- Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt.
- Grind the coconut well with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds.
- Add the urad dal and the coconut reserved for garnish and stir till browned. Add this mixture to the erisherry and mix in the curry leaves.
Erissery
By Vilija C
Mar, 25th
616
Servings
2 persons
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- Green bananas or plantains (nenthrakkay) - cubed
- turmeric powder - 1 teaspoon
- chili powder - 1 teaspoon
- cumin seeds - 1/2 teaspoon
- mustard seeds - 1/4 teaspoon
- urad dal - 1/4 teaspoon
- coconut, grated - 1/2 cup (may substitute des. coc
- coconut for garnish - 1 tablespoon
- black pepper - 1/4 teaspoon
- curry leaves - a few
- salt to taste
- oil - 1 teaspoon
