Erissery

It is made of raw plantains and Yams sliced and boiled in water with salt and chillies or pepper added. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavour. Erissery is also made with pumpkin and red oriental beans, the recipe is given below.

Erissery with Yam

Ingredients :

Yam cut into small pieces - 60gms
Big raw banana - 1
Pepper powder - 1tsp
Turmeric powder - ¹/₄tsp
Water - 1cup
Salt - to taste
Grated coconut - ¹/₂coconut
Cumin seeds - a pinch
Ghee - 10gm
Coconut oil - 1tbs
Mustard seeds - ¹/₄tsp

Method :

Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.

Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it.

Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.

Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.

Erissery with Pumpkin

Ingredients :

Ripe Pumpkin sliced into pieces - 2 cups
Red oriental bean - 1/2 cup
Oil - 2 dsp
Squeezed coconut milk - 1 dsp
Dried chilli - 2 nos
Mustard - 1 tsp
Curry leaves - 2 springs
Water
Salt to taste

To be Ground:

Grated Coconut - 1 cup
Small onions - 1 or 2 nos
Garlic - 2 nos
Cumin - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilli - 2 or 3 nos

Method:

Cook pumpkin after adding enough water and salt. Cook red oriental beans separately and mix it along with the pumpkin. Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be served.