Erissery

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Erissery

 

green bananas or plantains, cubed

1 teaspoon turmeric powder

1 teaspoon chile powder

1/2 teaspoon cumin seeds

1/4 teaspoon mustard seeds

1/4 teaspoon urad dal

1/2 cup grated coconut

1 tablespoon coconut for garnish

1/4 teaspoon black pepper

few curry leaves

salt to taste

1 teaspoon oil

 

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 until browned.

Add this mixture to the erisherry and mix in the curry leaves.

 

 

 

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