Wednesday, 30 May 2012

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. 



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