Erissery is a dish from the Kerala cuisine, and this is my version of the dish.The toughest part is to title a dish
when its your version of the recipe.As I had a dish like this from one of the Kerala restaurants,decided to extract
the title from the same cuisine, after all clouded confusions.
Now…moving to today’s recipe-This is made with only raw bananas, no mixture of any other vegetables as they
usually do in preparing the authentic erisserry.With roasted ground coconut and the mixture of dry mango
powder makes it special when served with seafood meals.Raw banana is widely used in Kerala cuisines.
Chips,fries,sweets and vegetable side dishes like Avial and erissery….are some of the dishes made with this vegetable,
hence this vegetable is unavoidable in Keralite cuisines.
A brief note on health benefits -People with weak digestive system should have this in limited quantities,as it may
cause bloating and indigestion!
Positive fact, is that it is a fibre rich food good for diabetics,and heart patients.Rich in VitaminC and other nutrients
which contains antioxidants,and strengthen the immune system.
To the recipe
2-3 raw bananas peeled and cut
1 tsp dry mango powder (amchur powder)
1/2 tsp turmeric powder
1 tsp pepper
few curry leaves
salt to taste
2 tsp coconut oil/ghee
Grind to a coarse paste
3 tbsp slightly roasted coconut
1 tsp roasted raw rice/1 tsp rice flour
1 tsp cummin seed
1/2 tsp mustard
1 green chilli
Wash the cut vegetable with salt water ,and then with normal water.
Boil the bananas with amchur powder,turmeric, salt and sufficient water.
Do not cook it dry, let there be little liquid remaining.
Add the oil, and the paste and cook for 3 minutes.
Add pepper and remove from fire.