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Main Course

Kerala Erissery

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 10 servings

60 g Elephant yam — cut into small pieces, chena
Raw banana A big one, Vazhakka
Cooked Van payar An handful
1 tsp Pepper powder
1/4 tsp Turmeric powder
1 cup Water
Salt, to taste
1/2 Of Coconut — grated
Cumin seeds A pinch (Jeerakam)
10 g Ghee
1/4 tsp Mustard seeds
1 tbsp Coconut oil

Preparation

Step 1
Split the banana lengthwise into 3 pieces. Cut it into small pieces without peeling off the skin. 2)Cook yam and banana along with pepper powder, turmeric powder and salt in a cup of water.
Step 2
Grind together one fourth quantity of grated coconut and cumin seeds and add to it along with the cooked beans.
Step 3
Grind the remaining coconut and cook on a low flame, till brown in colour. Set aside.
Step 4
Heat ghee in a smll pan.
Step 5
Let the mustard seeds crackle.
Step 6
Add coconut oil, seasoned mustard seeds and the sauteed coconut into the vegetable mixture. Stir everything together thoroughly.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Erissery

Ingredientsfor 10 servings

60 g Elephant yam — cut into small pieces, chena
Raw banana A big one, Vazhakka
Cooked Van payar An handful
1 tsp Pepper powder
1/4 tsp Turmeric powder
1 cup Water
Salt, to taste
1/2 Of Coconut — grated
Cumin seeds A pinch (Jeerakam)
10 g Ghee
1/4 tsp Mustard seeds
1 tbsp Coconut oil

Preparation

Step 1
Split the banana lengthwise into 3 pieces. Cut it into small pieces without peeling off the skin. 2)Cook yam and banana along with pepper powder, turmeric powder and salt in a cup of water.
Step 2
Grind together one fourth quantity of grated coconut and cumin seeds and add to it along with the cooked beans.
Step 3
Grind the remaining coconut and cook on a low flame, till brown in colour. Set aside.
Step 4
Heat ghee in a smll pan.
Step 5
Let the mustard seeds crackle.
Step 6
Add coconut oil, seasoned mustard seeds and the sauteed coconut into the vegetable mixture. Stir everything together thoroughly.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.