Erissery is a Kerala Recipe, more or less like “Kootu” recipe of Tamil Nadu. It can be prepared with one or more vegetables like Pumpkin, Jackfruit, Green Banana, Yam and Cow Gram (Karamani also known as “Thatta Payaru or Ven Payaru”). I made this with Vazhaikai (Green Banana), Senai kizhanku (Yam or Suran) and Karamani.
- Vazhaikai – 1/2
- Yam – A medium size piece
- Karamani – 1 cup
- Turmeric Powder – 1/4 teaspoon
- Salt – 1 teaspoon or as per taste
- Fresh coconut gratings – 1 cup
- Red Chillies – 4 to 5
- Black Pepper – 1/2 teaspoon
- Cumin (Jeeragam) – 1/2 teaspoon
- For seasoning:
- Coconut Oil – 1 tablespoon
- Mustard – 1/2 teaspoon
- Urad dhal – 1/2 teaspoon
- Red Chilli – 1
- Curry Leaves – few
- Soak Karamani in water for about 4 to 5 hours or over night. Wash well and add a cup of water and pressure cook for one to two whistles.
- Grind coconut, red chillies, pepper, cumin, a pinch of salt together to a paste (not too fine).
- Wash well and remove the skin from Vazhaikai and senai and cut into small cubes. The quantity of vazhaikai and senai should be equal. So take one cup of each vazhaikai and senai pieces and put it in a vessel. Add enough water to cover the vegetable along with turmeric powder and salt. Cook it till soft. When it is cooked well, using back of the spoon slightly mash the vegetables. Add cooked karamani and the coconut paste. Mix it well and cook it on medium flame till it starts boiling. Remove from stove.
- In a small kadai put the oil and when it is hot add mustard. When it pops up add urad dhal, red chilli (break it into two), curry leaves and pour this seasoning over the cooked vegetable. Mix it well.
- Fry one or two tablespoons of coconut gratings in a teaspoon of coconut oil till it turns light brown. Sprinkle this over the Erissery as garnishing.
- Serve with hot rice and fried appalam.