Name: Kerala Erissery
Prep time: 30 min
Total time: 30 min
Ingredients: 60 gm Elephant yam (cut into small pieces, Chena); Raw banana (A big one, Vazhakka); Cooked Van payar (An handful); 1 tsp Pepper powder; 1/4 tsp Turmeric powder; 1 cup Water; Salt (As reqd); 1/2 of Coconut (grated); Cumin seeds (A pinch, Jeerakam); 10 gm Ghee; 1/4 tsp Mustard seeds; 1 tbsp Coconut oil

Kerala Erissery

By AnitaJacob

• September 15, 2005

Kerala Erissery

Yam(Chena) and Raw banana(Vazhakka) with coconut gravy

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

60 gm Elephant yam cut into small pieces, Chena
Raw banana A big one, Vazhakka
Cooked Van payar An handful
1 tsp Pepper powder
1/4 tsp Turmeric powder
1 cup Water
Salt As reqd
1/2 of Coconut grated
Cumin seeds A pinch, Jeerakam
10 gm Ghee
1/4 tsp Mustard seeds
1 tbsp Coconut oil

Instructions

Split the banana lengthwise into 3 pieces. Cut it into small pieces without peeling off the skin. 2)Cook yam and banana along with pepper powder, turmeric powder and salt in a cup of water.
Grind together one fourth quantity of grated coconut and cumin seeds and add to it along with the cooked beans.
Grind the remaining coconut and saute on a low flame, till brown in colour. Keep it aside.
Heat ghee in a smll pan.
Splutter mustard seeds.
Add coconut oil, seasoned mustard seeds and the sauteed coconut into the vegetable mixture.
Mix well.

Tried this recipe?Let us know how it was!

Response (3)

S

Susmitha November 7, 2008

Good one.I added some greengram along with the vegetables and some green chillies.

b

bindu joseph June 3, 2008

It gives a typical naadan taste.Also very easy and quick preparation.

a

asha July 25, 2006

The food was excellent and truly typical of the way my family in india makes, from the Ottapalam , palakad style.