Kerala Erissery
Ingredients
- 60 gm 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 As reqd
- 1/2 of Coconut grated
- Cumin seeds A pinch, Jeerakam
- 10 gm Ghee
- 1/4 tsp Mustard seeds
- 1 tbsp Coconut oil
Instructions
- 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.
- Grind together one fourth quantity of grated coconut and cumin seeds and add to it along with the cooked beans.
- Grind the remaining coconut and saute on a low flame, till brown in colour. Keep it aside.
- Heat ghee in a smll pan.
- Splutter mustard seeds.
- Mix well.
Tried this recipe?Let us know how it was!
Response (3)
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Good one.I added some greengram along with the vegetables and some green chillies.
It gives a typical naadan taste.Also very easy and quick preparation.
The food was excellent and truly typical of the way my family in india makes, from the Ottapalam , palakad style.