How to make Eriseri -
A tasty raw banana and yam preparation.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Yam (सूरन), Raw bananas (कच्चे केले)
Cuisine : Kerala
Course : Main Course Vegetarian
For more recipes related to Eriseri checkout Undhiyo, Suran Aloo Subzi, Suran Kuttu, Purple Yam Wadiyaan . You can also find more Main Course Vegetarian recipes like Katrika Poriyal Beans Foogath - SK Khazana Ivy gourd-in coriander paste Makhni Broccoli-Cook Smart
Eriseri Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Eriseri Recipe
Yam 1 cm cubes 1 cup
Raw bananas 1 cm cubes 2 medium
Salt to taste
Turmeric powder 1/4 teaspoon
Black peppercorns 10
Coconut scraped 1/2 cup
Rice 1 tablespoon
Coconut oil 2 tablespoons
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 10-12
Method
Step 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.
Step 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.
Step 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.
Step 4
Heat oil in a pan and add mustard seeds.
Step 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
Calories : 372.5 Kcal
Carbohydrates : 43.07 gm
Protein : 3.58 gm
Fat : 20.65 gm
Other : 1.92
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
