Erissery
IngredientsCoconut oil – 2 tablespoon
Mustard – 1/2 teaspoon
Peas (van payar)- 1/2 cup
Turmeric powder – 1/2 teaspoon
Pumpkin (mathangya) & elephant yam (chena) – 1/4 portion each
Green chilly –2-3
Curry leaves, salt – to taste
Scraped coconut – 1/2 cup
Small onion – 3-4
Garlic – 3-4
How To Cook:
Boil peas with salt in pressure cooker. Then boil pumpkin and elephant yam in a vessel along with turmeric powder, curry leaves and sliced green
chilly. Grind scraped coconut, cumin seed, small onion and garlic. Mix this to the boiled mixture of peas, pumpkin and yam. Then heat oil separately in
a pan and spurt mustard, small onion and a little scraped coconut. Remove it from fire when the coconut turns brown in color. Finally, mix this also to
the boiled mixture of peas, pumpkin and yam and serve it hot with the rice.
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