You can find this dish in the Kerala sadhya, you can make this with pumpkin along, or elephant yam with pumkin. The original way to make erissery for sadhya is with raw banana and elephant yam which I have here.
When you make this dish to one level till you add the tempering the masala is nice yellow, the moment we add the tempering the entire curry changes its colour. The flavor of the fried coconut in coconut oil enhances the dish so much and it tastes good.
Elephant Yam – 1 cup u have cut in chunks like kothi nurki means not all in one shape, have look how I
have cut. If you know to cut tapioca the cut is the same way.
Raw Banana – ¼ cup
Pepper Powder – 1 tsp
Urud dal – 1 tsp
Mustard – ¼ tsp
Turmeric powder – ¼ tsp
Salt to taste
Coconut for grinding and for tempering – 1 ½ cup
Jeera – ¼ tsp
Red chilli powder – 1 tsp
Coconut oil – 2 or 3 tbsp
Currleaves – 3 – 4 sprigs
Ghee – a dash
Grind one cup of the coconut with a nice pinch of jeera (cumin). Grind this to a nice paste adding little water and keep aside.
In a big pot add in the vegetabIes and add in red chilli powder, a bit of the pepper powder, turmeric, curry leaves, 1 tsp coconut oil, salt and little water, close and cook till they are done 70%.
Now add the grounded coconut masala and let is get cooked well and then off the flame.
Take a pan, add coconut oil when hot add in mustard, urud dal, jeera, curry leaves, grated coconut (half cup), put the ghee, left out pepper powder and fry the coconut nice brown. Put this into the cooked vegetable masala and nicely mix it.
Check the salt level and add some curry leaves!!
Goes well with chapathi and is served in Kerala sadhya J