Erisseri

Spicy Kerala curry

Erisseri

Spicy Kerala curry

Category : Vegetarian, Curries

author-image
By Pinky R

Published On: 14 Aug 2002

Rating: 3
33 Votes, 29 Reviews
Write a Review
20 Minutes
Served : 4
Print Recipe

Ingredients

Directions

Step 1

Pressure cook red gram and yellow pumpkin together with turmeric powder and chilly powder.

Step 2

Blend coconut and jeera and add this to the pressure cooked yellow pumpkin and parippu and mix well.

Step 3

Cook on low flame for a while.

Step 4

Add salt as required.

Step 5

Next, season with mustard seeds, curry leaves and red chillies.

Step 6

Pour some coconut oil on top and cover it with a lid so as not to lose the flavour.

user
Reply
K.G.John

It is Not Bad

user
Reply
Balu

This cannot called Erisserry. Combination with Pumpkin(Mathan) is Beans (Chuvanna Payar or Van Payar). Also Erisserri should be added with roasted grated coconut;otherwise it cannot be called Erisserry. Another combination is --1 inch sq Raw Nenthran/Eathan, 1 inch sq pieces of Elephant foot. Most people use this combination to make this item.

user
Reply
Rema

This recipe is good. while grinding coconut I added 2 garlic cloves & green chillies along with jeera. Also I roasted little coconut at the end & it brings a good aroma.

user
Reply
Mini

Hi, For the typical kerala erissery use Chuvanna payar (Lal chouli) instead of Thuvaraparippu and for seasoning roast some coconut also. No need to pour coconut oil again.

user
Reply
jai

i tried it. Tastes good. Thanks

user
Reply
Vanishree Venugopal

The recipe was very good. But, at the end, if you add some grated coconut roasted in coconut oil to the erissery, the aroma will awaken the whole surrounding!

user
Reply
jitha anil

eeyy, thanks for this receipe it came out well. i added some tomatoes also which made it even better. thanks again.

user
Reply
joseph

I think adding a little sugar at the end makes it tastier.

user
Reply
julie

erisseri came out very well,thanks for the recipe

user
Reply
MRS. AKHILA

in erissery coconut is usually fried and added in the last and also if mathan is pressure dcooked it will become a pulp.

user
Reply
Unni

It is really good......

user
Reply
Asha Shibu

This recipe is really tasty ,I prefer to add some coconut for seasoning

user
Reply
smitha

i dont thing this will taste good with dal

user
Reply
bela manoj

It would have been nice if black beans was used instead of the toor dal. thank you bela

user
Reply
Josie

Please include accurate weight of the ingredients next time you submit a recipe - eg. how much of dal, how much of yellow pumpkin. This is definitely not the Kerala way of cooking this dish.

user
Reply
Priya Nair

This recipe is easy and simple. It is not the kerala style eriserri, still I like it. Good one.

user
Reply
memserisermo

very tasty

user
Reply
Cheeru

This is not the typical Kerala way of making Erissery!!

user
Reply
Joshua N

Excellent !!! I tried it and it turned out very well. Thanks for sharing this.

user
Reply
Ashish

Its very tasty. I`ll prepare one day.

user
Reply
ann

U could have given the correct measurement. I tried, it`s good

user
Reply
Raji Shyam

This is a good recipe.It could have been better if the measurements of the ingredients were included. But still the result was good. I will definitely try it again.

user
Reply
cxcxzczx

very bad

user
Reply
sheeja

this is very tasty recipe

user
Reply
joshny

thanks for the receipe.it's good.

user
Reply
nimy

Instead of toor dal try using lentils.Also add some fried coconut above all.

user
Reply
lotus

try this one..it`s good!

user
Reply
Pramod N

Good

user
Reply
Pramod N

Good

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Renukadevi Kumanan

    Renukadevi Kumanan

    Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.