Erissery

Its a deep craving for a reasonably spicy veg dish, that tempted me to land on the idea of "erissery". This dish is a dietary add on and a delicious item on table for both veg and non-veg lovers. Traditional Erissery is a highly nutritious side for rice in Kerala and an important item on sadya. Simple ingredients and blend of spices makes this Kerala cuisine irresistible and scrumptious.

Check out the recipe @  https://youtu.be/NDIYz4eDKVE

Ingredients

Red moong beans(van payar) - 1 cup(soaked overnight and washed properly)

Cherupayar (green gram) - 1 cup (soaked overnight)

Pacha kaya/Raw plantain-( cut into small cubes, you can peel off the skin ) - 1

Chilly Powder-1 tsp

Turmeric powder-1/4 tsp

Grated coconut -3/4 of 1

Cumin seeds (jeerakam)-1/2tsp

Small onion-4

Curry Leaves-1 string

Jaggery - 1 tbsp

Water

Seasoning Mustard seeds-1 tsp

Curry leaves-1 string

Dry red chilly-2

Coconut Oil-2tsp

Coconut grated - 1 tbsp

Instructions

Add washed beans , chilly powder ,turmeric powder ,salt , curry leaves and water to a pressure cooker and cook (water level should be higher than beans). Then remove it from fire and keep aside to settle down the pressure.In pan add the cooked beans, kaya (plantain) and cook with minimal water.Grind grated coconut (1/2) with cumin seeds and small onions to a paste( Add 1 tbsp of water to grind).No need to grind so finely.Add this paste and allow it to boil for few minutes with beans. Add salt or chilly powder if needed. Boil till it attain its consistency (semi medium gravy.Neither too thick nor too thin)For seasoning heat coconut oil in a pan and add dry chilly, mustard seeds , curry leaves. Saute them and add a handful of grated coconut to the same pan and fry it. When it become golden brown colour add this to the erissery. Finally add some jaggery to balance the flavour of erissery ( this is optional). Now your Eriserry is ready to serve.