Yam/Chena Erissery

Ingredients

• Elephant Yam(Chena) - 300 gm
• Van payar/Black-eyed Beans  - 50 gm
• Coconut - 1 cup
• Cumin seeds - 1 tsp
• Turmeric powder - 1 tsp
• Black pepper - 4 nos
• Garlic pods - 2
• Chilly powder - ¼ tsp
• Coconut oil - 2 tbsp
• Dry red chillies - 2 

Preparation

1.Clean van payar well and cook it by adding enough water, turmeric powder and chilly powder. When the beans is nearly cooked, add yam and allow it to cook.

2.Grind together grated coconut, cumin seeds, black pepper and garlic into a coarse form.

  

3.When the yam and beans are fully cooked, add the above ground mixture. Add some water and salt and allow it to cook. Remove from flame when it’s done.

4.Fry 3 tbsp of grated coconut and add it to this mixture.

5.Heat oil in a pan.Splutter mustard seeds, dry red chillies and curry leaves. Add this seasoning into the curry.

Mathanga/Pumpkin Erissery

Ingredients

• Black-eyed beans/Van payar - 1/2 cup
• Pumpkin - 2 cups  (cut into cubes)
• Grated coconut - 1/4 cup
• Cumin seeds - 1 tsp
• Green Chilly - 2 - 3 nos
• Turmeric powder - 1/4 tsp
• Chilly powder - 1.5 tsp

Preparation

1.Soak black-eyed beans in water for an hour. Pressure cook them for 2 whistles.

2.After opening the lid, add pumpkin cubes, along with salt, turmeric powder and chilly powder. Cook again for a whistle.

3.Grind together coconut, cumin seeds and green chilly.  Add it to the above cooked pumpkin and simmer for 5 mins.

4.Heat oil in a pan, splutter mustard followed by red chillies and curry leaves.

5.Add 2tbsp grated coconut and fry, till it turns brown.  Add the above seasoning into the curry and mix well.

Papaya Erissery

Ingredients 

• Papaya square cut - 1 cup
• Red beans(Vanpayar) - 1 cup
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coconut - 1cup
• Cumin seeds - 1/2 tbsp
• Garlic - 4
• Pepper - 4

Preparation

1.Cook the red beans and papaya in cooker with salt, turmeric powder and chilli powder.

2.Grind coconut with cumin seeds, garlic and pepper. Add it to the papaya. Allow it to boil. Check salt and other tastes.

3.Add some oil to a kadai. Put some mustard, red chillies and some curry leaves. After spluttering we have to add 2 tsp of grated coconut to the mixture and fry it. Pour this to the cooker. 

Delicious Erissery is ready.

Snake Gourd/Padavalanga Erissery

Ingredients 

• Moong Dal - 1 cup
• Padavalanga/Snake gourd cut into thin pieces – 2 cups
• Turmeric powder – 1/4 tsp
• Red chilly powder -1/4 tsp
• Salt- as needed
• Grated coconut – 1 cup + 1 tsp for garnishing
• Cumin seeds – 1/4 tsp
• Green Chillies – 3
• Ghee -1 tsp
• Mustard seeds – 1tsp
• Urid dal split – 1/2 tsp
• Dry Red Chillies – 3
• Curry leaves -1 sprig
• Shallots chopped – 1

Preparation 

 

1)Pressure cook dal and snake gourd pieces together by adding necessary water, salt, red chilly powder and turmeric powder.

 

2)Mash it well with a spatula and keep aside. Now grind together 1 cup of coconut, green chillies and cumin seeds into a medium fine paste and add it to the cooked dal. Turn the stove on and cook it for 2 or 3 minutes, stirring continuously. Add more water accordingly.

 

3)Heat a pan and dry fry 1 tsp of grated coconut till brown in color and keep it aside. Now heat ghee in another pan and allow mustard seeds and urid dal to splutter. Add shallots, red chillies and curry leaves into it and fry till brown. Add it to the dal along with the browned coconut. Mix well and serve hot.