Koottu Erissery

Name: Koottu Erissery
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 cup boiled & chopped raw banana; 1 cup boiled & chopped elephant yam (suran); 1 cup boiled & chopped red pumpkin; 1 cup soaked (for about 4-5 hours) & pressure cooked (for 2 whistles) red cow peas; 4-5 tbsp freshly grated coconut; 10-12 shallots (small onions); 15-20 curry leaves; 2-3 chopped green chilies; 1/2 tbsp cumin seeds; 1/2 tsp turmeric powder; 4-5 tbsp coconut oil; 1 tsp tamarind pulp; 1 tsp mustard seeds; 2 chopped dry red chilies; 1 tbsp skinned black gram (urad daal); As needed Salt

Lekha Toraskar @cook_16009462

Thane

#indiankitchen #malabar #kerala

Erissery is a very essential item during Sadya & mostly prepared during festivals & marriage celebrations. Sadya is a feast consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala. Koottu Erissery is special because it has a variety of vegetables to make it nutritious, healthy & exceptionally tasty.

#indiankitchen #malabar #kerala

Lekha Toraskar @cook_16009462

Thane

#indiankitchen #malabar #kerala

Saved

Ingredients

25-30 minutes

3 servings

1 cupboiled & chopped raw banana
1 cupboiled & chopped elephant yam (suran)
1 cupboiled & chopped red pumpkin
1 cupsoaked (for about 4-5 hours) & pressure cooked (for 2 whistles) red cow peas
4-5 tbspfreshly grated coconut
10-12shallots (small onions)
15-20curry leaves
2-3chopped green chilies
1/2 tbspcumin seeds
1/2 tspturmeric powder
4-5 tbspcoconut oil
1 tsptamarind pulp
1 tspmustard seeds
2chopped dry red chilies
1 tbspskinned black gram (urad daal)
As neededSalt

Saved

Steps

25-30 minutes

1

Add 1 cup each of boiled & chopped raw bananas, elephant yam & red pumpkin into a bowl. Before using, these veggies are cleaned, peeled & pressure cooked for 2 whistles using very little water & no salt. They are then chopped into cubes. Using a masher, mash the veggies nicely into a fine paste. Once mashed keep it aside.
2

Add 2-3 tbsp freshly grated coconut, 5-6 shallots, 8-10 curry leaves, 2-3 chopped green chilies, 1/2 tbsp cumin seeds & 1/2 tsp turmeric powder to a mixer & blend well into a fine paste.
3

Heat 2 tbsp coconut oil in a pan. Add 2-3 curry leaves & let them splutter.
4

Add the mashed veggie mixture, red cow peas & blended coconut mixture mix well.
5

Add 1 tsp tamarind pulp, salt as per taste, cover & let it steam on low flame for about 5-6 minutes. Remove from flame & keep aside.
6

For tempering, heat 1 tbsp coconut oil into a pan. add 1 tsp mustard seeds & let them splutter. Add 5-6 curry leaves & saute.
7

Add 2 dry red chilies, 1 tbsp skinned black gram, 4-5 shallots & mix well.
8

Then add 2 tbsp freshly grated coconut, salt as per taste & let it roast dry. Remove from flame.
9

Transfer Erissery to a serving plate and garnish with the tempering.