Whenever I make Idiyappam or Aappam, i make this spicy stew.
Coconut milk used in this recipe contributes to the unique flavour and richness of the stew. My family’s favourite and I hope all of you will enjoy this stew:)

Ingredients

Boiled and chopped potatoes- 1 and 1/2 cups
Boiled and chopped carrot- 1 cup
Chopped onions- 1/2 cup
Chopped tomatoes- 1/2 cup
Chopped green chillies- 2
Chopped ginger- 1 tsp
Chopped garlic – 1 tsp
Curry leaves- few
Chopped coriander leaves- 1 tbsp
Turmeric powder- 1/2 tsp
Red chilli powder- 1 tsp
Salt to taste
Oil- 2 tsps
Mustard seeds- 1 tsp
Hing- 1/4th tsp
Coconut milk powder- 1/2 cup
Water- 1 cup

Method
Heat oil in a heavy bottom pan.
Add mustard. When it starts spluttering, add hing, curry leaves, chopped green chillies, garlic and ginger.
Sauté for a min.
Add chopped onions and sauté till the onions turn pink.
Now add chopped tomatoes, salt to taste, turmeric powder and chilli powder. Mix well. Sauté for few mins.
Add 1/2 cup water and let it cook for mins.
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Now, add the chopped potatoes and carrots and mix well. Check the seasonings and mash the vegetables gently with a potato masher. Let it cook on a low flame for 5 mins.

To half cup of coconut powder, add 1 cup of water and mix well. There
should be no lumps at all.

Add the coconut milk to the gravy, mix well and let it simmer.

Once the gravy starts frothing, switch off the flame. The gravy should not boil. This is because the coconut milk on boiling will curdle.

Transfer the stew to a serving dish, garnish with chopped coriander leaves and serve hot with idiyappam or appam. It can served with Idli, dosa or steamed rice also:)