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Plantain and Yam Eriseri - Vazhaikkai SenaiKizhangu Eriseri

Plantain and Yam Eriseri - delicious side dish for your lunch with plantain and yam. There are few different ways to cook this eriseri, but I like this method. I learned this version from my relative Sudha aunty from Nagercoil. She taught me many of her traditional Nagercoil dishes with important tips and tricks.

Plantain and Yam Eriseri - delicious side dish for your lunch with plantain and yam. There are few different ways to cook this eriseri, but I like this method. Making eriseri is simple. Cut both the vegetables uniformly and cook the vegetables until soft, then add the grounded coconut pepper masala. The grated coconut is ground along with black peppers, cumins and small onions. After adding the coconut paste, let the curry simmer for 10 minutes or until it blends well with the vegetables. Next, a tablespoon of powdered jaggery is added to the curry to enhance the taste. Then a handful of fresh grated coconuts is fried well in the coconut oil until brown and added to the dish.



Making eriseri is simple. Cut both the vegetables uniformly and cook the vegetables until soft, then add the grounded coconut pepper masala. The grated coconut is ground along with black peppers, cumins and small onions. After adding the coconut paste, let the curry simmer for 10 minutes or until it blends well with the vegetables. Next, a tablespoon of powdered jaggery is added to the curry to enhance the taste. Then a handful of fresh grated coconuts is fried well in the coconut oil until brown and added to the dish.

Similar side dishes for lunch

Here is a short video for Plantain and Yam Eriseri





Plantain and Yam Eriseri - Vazhaikkai SenaiKizhangu Eriseri Recipe Details
 
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Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavkrishnan

Ingredients

  • 1 raw banana/plantain
  • 400 grams yam
  • 1 tbsp powdered jaggery
  • 1 tsp mustard
  • 1 tsp split black urid dal
  • 1/4 cup grated coconut
  • few curry leaves
  • 4 tbsp coconut oil
  • salt to taste

For the coconut paste

  • 3/4 cup grated coconut
  • 4 tsp black pepper corns
  • 2 tsp cumins
  • 4 small onions

Cooking Directions

  1. Wash the plantain and peel the skin.Cut the plantain into small pieces and add it into a bowl filled with water. Similarly wash the yam well without any mud and peel the skin completely. Cut them into small pieces and add it to the plantains. Add it to a wide kadai and pour 1 cup of water.
  2. Close it with a lid and cook the plantains and yam on medium heat, until soft.
  3. Take a small chutney jar and add the grated coconut, black peppercorns, cumins and small onions. Add water and grind it nicely.
  4. Open the kadai and check the vegetables are cooked well and add the ground coconut paste. Add the required salt and mix it well.
  5. Stir and cook the curry on medium heat.
  6. Next, add the powdered jaggery and mix it well with the vegetables. Cook for a few more minutes and turn off the heat.
  7. Heat 1 tbsp of coconut oil and fry the grated coconuts until brown. Add it to the eriseri and mix it well.
  8. Heat the remaining coconut oil and add the mustard, split black urid dal and curry leaves. Allow them to crackle and add it to the eriseri and mix it well. Tasty plantain and yam eriseri is ready to serve.

Plantain and Yam Eriseri - Vazhaikkai SenaiKizhangu Eriseri with step by step photos

Wash the plantain and peel the skin.Cut the plantain into small pieces and add it into a bowl filled with water. Similarly wash the yam well without any mud and peel the skin completely. Cut them into small pieces and add it to the plantains. Add it to a wide kadai and pour 1 cup of water.


Close it with a lid and cook the plantains and yam on medium heat, until soft.

Take a small chutney jar and add the grated coconut, black pepper corns, cumins and small onions. Add water and grind it nicely.


Open the kadai and check the vegetables are cooked well and add the ground coconut paste. Add the required salt and mix it well.

 Stir and cook the curry on medium heat.

Next, add the powdered jaggery and mix it well with the vegetables. Cook for a few more minutes and turn off the heat.

Heat 1 tbsp of coconut oil and fry the grated coconuts until brown. Add it to the eriseri and mix it well.

Heat the remaining coconut oil and add the mustard, split black urid dal and curry leaves.

Allow them to crackle and add it to the eriseri and mix it well. Tasty plantain and yam eriseri is ready to serve.



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