Yields: 2 1/2 cups (Serves 3 to 4 People)
Preparation Time: 20 Minutes
Pressure Cooking Time (For Vegetable): 1 Whistle
Raw Plantain (Raw Nenthrankai) / Yam (Chenai or Sooran) / Raw Jackfruit (Raw Chakkai or Raw Palapazham) – 2 cups (cut into cubes)
Turmeric powder – 1/4 tsp
Jaggery – 1/4 tbsp
Water – 1 to 1 1/2 cup
Salt – to taste
Grated Coconut – 1 cup
Peppercorn – 2 tsp
Red Chilli – 1 nos
Raw Rice – 1 tsp
Oil – 2 tsp
Mustard Seeds – 1 1/2 tsp
Urad dal – 1 1/2 tsp
Curry leaves – 3 or 4 nos
Grated Coconut – 1/2 tbsp
Oil – 1 tsp
- Pressure cook the cut vegetable with water and turmeric powder for 1 whistle.
- Grind the ingredients for the grinding mixture to a smooth paste adding a little water.
- When the vegetable is cooked, add the ground masala, jaggery and salt to it.
- Boil till it becomes a thick gravy.
- Temper mustard seeds and urad dal in oil and pour over the Erisseri.
- Fry grated coconut with oil and add to the gravy with curry leaves.
Pour over rice and serve or as a side dish for rice in a traditional food spread on a plantain leaf.
You can use either one vegetable or a combination of vegetables (mentioned above in ingredients) to prepare this dish.