This is the second recipe in the Ona Sadhya series - I did promise to post one recipe each day :-)
This happens to be one of my son's favourites, the other being Olan. There are many variations of Erisseri out there, but I have never been very fond of the Kaya-chena (green plantain / yam) version. I realised there was one which used mung dal, but that is something beyond my ken. This recipe is one that came to me from one of my aunts - so maybe I should classify this as Girijammayi's Erisseri. She is a Nair, though her father belonged to our Warriam. Her mother was an excellent cook, the sort who could make you eat your fingers along with her food, and she is one too. She lives alone these days, her daughter nearby, and is one of the most warm and affectionate people I have met. She is also an extremely cheerful lady, one whose demeanour does not reflect the toll that life has taken - her husband died quite young, and she lost her younger daughter when the latter was just eighteen.
This happens to be one of my son's favourites, the other being Olan. There are many variations of Erisseri out there, but I have never been very fond of the Kaya-chena (green plantain / yam) version. I realised there was one which used mung dal, but that is something beyond my ken. This recipe is one that came to me from one of my aunts - so maybe I should classify this as Girijammayi's Erisseri. She is a Nair, though her father belonged to our Warriam. Her mother was an excellent cook, the sort who could make you eat your fingers along with her food, and she is one too. She lives alone these days, her daughter nearby, and is one of the most warm and affectionate people I have met. She is also an extremely cheerful lady, one whose demeanour does not reflect the toll that life has taken - her husband died quite young, and she lost her younger daughter when the latter was just eighteen.
Anyway, following my promise to give credit where credit is due, here is
Girijammayi's Erisseri1 cups Red Beans / lal chouli / karamani / chuvanna payaru
500 gms Pumpkin
1 sprig curry leaves
1 large coconut - grated (reserve 2/3 of it for the tadka)
20 red chillies (more, or less depending on the heat)
2 tbsps cumin seeds
1/2 tsp turmeric
salt
Tadka
2/3 of the grated coconut
1 tsp mustard seeds
3 - 4 red chillies
2 sprigs curry leaves
3 tbsps coconut oil
Wash the red beans until the water runs clear. Soak them in fresh water for an hour. Then pressure cook the beans until done. I tend to cook them on high heat until the first signs of pressure, then I lower the heat and cook for another ten minutes. It ensures that the beans do not overcook.
Cut the pumpkin into 1 - 1 1/2 inch chunks, then place them in a vessel with just enough water to cover the vegetables. Add turmeric and a sprig of curry leaves and bring to a rolling boil. Lower the heat, and cook uncovered until the vegetables are done, but still firm. Drain the cooked beans, add them to the vegetables along with salt and bring to a boil again. Turn off the heat.
Grind 1/3 of the grated coconut with red chillies and cumin seeds, and very little water. Bring the pumpkin -beans mixture to a boil again, then add the ground coconut. Take the erisseri off the fire. Check the seasoning, and add more salt if necessary, while it is still hot.
In a small kadhai, heat 1 tbsp coconut oil, then add the remaining grated coconut and fry over medium heat until a deep red. Remove and keep aside. Heat the remaining oil, and add mustard seeds, red chillies and curry leaves - in that order - and pour over the erisseri.
Erisseri is normally a side dish, and is served quite thick. If you want it to be your main dish, add a little more of the water in which the beans were cooked.
Remember that a larger quantity of grated coconut is roasted and used for the tadka, than is used for grinding. It is this roasted coconut that gives Erisseri that unique taste.
Cut the pumpkin into 1 - 1 1/2 inch chunks, then place them in a vessel with just enough water to cover the vegetables. Add turmeric and a sprig of curry leaves and bring to a rolling boil. Lower the heat, and cook uncovered until the vegetables are done, but still firm. Drain the cooked beans, add them to the vegetables along with salt and bring to a boil again. Turn off the heat.
Grind 1/3 of the grated coconut with red chillies and cumin seeds, and very little water. Bring the pumpkin -beans mixture to a boil again, then add the ground coconut. Take the erisseri off the fire. Check the seasoning, and add more salt if necessary, while it is still hot.
In a small kadhai, heat 1 tbsp coconut oil, then add the remaining grated coconut and fry over medium heat until a deep red. Remove and keep aside. Heat the remaining oil, and add mustard seeds, red chillies and curry leaves - in that order - and pour over the erisseri.
Erisseri is normally a side dish, and is served quite thick. If you want it to be your main dish, add a little more of the water in which the beans were cooked.
Remember that a larger quantity of grated coconut is roasted and used for the tadka, than is used for grinding. It is this roasted coconut that gives Erisseri that unique taste.
©2008 Anuradha Warrier
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