Erissery is a popular dish in Kerala,a variety of erisseris can be prepared by substituting different vegetables,pulses or a combination of vegetables and pulses.In some parts of Kerala,Erisseri is even served in traditional Sadyas.Of all the erisseris Vazhakka- Chena Erissery is my favorite.
Fresh Plantains(Vazhakkaya) along with the skin cut into big pieces – 1 cup
Yam/Suran(Chena) cut into big pieces – 1 cup
Grated coconut -1 and 1/2 cup
Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
Black Pepper powder – 1 tsp
Cumin seeds(Jeerakam) – 1/2 tsp
Mustard seeds – 1/2 tsp
Red chillies whole – 2
Curry leaves – a sprig
Salt – to taste
Oil – as needed
Mix together plantain pieces,yam pieces,chilly powder,turmeric powder and salt and cook them in a pan or a pressure cooker adding just enough water.When they are cooked well,mash it lightly with the back of a spoon.
Now grind together 1 cup coconut,cumin seeds and pepper powder into a coarse paste and add this paste into the vegetables and boil it until it reaches a thick consistency.Turn off the heat and let the erissery rest for a while.
Now heat oil in another pan and pop mustard seeds.Add whole red chillies,curry leaves and the rest of the grated coconut into it and fry until coconut reaches a golden brown color.Pour the seasoning over the erissery.Mix well and serve hot with rice.
The plantains i’ve used here were not fresh and thats why the color of erissery is brown.Erissery prepared with fresh green plantains will be in light greenish yellow color.
Note:-Instead of red chilly powder you can again use pepper powder and that’ll give a diiferent flavour.
Recipe Source :- Vanitha
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