Ingredients:

Yam or senai or elephant foot – ½ cup (Cut to small pieces)

Raw banana or plantain – 1

Pepper powder – 1 tsp

Turmeric powder – ¼ tsp

Water – 1 cup

Salt – to taste

Grated coconut – 1 cup

Jeera or Cumin seeds – ¼ tsp

Ghee – 2 tsp

Coconut oil – 3 tsp

Mustard seeds – ¼ tsp

Method:

1. Cut the raw banana to pieces without removing the skin.

2. Boil yam and banana adding pepper powder, turmeric powder and salt in 1 cup of water.

3. Add ½ cup grated coconut and jeera and grind it to fine paste.

4. Grind the remaining coconut and saute in a low flame till golden brown and keep it aside.

5. Season mustard seeds in ghee.

6. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture.

Mix well and serve. Our Eriserry with yam and raw banana is ready.

Ingredients:

White pumpkin or poosanikai or Ash gourd – 100gm

Pumpkin – 100gm

Green chillies – 4

Red gram or toor dhal – 1 tablespoon (soaked in the water for about 6 hours)

Grated coconut – 1 cup

Salt – to taste

Coconut oil – 2 tsp

Curry leaves – to garnish

Method:

1. Peel off the skin from ash gourd and pumpkin and cut it into small pieces.

2. Cook the vegetables and red gram dal in water.

3. Add salt and sliced green chillies.

4. When the vegetable and dhal gets cooked, add 1cup of second concentrated coconut milk and boil.

5. When it thickens well, add the remaining thick coconut milk.

6. Bring to a boil and remove from fire.

7. Add 1 tablespoon coconut oil and the curry leaves and mix well.

Ingredients:

Chopped Yam or senai or elephant foot – ½ cup

Small raw banana – 1no

Green chillies – 3

Curd – 2 cups

Grated coconut – 1 cup

Jeera – ½ tsp

Pepper powder – 1tsp

Water – 1cup

Turmeric – ¼ tsp

Salt – to taste

Fenugreek powder (fry and powder) – ½ tsp

Ghee – 3 tsp

Dry red chilli – 2

Mustard – 1 tsp

Curry leaves – to garnish

Method:

1. Remove the skin of the plantain and cut it into small pieces.

2. Grind the coconut and jeera to a smooth paste without adding water and keep it aside.

3. Dissolve the pepper powder in ½ cup of water and cook the vegetables and sliced green chilli in this water.

4. Add the turmeric powder and salt and stir well.

5. When the water dries, add 1tsp ghee.

6. Pour the curd and mix well. Cook in low flame.

7. When the curd starts boiling add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire.

8. Season with mustard, red chillies and curry leaves in ghee.