Erissery
1. Grind coconut, cumin seeds and green chilly together to get a fine paste. (don’t add water)
2. Boil yam with 1 cup of water, turmeric and pepper. Then reduce heat and cook covered on medium heat. When Yam is 3/4th cooked add pumpkin and continue cooking.
3. Meanwhile heat oil in a pan and add mustard seeds and when they crackle add urid dal and red chilly and fry till browned. Now add ground coconut and curry leaves and fry till coconut is golden brown. Add this to Yam and pumpkin along with salt when they are almost done.
5. Cook on low heat till gravy is thick (almost dry)
- Pumpkin(Mathanga) : 1/2 cup cubed
- Yam (Chena) : 1/2 cup cubed
- Coconut : 1 1/2 cup grated
- Cumin seeds : 1 tspn
- Green chilly : 2-3
- Salt : as per taste
- Cooking oil : 1 tbsn
- Urid Dal : 1 tspn
- Mustard : 1 tspn
- Curry leaves : 1 sprig
- Red Chilly : 2-3
- Pepper As per taste
1. Grind coconut, cumin seeds and green chilly together to get a fine paste. (don’t add water)
2. Boil yam with 1 cup of water, turmeric and pepper. Then reduce heat and cook covered on medium heat. When Yam is 3/4th cooked add pumpkin and continue cooking.
3. Meanwhile heat oil in a pan and add mustard seeds and when they crackle add urid dal and red chilly and fry till browned. Now add ground coconut and curry leaves and fry till coconut is golden brown. Add this to Yam and pumpkin along with salt when they are almost done.
5. Cook on low heat till gravy is thick (almost dry)
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