Erissery Recipe Archives | Anishyas Kitchen

Mathanga erissery is a common item in Kerala Sadya (Traditional meal in banana leaf) made with pumpkin, green gram, coconut and some spices and tempered with roasted coconut and other tempering ingredients. Erissery can be made with different vegetables like pumpkin, yam, raw banana, raw banana, raw jack fruit etc or a combination of these vegetables. Green gram (Cherupayar (Moong dal) or brown gram (vanpayar) can be used for making erissery. There is two methods of making erissery, one is as loose gravy and other as with thick gravy. Thick erissery is served for Sadya. In this recipe, I’m preparing a loose gravy type which is common in South Kerala as a ‘Ozhichu Curry’.

Best combination

Rice + Fish curry

South Kerala Style Mathanga Erissery | Pumpkin and Green Gram/ Brown Gram Curry

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Serves: 5 Prep Time: 10 Minutes Cooking Time: 20 Minutes

Ingredients

1. Pumpkin - 250 gms - Cut into small pieces (Mathanga)
2. Green gram - 1/4 Cup (Cherupayar)
3. Coconut - 1/4 Cup - Grated
4. Garlic - 4 Nos (Medium size)
5. Shallots - 4 Nos (Chuvannulli)
6. Cumin seeds - 1/2 Teaspoon (Jeerakam)
7. Turmeric powder - 1/4 Teaspoon
8. Chilly powder - 1/2 Teaspoon
9. Green chilly - 2 Nos
10. Water - 1/2 Cup + 2 Cups
11. Salt - As required
--- For tempering ---
12. Coconut oil - 1 Tablespoon
13. Mustard seeds - 1/2 Teaspoon
14. Shallots - 1/2 Tablespoon - Chopped
15. Dried red chilly - 2 Nos - Cut into pieces
16. Curry leaves - 2 Stems
17. Coconut - 1/2 Cup - Grated

Instructions

Cook/ pressure cook pumpkin and green gram together with 2 cups of water.
Grind ingredients 3 – 9 smoothly with 2 cups of water.
Keep the flame low (of cooked pumpkin and green gram), add the ground paste to it.
Mix well and smash the pumpkin well with a ladle and cook for 5 more minutes in low flame with pan covered.
Meanwhile dry roast grated coconut to light brown color.
When done, add the roasted coconut to the Erissery.
After that, heat coconut oil in a pan and splutter mustard seeds and rest of the tempering ingredients and fry till shallots become light brown color.
Pour the tempering over the curry and mix well.

Notes

- Green gram/ brown gram (Cherupayar/ Vanpayar) can be used in this erissery recipe. - Erissery tends to thicken after getting cooled down. So adjust water accordignly if you want a loose gravy. - Soak green gram/ brown gram (which ever is used) in water overnight for fast cooking.

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Erissery – It’s a traditional Kerala dish prepared either as a medium thick curry or as a thick side dish. Erisseri can be prepared with any of the vegetables like Yam, Colocasia, Raw jack fruit, Pumkin, Raw banana, Papaya and with or with out adding pulses like green gram or kidney beans. Raw banana can also be added with Yam/ Colocassia to make a mixed vegetable Erissery.

In North part of Kerala it’s served as a side dish for Sadya (Banquet) but in my place, South Kerala, it’s served as a curry which pour into the rice in a gravy form. Also in South Kerala Christian wedding feasts it is served with Ghee and Pappad. (For South Kerala Hindu marriages Parippu curry with Ghee and Pappad are served.)

Here I’m making South Kerala style curry with out adding any pulses. The fried grated coconut added at the last make the curry tastier. ?

Best combination

Rice + Red fish curry
Rice + Fish fry
Rice + Beef fry

Chena Erissery | Elephant Foot Yam/ Amorphophallus Curry

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Serves: 4 Prep Time: 10 m Cooking Time: 30 m

Ingredients

1. Elephant Foot Yam - 2 Cup - Cut into small pieces
2. Coconut - 1 Cup - Grated
3. Cumin seeds - 1/2 Teaspoon
4. Turmeric powder - 1/2 Teaspoon
5. Green chilly - 4 Nos
6. Garlic - 1 Teaspoon - Finely chopped
7. Salt - As required
--- For Tempering ---
8. Mustard seeds - 1 Teaspoon
9. Shallots - 1 1/2 Tablespoon - Sliced
10. Curry leaves - 2 Springs
11. Dry red chilly - 2 Nos
12. Coconut Oil - 1 1/2 Tablespoon
13. Coconut grated - 1/2 Cup

Instructions

Cook yam in 4 cups of water and mash the yam once cooked. (Do not drain the cooked water)
Make a smooth paste of ingredients 2 – 7 and add to the mashed yam.
Boil the mixture for 10 minutes in a low – medium flame.
Temper with ingredients 8 – 12 as below.
Heat oil in a pan and splutter mustard seeds.
Fry the ingredients 8 – 11 till the shallots become brown color.
Add the tempering over the curry.
Fry the coconut in the same pan without adding oil till brown color.
Add it to the curry and mix well.
Serve hot.

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