Oct 24, 2013

Erisseri

For the first time I have chosen this special theme in BM. Because this month special theme is with bookmarked recipes from ABC cooking of last month BM. I have book marked some wonderful recipes from last month BM. BM 32 is really wonderful with all those amazing cooks, with all those delicious recipes.

                                                             From that edition I picked some three recipes for this month special theme. This Erisseri is one of them, Erisseri is a Kerala recipe which is served in Onam Sadya. By this time all my BM friends may understand from where I picked this recipe. Yes the one and only Rajani, she explained very clearly how to make sadya recipes and how to arrange them in a traditional Kerala style. Thank you so much for all those wonderful sadya recipes Rajani. I already tried some of them but this erisseri, Iam trying for the first time I think I got the consistency, taste. I used yam for today can also use pumpkin and cow peas, raw banana. Let's check the recipe

erisseri 1

INGREDIENTS:---
Yam (kanda gadda)  ----  250 gms
Turmeric powder  ---  1/2 tea sp
Salt to taste
FOR MASALA:---
Grated fresh coconut  ---  1/2 cup
Cumin seeds  ---   1/2 tea sp
Red chillies   ----   2
Black pepper   ----   1 tea sp
Dry roast red chillies and black pepper corns and then grind with little water, coconut and cumin seeds in to a paste.
FOR TEMPERING:--
Oil   -----   1 tea sp (preferably coconut oil)
Mustard seeds  ----- 1 tea sp
Red chillies   --- 2 broken
Grated coconut   ----- 1/2 cup
Curry leaves   ----   6 leaves
METHOD:----
1. Remove the skin, wash and cut the yam in to bite size pieces, add turmeric powder cover with water and pressure cook for three whistles in a medium heat.
2. Wait till the pressure released then open and transfer it to a pan, bring to a full boil in a high heat (remove if any extra water, this curry should look like kootu).
3.Add coconut paste to yam pieces cook for 6 minutes. Check the consistency if it reached the semi solid like kootu switch off the heat.
4. Heat coconut oil in a pan add mustard seeds let them splutter then add red chillies, curry leaves fry for a while.
5. Now add grated coconut and fry till coconut turn in to brown in color
6. Top this on the erisseri mix well.
Serve with rice.
Let's check the blogging marathon page Here

14 comments:

Jayanthi Padmanabhan said...

Nice hearty Erisseri and a nice way to cook yam rather than the usual poriyal or fry

Manjula Bharath said...

very very inviting erisseri :) looks super delicious !!

Srivalli said...

Even I have that bookmarked Padma, good choice..

Sapana Behl said...

Yam erriseri came out very well. Looks yummy..

vaishali sabnani said...

I do not eat yam...but this one from Rajani's blog kind of tempt me too...looks really good..lovely click!

Rajani S said...

Thanks for those kind words, Padma :) (OK, I am blushing now)...The erisseri has come out nice, thanks to BM, I now make these traditional recipes more often!

Chef Mireille said...

eriserri looks delicious

Saraswathi Tharagaram said...

Woow, what a traditional comforting dish..Looks great..

Priya Suresh said...

Wat an irresistible and traditional Erisseri,i dont mind finish that dish rite now.

Harini-Jaya R said...

very inviting and tempting one!

Pavani N said...

Delicious looking erisseri.

veena krishnakumar said...

This traditional recipe looks very delicious!!

Sandhya Ramakrishnan said...

Lovely choice and the erisseri looks really good!

Anil Reddy said...

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