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Ingredient
Koottu Erissery
Introduce
Ingredient
Food ration :
3 servingsCooking time :
25-30 minutes
4-5 tbsp
freshly grated coconut
10-12
shallots (small onions)
15-20
curry leaves
1/2 tbsp
cumin seeds
1/2 tsp
turmeric powder
4-5 tbsp
coconut oil
1 tsp
tamarind pulp
1 tsp
mustard seeds
As needed
Salt
Cooking instructions
* Step 1
Add 1 cup each of boiled & chopped raw bananas, elephant yam & red pumpkin into a bowl. Before using, these veggies are cleaned, peeled & pressure cooked for 2 whistles using very little water & no salt. They are then chopped into cubes. Using a masher, mash the veggies nicely into a fine paste. Once mashed keep it aside.
* Step 2
Add 2-3 tbsp freshly grated coconut, 5-6 shallots, 8-10 curry leaves, 2-3 chopped green chilies, 1/2 tbsp cumin seeds & 1/2 tsp turmeric powder to a mixer & blend well into a fine paste.
* Step 3
Heat 2 tbsp coconut oil in a pan. Add 2-3 curry leaves & let them splutter.
* Step 4
Add the mashed veggie mixture, red cow peas & blended coconut mixture mix well.
* Step 5
Add 1 tsp tamarind pulp, salt as per taste, cover & let it steam on low flame for about 5-6 minutes. Remove from flame & keep aside.
* Step 6
For tempering, heat 1 tbsp coconut oil into a pan. add 1 tsp mustard seeds & let them splutter. Add 5-6 curry leaves & saute.
* Step 7
Add 2 dry red chilies, 1 tbsp skinned black gram, 4-5 shallots & mix well.
* Step 8
Then add 2 tbsp freshly grated coconut, salt as per taste & let it roast dry. Remove from flame.
* Step 9
Transfer Erissery to a serving plate and garnish with the tempering.
Note: if there is a photo you can click to enlarge it
Tag
boiled & chopped raw banana
boiled & chopped elephant yam (suran)
boiled & chopped red pumpkin
soaked (for about 4-5 hours) & pressure cooked (for 2 whistles) red cow peas
freshly grated coconut,
shallots (small onions)
Curry leaves
Chopped green chilies
cumin seeds
turmeric powder
coconut oil
tamarind pulp
mustard seeds
chopped dry red chilies
skinned black gram (urad daal)
Salt
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