This is a dish belonging to Kerala cuisine , which is made from raw bananas and yam . In the Onam menu this usually finds a special place . As the availability of coconut is plenty in Kerala , it used liberally in their cuisine.
Other vegetables can be used but raw banana and yam give the best taste.
These vegetables are grown locally in the backyards of houses , especially in Kerala, so they are easily available and are used generously in daily cuisine.
Ingredients
Ingredients
- Plantains ( Peeled and chopped medium size ) 1 cup
- Yam ( Peeled and chopped medium size) 1 cup
- Grated coconut 1 heaped cup
- Black Pepper corns 1 tablespoons ( coarsely powdered)
- Curry leaves a handful
- Coconut Oil 4 tablespoons
- Mustard 1 teaspoon
- Turmeric Powder 1/2 teaspoon
- Salt 2 teaspoons
- Raw rice 1 teaspoon
- Green chilies 2 (optional)
Method
Method
- Pressure cook the vegetable pieces , adding turmeric powder , pepper and salt . Cook for one whistle , the vegetables should be cooked but firm not mushy in texture.
- Heat one tablespoon of oil and add half cup of coconut and shallow fry to light brown.
- Grind the rest of the coconut along with rice and green chilies to a smooth paste , adding little water.
- Add the fried coconut and ground coconut paste and mix well.
- Cook in low heat , til whole mixture comes to a boil .
- Season with Mustard and curry leaves .
- Serve hot with rice .
Note
Note
- The Erisseri should be semi solid in texture.
- The quantity of pepper can be adjusted according to one ‘s taste.
