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Erisseri - Yam and Unripe Plantain Curry with Fried Coconut

Ingredients

Serves: 8

This is one the eight dishes served at all feasts.It is also called elisseri in some parts of Kerala.

500 gms elephant foot yam (zimikand)

250gms unripe plantains

1 tsp red chilli powder

1/4 tsp turmeric powder

1 tsp salt

Ground to a paste:

1/2 medium-sized,fresh coconut,grated

1/2 tsp cumin seeds

1/2 cup water

Tempering:

2 tbsp coconut oil

2 tsp mustard seeds

3 dry red chillies,torn into pieces

1/2 medium-sized,fresh coconut,grated

3 stalks cuury leaves.

Method of Preparation

  • Peel yam,wash and cut into 3-cm cubes.Peel and slit plantains lengthwise in to half,and cut into 1-cm cubes.
  • Place yam,plantains,spice powders and salt in a pan with 1 1/2 cups water,and cook over high heat for 20 minutes.
  • Mix in coconut paste and bring to boil.Lower heat and cook till gravy thickens.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds.When they start sputtering,toss in red chillies and fry for a few moments till fragrant,shaking the pan occasionally.Add remaining ingredients and fry,stirring constantly,till coconut turns brown.
  • Pour contents of pan into curry,mix well and serve.

Variations: Erisseri can also be made with the following combiations:

Mature jackfruit,pumpkin and pigeon peas(arhar/toover dal)

Pumpkin and green beans (moong) or pigeon peas

Drumstick leaves and pigeon peas

 
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