Eriseri

Ingredients 

• 200 grams yam, cut into 1 cm cubes
• 2 medium raw bananas, cut into 1 cm cubes
• Salt to taste
• 1/4 teaspoon turmeric powder
• 10 black peppercorns
• 1/2 cup scraped fresh coconut 
• 1 tablespoon rice
• 2 tablespoons coconut oil
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 10-12 curry leaves

Method

1. Boil yam cubes in two cups of salted water with a pinch turmeric powder, drain and reserve. Grind peppercorns with little water to a smooth paste. Soak half the scraped coconut with rice in one cup warm water and grind to a smooth paste.
2. Heat coconut oil and fry the remaining coconut to light brown. Cool and keep aside. Boil the raw banana in two cups salted water with turmeric powder. When nearly done add the cooked yam.
3. Add the peppercorn paste to the vegetables and continue cooking. Add the coconut paste and adjust seasoning. Simmer till the gravy thickens. Stir in the browned coconut.
4. Heat oil in a pan and add mustard seeds.
5. When the seeds crackle, add curry leaves. Add this tempering to the curry and cover immediately to trap the flavours. Serve hot.

Nutrition Info