Kerala Erissery

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 6 - raw bananas, cut into cubes
  • 1/4 tsp - black pepper powder
  • 1/2 cup - grated coconut
  • 1 tsp - chilly powder
  • 1/2 tsp - turmeric powder
  • 1/4 tsp - cumin seeds
  • 1/4 tsp - mustard seeds
  • A few curry leaves
  • White urad dal as required
  • Salt and oil as required

How to Make Kerala Erissery

  • Soak the cut plantains in warm water mixed with turmeric for ten minutes.
  • Drain and cook the plantains in water with the remaining turmeric and salt.
  • Grind half of the coconut with cumin seeds into a mixture and add to the cooked plantains.
  • Cook on low heat for a few minutes.
  • Heat oil in a pan and roast mustard seeds.
  • Add the white urad dal, all remaining powders and the grated coconut and stir till brown.
  • Add this mixture to the eriserry and garnish with curry leaves.

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