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Main Course

Sadhya Errisseri

Errisseri with Raw banana(Pachhakkai) and Elephant yam(Chena).

Ingredientsfor 5 servings

1 cup Raw banana — cut into cubes
1 cup Elephant yam (cut into cubes) Chena
1 tsp Chilly powder
1/2 tsp Turmeric powder
Salt, to taste
1/2 tsp Cumin seeds (Jeerakam)
1/2 Of Coconut — grated
1 tsp Mustard seeds
Curry leaves A, a few
1 tbsp Oil

Preparation

Step 1
Cook raw banana and chena pieces in a pressure cooker along with salt and turmeric powder.
Step 2
Grind together coconut, red chilli powder and cumin seeds.
Step 3
Set aside 3 spoon of coconut for seasoning.
Step 4
Add the ground mixture into the cooked vegetables and Stir everything together thoroughly.
Step 5
Allow it to boil.
Step 6
Switch off the gas.
Step 7
Set a pan over medium heat and pour in the oil or a kadai.
Step 8
Let the mustard seeds crackle and cook curry leaves and dry red chillies.
Step 9
Add the reserved 3 spoons of coconut and fry, till it becomes golden brown.
Step 10
Add the above seasoning into the curry and Stir everything together thoroughly.
Step 11
For more sadhya items, see my other sadhya recipes.

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

Sadhya Errisseri

Errisseri with Raw banana(Pachhakkai) and Elephant yam(Chena).

Ingredientsfor 5 servings

1 cup Raw banana — cut into cubes
1 cup Elephant yam (cut into cubes) Chena
1 tsp Chilly powder
1/2 tsp Turmeric powder
Salt, to taste
1/2 tsp Cumin seeds (Jeerakam)
1/2 Of Coconut — grated
1 tsp Mustard seeds
Curry leaves A, a few
1 tbsp Oil

Preparation

Step 1
Cook raw banana and chena pieces in a pressure cooker along with salt and turmeric powder.
Step 2
Grind together coconut, red chilli powder and cumin seeds.
Step 3
Set aside 3 spoon of coconut for seasoning.
Step 4
Add the ground mixture into the cooked vegetables and Stir everything together thoroughly.
Step 5
Allow it to boil.
Step 6
Switch off the gas.
Step 7
Set a pan over medium heat and pour in the oil or a kadai.
Step 8
Let the mustard seeds crackle and cook curry leaves and dry red chillies.
Step 9
Add the reserved 3 spoons of coconut and fry, till it becomes golden brown.
Step 10
Add the above seasoning into the curry and Stir everything together thoroughly.
Step 11
For more sadhya items, see my other sadhya recipes.

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.