Kerala Erisseri

Ingredientsfor 4 servings

• 1 cup Elephant yam cut to pieces, Chena
• 1/2 cup Raw plantain cut to pieces, Nendrakkaya
• 3/4 tsp Cumin seeds (Jeerakam)
• Coconut for grinding and seasoning
• 1 tsp Mustard seeds
• Red chillies for grinding and seasoning
• Water to — boil the vegetables
• 1/4 tsp Turmeric powder
• Salt, to taste

Preparation

1. Step 1

   Boil the vegetables, with turmeric and salt in cooker or any hard bottomed vessel.

2. Step 2

   Grind together coconut, 2 -3 red chillies and cumin seeds.

3. Step 3

   Once the vegetables are cooked, add the ground mixture and Stir everything together thoroughly.

4. Step 4

   Add salt if needed.

5. Step 5

   Let it all cook well together.

6. Step 6

   The yam might get mashed a bit, its fine. Water should be just enough for cooking. This is a semi fluid curry.

7. Step 7

   After its cooked well, remove from fire and set aside.

8. Step 8

   Warm the oil in a pan or a kadai.

9. Step 9

   Let the mustard seeds crackle.

10. Step 10

    Add red chilly pieces (1 broken) and the coconut and fry till the coconut is golden brown.

11. Step 11

    Put this seasoning over the curry and mix it.

12. Step 12

    This is generally a side dish in sadhyas. You can make it a regular curry by adding more water while cooking.