Varutha Erisseri Recipe
Ingredients (Serves 8 – 10)
1. Raw banana – 1.5 large, cubed
Yam / chena – 2 cups, cubed
Green chilies – 2 – 3, slit
Curry leaves – A few
Turmeric powder – 1/2 tsp
Chilly powder – 3/4 tsp
Water – 2 – 2.5 cups
2. Grated coconut – 1 – 1.5 cup
Cumin seeds – 1/2 tsp
Whole pepper corns – 10- 15
Garlic – 3 cloves (optional)
3. Cooked van payar / red cow peas/ red chori – 3/4 – 1 cup
4. Salt – To taste
To season
5. Coconut oil – 1 tbsp
6. Mustard seeds – 1/2 tsp
Dried red chilies – 2 – 3, broken
Curry leaves – 1 sprig
Grated coconut – 3/4 cup
Method
1. Grind grated coconut along with ingredients numbered 2 to a fine paste, adding little water if required.
2. Place the ingredients numbered 1 in a heavy-bottomed vessel and cook until the vegetables are done. Mash them slightly using a spoon. Add the ground coconut mixture and cooked van payar. Check for salt and add 1/4 – 1/2 cup water, if its very thick. Cook for 4 – 5 minutes at medium-low heat and switch off.
3. Heat 1 tbsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and curry leaves. Next add grated coconut and fry until brown. Add this to the prepared curry. Mix well and switch off. Serve hot with rice and other side-dishes.
Delicious
Perfect erisseri, appreciate the illustrative clicks.