Erisheri Recipe

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
Grinding Mixture
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


  1. Pressure cook the cut vegetable with water and turmeric powder for 1 whistle.
  2. Grind the ingredients for the grinding mixture to a smooth paste adding a little water.
  3. When the vegetable is cooked, add the ground masala, jaggery and salt to it.
  4. Boil till it becomes a thick gravy.
  5. Temper mustard seeds and urad dal in oil and pour over the Erisseri.
  6. Fry grated coconut with oil and add to the gravy with curry leaves.
  7. Serve.


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.


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