Saturday, 27 October 2012

Banana and Yam Erissery : Kerala Onam Special Recipe

This is an authentic Kerala Onam recipe for banana and chena erissery. I usually don’t make this as everyone in the family prefers pumpkin erissery. But, for onam sadya, this is a more commonly used recipe. I try to add maximum variations of kerala recipes in my blog, so that it becomes a one stop recipe directory for anyone looking for authentic malayalee recipes.

You can try making erissery with pumpkin and cow peas or pumpkin with yam. Pappaya erissery is also quite tasty. 


1.       Raw banana – 1
2.       Yam/ Chena – 250 gms
3.       Turmeric powder – ½ tsp
4.       Pepper powder -1 ½ tsp
5.       Salt – to taste
6.       Water- for cooking

Chop the banana and yam into ½ inch cubes. Soak the chopped banana in warm water for five minutes, to remove its stains. Cook the vegetables with turmeric, pepper and salt adding adequate water. Mash it up well.

7.       Grated coconut – ½ cup
8.       Turmeric powder – ¼ tsp
9.       Cumin seeds – ½ tsp
10.   Green chillies – 1

Grind coconut with other ingredients, adding a little water, till fine and smooth. Add this to the cooked vegetables.  Cook for five minutes. Add a little water, if desired, to adjust the consistency.

11.   Grated jaggery – 2 tsp

Add the jaggery shavings and cook for a couple of minutes.

12.   Coconut oil – 1 tbsp
13.   Mustard seeds – ½ tsp
14.   Shallots – 3, sliced
15.   Urad dal – 1 tsp
16.   Dry red chillies -2
17.   Curry leaves - 1 sprig

Heat the oil in a small kadai. Add the mustard seeds, when they splutter, add remaining ingredients and sauté till the onion are golden brown. Pour this over the curry.

18.   Grated coconut – 2 tbsp

Roast the grated coconut in the same kadai till light brown. Toss this over the erissery. Yam and banana erissery is ready to be served with hot rice.

Secret Grandma Tips:

  • The signature of the erissery is the roasted coconut garnishing, so never skip that.
  • For yam and banana erissery, freshly ground pepper powder is a must.
  • The jaggery shavings are optional in the recipe. Some people do not add it.
  • Prepare the erissery using coconut oil, if you want the authentic Kerala taste.
  • The consistency of the dish should be reasonably thick. [Not flowing]
  • Be careful not to burn the mustard seeds or shallots in the tempering oil.

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