to a rolling boil, as this can cause the coconut milk to curdle.
Turn off the heat and stir in the optional lime juice for a hint of brightness.
5
Rest and Serve
Let the stew rest, covered, for at least 10-15 minutes before serving. This allows the flavors to meld and deepen.
Serve the Mutton Stew hot with appam (laced rice hoppers), idiyappam (string hoppers), or crusty bread.
Servings4
Serving size: 3 pieces
383cal
8gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
