Erissery is another traditional, delicious Kerala recipe and is a quintessential part of the Onam Sadya. Like earlier said about Olan, Erissery is also an important dish made during the festival feast. A variety of Erisseris can be made with different types of vegetables but normally it is made of raw plantains and yams.
Erissery is a popular dish in the Kerala cuisine and can be prepared by substituting different vegetables, pulses or a combination of vegetables and pulses. The dish is made of raw plantains and Yams sliced and boiled in water with salt and chillies or pepper added. The pulp of the coconut is ground with a little cumin seed added to it and when the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavor. Erissery can also be made with pumpkin and red oriental beans.
The most common types of Erissery prepared are: Pumpkin (Mathanga) and Red beans (Van Payaru), Snake Gourd (Padavalanga) and Lentils (Parippu), Yam (Chena) and Raw Plantain (Vazhakka), Yam (Chena) and Red Beans (Van Payaru) and Papaya (Kapalanga). As Tapioca (Kappa) is available in abundance in Kerala, you can also make the Tapioca Erissery which is a very common dish in most of the homes in Kerala. Apart from these even the raw jackfruit Erissery is a very common and popular dish. Kerala is said to be known the God’s own country rich in many natural vegetables and fruits. Coconuts, Jackfruits etc are available in abundance. Normally every house in Kerala has at least minimum of one coconut and a jackfruit tree. Coconut is an integral part of their cuisine and used extensively in their dishes either in the form of ground coconut paste or grated.
To prepare this Kerala special dish Erissery, firstly split the raw banana lengthwise into 3 pieces. Do not peel the skin. Cut them into small pieces. Cut yam also into small pieces. In a pan, boil both yam and banana pieces with pepper powder, turmeric powder and salt in 1 cup of water.
Grind one fourth quantities of freshly grated coconut and cumin seeds together and add this to the cooked raw banana and yam and cook on slow fire. Grind the remaining coconut and sauté in a low flame till brown in color. Keep it aside. Adjust water if the curry is too thick at this stage. Cook until desired consistency is reach, add salt according to taste and keep aside.
Heat oil in a pan and add the mustard seeds. When they crackle, add the urad dal, shallots and red chillies. Fry until the dal turns golden brown and the shallots turn transparent. Add fresh curry leaves and mix well and pour directly over the cooked yam and banana curry.
In the same pan, add the remaining coconut and fry on low heat till crispy and golden brown. Mix this into the curry and serve with steamed rice and pickles. Adding the fried coconut in the end is very important for the flavor of the curry.
To get hold of the complete recipe along with the quantities used, do click on the link and find this fantastic Kerala delicacy: http://www.vahrehvah.com/Erussery:1575
Erissery has all the nature’s earthly flavors of raw banana, yam, fresh pepper, curry leaves and not to forget fresh coconut and the coconut oil. It’s worth trying this recipe out and enjoy the exotic taste of this dish. Try this, you will enjoy it definitely