Sunday morning was always special as we would laze in our bed and wake up to hot Appam and Stew break-fast.
We need coconut milk for this recipe and my mom would painstakingly grate coconut and then crush it too take the milk out of it.
It is not an easy process but she did it every Sunday to make sure we had tasty potato stew with appam.
Potatos – 4 boiled and smashed(be sure to have some lumps and not a paste)
Onions – 1 big(cut lengthwise)
Coconut milk – 1 can (readymade)
Bay leaves 1
Heat oil in a vessel and put the Bay leaves, cinnamon and cloves once hot. To this add the onions , some salt and sauté .
Once onions are translucent add the boiled potatoes and mix well. After about 5 mins add half mix of coconut milk and water.
Keep this on low flame for 10 mins till everything gets cooked well.
Check the taste to see if you want to add more salt or coconut milk.
Once done switch off the gas and garnish with coriander leaves.
Serve with hot appam.