Erissery

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.

Try this recipe you all will love it.

Ingredients

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

Masala :

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.

Method

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

Latha