Erisseri is an important dish in Kerala Sadhya. Since it is Onam I thought of sharing this recipe. Erisseri is mildly spicy curry with one or a combination of vegetables and lentils. It is seasoned with roasted coconut, fried curry leaves which adds to its unique flavor and taste to the curry.
This one is made with ripe and slightly sweet plantain. I brought a batch to make banana chips but the skin turned yellow. So I had to abandon the idea of making chips and made this erisseri instead. It has a slight sweetness like the pumpkin erisseri is a flavorful and quick dish. Try this for Sadhya,you will surely love it.
IngredientsPlantains/Ethakka- 3 medium
Black eye beans- 3/4 cup
(or you can use red beans/vanpayar)Shredded Coconut- 3/4 cup+ 1/2 cup
Turmeric- a pinch
Chilly powder- 3/4 tspJeera/cumin -1/3 tsp
Dry red chilly-2
mustard seeds- 1/3 tsp
Salt to taste
Soak beans for two hours and pressure cook them and set aside.
Peel off the skin and chop plantain into cubes.Cook with 1/2 cup of water, turmeric, chilly powder and salt.
Note: Use semi ripe plantain. Slightly sweet ones but still firm to touch. If it has become almost ripe try recipes like ethapazham pachadi or pazham pulisherri
Grind 3/4 cup of shredded coconut along with cumin into a paste. Add this to the cooked plantain along with the cooked black eye beans. Allow this to simmer in a medium heat for two- three minutes and switch off the flame.
Heat oil in a pan and add mustard seeds. When they splutter add two dry red chilly, curry leaves and 1/2 cup of coconut. Roast this is low flame till it gets browned up and add to the curry and mix well. Serve with rice.
Hope you will all enjoy!