I’ve been really lazy with the
blog the past couple of weeks. I’ve been struggling to make even one post a
week. Of late it’s been like a government office with my cooking. Everything’s postponed,
delayed or forgotten. I keep noting down recipes, planning things, making
mental notes but never get around to trying them. My to-try recipe list is
getting longer and longer and includes the likes of Thukpa and Vindaloo but
what did I make for breakfast this morning – Idli and yesterday’s dinner – why dosai
of course! Who said bloggers make fancy dishes every meal every day?
At-least I don’t, lazy bum that I am. So finally here’s Yam Erissery that I made a week back, a
kerala dish that I’ve ever so slightly adapted to my taste.
Erissery is sort of a kootu that is made with vegetables, lentils and spiced coconut paste. It makes a hearty, tasty side with steamed rice and pappadam. For my Erissery I used yam (Karunai Kizhangu) and Karamani (black eyed peas/cow peas). My Erissery is a little on the drier side because Jagan doesn’t like Kootu style sides but Erissery I believe is more like a very thick gravy or kootu. Erissery ought to be that way. If you’ve always made Yam poriyal or deep fried yam, this is a refreshingly new way to cook yam and I am sure you’ll like it.
Prep time: 15 mins
Cooking time: 40 mins
Serves: 4-5
Ingredients
Yam/Karunai Kizhangu – ¼ kilo
peeled and cubedKaramani/Black eyed peas – 1 cup soaked overnight
Turmeric powder – ½ tsp
Mustard seeds – ½ tsp
Curry leaves – 1 stem
Oil – 2 tbsp + 2 tbsp
Salt to taste
Water as necessary
Masala paste
Fresh Grated coconut – 4 tbspWhole Black peppercorns – 1-1/2 tsp
Sombu/Fennel seeds/Saunf – ½ tsp
Cinnamon – 1 inch piece
Method
1. Rinse
karamani/black eyed peas in 2-3 changes of water till the water runs clear.
Soak overnight in sufficient water. Pressure cook the soaked karamani till
soft. Drain and set aside the boiled dal.
2. Wash
the yam well, peel and cube them.
3. Grind
together the ingredients under masala paste adding a little water. Set aside.
4. In
a kadai/skillet, add in the cubed yam and half a cup of water, turmeric powder
and salt. Mix well, simmer and cook till the yam is soft but not mushy – about
10-12 minutes. Transfer the cooked yam to a plate.
5. To
the same kadai/skillet add 2 tablespoons of oil. When hot, add the mustard
seeds and when they splutter add in the curry leaves. Add the cubed yam and fry
for 2 minutes. Add in the boiled karamani and the masala paste and mix well.
Cover and cook for 10 minutes or till the flavours have blended and you don’t
smell the raw coconut. Open and check the erissery at intervals as the ground
coconut tends to stick to the bottom. Scrape, mix well and drizzle oil around
the edges when you check the erissery. Once done, remove from fire and serve
hot with rice and pappadams.
Yam erriseri looks perfect !
ReplyDeleteHi jayanthi..U have a interesting space dear.Lovely erissery.Do visit mine when time permits
ReplyDeletewww.shobasdelight.blogspot.in