Erissery

Avial,Kalan,Olan,Erissery,More Kootan,Pappadam,Paal Payasam ...oooh my mouth is watering :-)
By now you all must have guessed that I am talking of typical Kerala /Mallu cuisine..
D,my best friend is a malayali and I was introduced to all of these food right from my childhood .Her grandma,whom we lovingly call as AMMAMA is a wonderful cook.D would love to eat food cooked by my Mom and I would love Ammama's food.Days are countless when we have had food in each other's home.Holidays or vacations were the times we would just wait for..Playing around all the time in either of our homes and then lunch would be a sudden plan depending on our mood and the home where we are playing.We would immediately inform our parents about our lunch plan.Our parents were so nice that they would immediately oblige to our request and we would enjoy the simple meal as a huge feast :-)

Oh !! I just got nostalgic and went down the memory lane. Well,a long story short,this recipe of erissery has been given to me by my dear D's MIL.
I followed exactly the same steps as told by her and it just turned out well. She gave me the recipe using pumpkin (orange variety). Mathanga Erissery as it called is malayalam.I dint have that in stock,so I tried with Elephant Yam /Suran .My hubby loved it too. You can make it using Vazhakaai /Raw Plantain as well.

Jain version :  Use red pumpkin (laal bhopla) or Raw banana (kaccha kela/vazhakkai)

Preparation Time : 20 mins
Cooking Time : 35 - 40 mins
Serves : 2-3

Erissery

Ingredients

Jain version :  Use red pumpkin (laal bhopla) or Raw banana (kaccha kela/vazhakkai)
250 gms Elephant Yam
1/2 cup karamani /black eye peas
1 cup grated coconut
3-4 dry red chillies (spicy variety)
1 tsp cumin seeds /jeera
pinch of turmeric
salt
For seasoning
1/2 tsp mustard seeds
few nos fresh curry leaves
2-3 tsp coconut oil

Method

 


  •  Cut the yam into cubes and boil it using a little turmeric and salt
  •  Soak the karamani over night and pressure cook it until soft with a little turmeric and salt.
  •  Grind 3/4 cup of coconut,red chillies and jeera into a fine paste.



  • Add the paste to the boiled yam,karamani and mix well and bring to a boil.Adjust salt as per taste.
  • Do not add too much water,the gravy has to be a little thick in consistency. 
  • Prepare the seasoning by spluttering the mustard seeds in coconut oil.
  • Add the fresh curry leaves and remaining coconut scrapings and saute until the coconut turns a little brown.
  • Pour this over the erissery and mix well.Serve hot
 
Notes:
  • The main essence and flavor of erissery is in the usage of coconut oil,so please do not skip that.
  • If using Raw Plantain or Pumpkin,replace yam by these two ingredients.
  • I have seen recipes that say a combination of Raw Plantain and yam can be used in 50-50 proprtion.



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