October 05, 2016


An Authentic and Classic Kerala recipe  served as side dish and is the integral item  of the feasts. The veggies cooked in pepper, with roasted coconut, green chillies  and sauted in coconut oil makes this to taste really divine..
  • Pre time: 15 mins
  • Cooking time: 25 mins
  • Serves: 4

Ingredients to make Eriserry:

  • Yam / Sennai Kizhangu 500 gms or Raw Bananas 4
  • Black pepper  2 tea spoons
  • Salt 3/4 tea spoon
  • Green chilli and Red chilli 2 each
  • Mustard seeds 1/2 tea spoon
  • Cumin seeds / Jeeragam 1 tea spoon
  • Coconut oil 2 tea spoons
  • Grated coconut 2 cups
  • Curry leaves few

How to make Eriserry?

Coarsely powder the pepper corns and keep aside.
Dry roast one cup of coconut to light brown colour and keep aside. 
Grind another cup of coconut to smooth paste by adding water and keep aside.
Cut the Yam or (if you are using raw bananas peel off the skin first) into small cubic squares of 1 inch.
Heat a pan with water and boil the veggies  with turmeric powder, pepper powder, green chillies and salt. (Yam requires more water for boiling than raw bananas. So adjust the amount of water accordingly)
Once the veggies become soft add the coconut paste and curry leaves. 
When it boils mix well and add the roasted coconut. 
Heat a sauteing pan with coconut oil and do the seasoning with mustard seeds, cumin seeds and red chillies.
The consistency should be in between the stir fry and gravy. We may call it as a thick gravy form.