ERISSERY (Maami's Corner)

Another dish that is a must at a KERALA SADYA!

Combinations can vary, though, the most common one is the pumpkin & red beans (vanpayar). Raw jackfruit can be used when in season.Yam, raw papaya & banana too can be used in this preparation.

INGREDIENTS:

Pumpkin: 250 g

Red beans: ½ cup

Coconut grating: 1cup

Green chilli: 3

Cumin seeds: ½ tsp

Turmeric powder: ¼ tsp

Red chilli powder: ½ tsp

Shallots: 6 sliced

Curry leaves

Mustard seeds: ¼ tsp

Dry red chilli: 2

Coconut oil: 2 tsps

Salt to taste

METHOD:

Soak beans for 6 to 8 hours, or overnight.

Pressure cook with 1 cup water for 10 minutes.

In another vessel, cook cubed pumpkin with turmeric, chilli powder & ½ a cup of water.

When half done, add the cooked beans & salt.

Grind half the coconut with cumin, green chilli & a few curry leaves to a coarse paste.

Add the paste to beans-pumpkin & boil for 3 minutes.

Check for salt & take off.

Heat oil in a kadai, crackle mustard seeds, add shallots, red chilli cut in two, curry leaves & remaining coconut. Fry till they brown.

Pour into the prepared ERISSERY & serve.