Department of Cultural Affairs, Government of Kerala

Kerala Culture

Erissery

Ingredients:
 
Dried raw plantain – 2 cups
Diced elephant yam – 2 cups
Diced pumpkin – 2 cups
Red gram (soaked in water overnight) – 1 cup
Green chilies slit into four- 3 nos
Grated coconut – 2 cups
Cumin seeds – 1 tsp
Chili powder – 1 tsp
Turmeric powder – ½ tsp
Shallots – 4 nos
Curry leaves – as required
Salt – as required
Mustard seeds – 1 tsp
Urad dal – 2 tsp
Dried red chilies – 4 nos
Coconut oil – ¼ cup
 
 
Method of Preparation:
 
In a pressure cooker, cook the vegetables (plantain, elephant yam, pumpkin), red gram and green chilies and the dry curry powders (chili, turmeric). Grind 1 ½ cup of coconut, cumin seeds and curry leaves. Mix this with the cooked vegetables. It should not be too thick. In another pan add oil and splutter mustard seeds and urad dal. Add dried red chilies, curry leaves and the remaining coconut. Sauté until the coconut turns golden brown. Add this to the curry and mix well. 

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