Girija Paati’s Erissery (Vegetable Curry) - Kerala Style

Errisery is a quintessential Keralite dish that is served on special occasions and definitely figures on the Onam Sadya leaf. It's a gravy based vegetable curry that is incredibly simple to make while filling the mouth with a burst of flavours.

The dish is usually made with a combination of yam, raw Kerala Banana and pumpkin, however Girijapaati's family used to make a version without pumpkin, at times, as there were multiple recipes with pumpkin during celebrations.

Serves: 4
Ingredients:
Raw Kerala Banana - 400 gms - dice and keep in water
Yam - 350 gms - dice and keep in water
Coconut Oil - 20 gmsWater - approx 2.5 cups Salt - approx 17 gms - to taste
Turmeric - 1/4 tsp

Paste:
Grated Coconut - 200gms
Zeera - 5 gmsDried Red Chillies (round & long) - 15 gms

Seasoning / Tadka:
Grated Coconut - 20 gms
Mustard Seeds - 5 gms
Curry Leaves - to taste

 
Method:

1. Make a thick paste of dried red chillies, zeera and coconut (use water as required).
2. Heat water and drop in the diced yam along with the turmeric, cover and cook.
3. When the yam is half cooked, add in the raw Kerala banana, cover and cook.
4. When the banana is half-cooked add in the salt.
5. Add in the paste, cover and cook till the raw smell disappears. Turn off the flame.
6. Heat coconut oil and make a tadka of the grated coconut, mustard seeds and curry leaves.
7. Season the cooked dish with the tadka.
8. Serve with love.

Enjoy Palakkad style Errisery with hot ghee and rice on a fresh picked and washed banana leaf. Your mind, body and soul will feel satisfied.