Kerala is rich in its natural beauty and also has rich cuisine. There are many known dishes; the Erissary is one of them. It is one of the main vegan recipe used for their main festival Onam too.
This Erissary dish is basically made with veggies like pumpkin, raw green banana & yam cooked in spicy coconut curry. Some like it dry and some like it with little curry. Try out n enjoy.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 20 mins 40 mins 4 Servings
Pumpkin – 1 cup (ripe pumpkin, peeled & sliced)
Raw banana – 1 cup (peeled & sliced)
Yam – 1 cup (peeled & sliced)
Black-eyed beans – ½ cup (washed, pressure-cooked)
Garlic cloves – 2 (minced)
Green chili – 2 (chopped)
Coconut – 1 ½ cup (grated)
Curry leaves – 8-10
Salt per taste
Cumin seeds – ½ teaspoon
Mustard seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Red chili powder – ¼ teaspoon
Whole black pepper – ¼ teaspoon
Whole red chili – 2
Urad dal (black split lentils skin less) – 1 teaspoon
Oil – 2 tablespoons
- Pressure-cook black-eyed beans along with yam, raw banana & pumpkin in water together for 5-6 minutes after the whistle.
- Now take off heat, open the cooker cover and add salt, cumin seeds, whole peppers, turmeric powder, red chili powder, grated coconut, garlic and green chili. Sir well to mix everything together. Add some water and simmer for 5-6 minutes more. If it gets too dry, you can some more water to get the required consistency.
- Now heat oil in a pan to prepare the tempering and add mustard seeds, curry leaves, urad dal & dried whole red chilies.
- Transfer the erissary to the serving bowl and pour over the tempering.
Note: Serve hot with chapatti or rice. Enjoy!
Picture courtesy: india-forums.com(nicepic)