Thursday, February 17, 2011
Kaya Elissery/ Pachakka Erissery/Raw Banana with Coconut ground paste
Erissery/Elissery is a common dish in kerala served as a side dish with kerala-rice for lunch.
This is an authentic kerala dish which can be made using chena/Elephant foot yam or Kaya/Raw Banana or Mathanga/Pumpkin. I have already posted the chena elisery.
Kaya, cut into small equal cubes- 2 cups
Moong dal/ Cheru payar- 1/4 cup
Shredded Coconut - 1/2 cup
Cumin seeds/Jeerakam- 1/2 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 3/4 tsp
Raw Mango-2-3 small pieces
Coconut oil - 1 tbsp
Mustard seeds, to splutter
Dry red chillies- 1 split into 3
Curry leaves - A few
1. Cook moong dal in a cooker.
2. Cook the raw banana with some salt in a cooker.
3. Grind together grated coconut,turmeric powder and chilly powder.
4. Mix all the three together and raw mango. Allow to boil and the raw taste of the coconut paste goes.
5. In a pan, add oil, splutter mustard seeds and jeera.
6. Add some curry leaves, fry 3 tbsp of grated coconut and add this mixture into the curry.
7. Close the lid and keep, switching off the flame.
8. Mix well before serving, without mashing the dal or kaaya.
Variations can be made by using van payar/cow peas instead of moong dal.
Those who are concerned about cholesterol the final frying of shredded coconut can be avoided. Since coconut oil and coconut paste is included in the recipe. But this fried coconut adds a lot taste to this dish. Enjoy with Kerala matta rice.