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