Erisheri

Erisheri or Ethakka Erisheri is probably the most popular dish of Kerala. Ethakka means plantain. It just tastes great with anything. It is usually taken with rice and a curry. It goes well with porridge (kanjhi) too. Once again mom's special recipe is coming here. Need to admit that my mom is an awesome cook :)

Preparation and cooking time: 45 mins

Ingredients:

• Ethakka/ Plantain - 2
• Grated coconut - 1/2 coconut
• Pearl onions - 5-6
• Red chilly - 1
• Garlic cloves - 2
• Cumin seeds/ Jeera - 1 spoon
• Pepper seeds - 1 small spoon
• Turmeric powder
• Curry leaves
• Salt
• Coconut oil (This will be best option for authentic taste. If it is not available, use any other edible oil)

Preparation:

• Cut plantain into small pieces (make round pieces and then cut it into 4) and cook in a pressure cooker with salt added. Take 3 whistles and wait for it to cool down.

• Take a frying pan and fry 4 spoons of grated coconut till it turns golden brown and keep aside.

• Grind red chilly, turmeric powder, garlic cloves, cumin seeds, pepper seeds and pearl onions to make a raw paste and keep aside.
• Grind rest of the coconut and curry leaves lightly and keep aside.

• Take a cooking pan, heat it and add 2 spoons of coconut oil.
• Add mustard seeds and wait till it crackles. 
• Add urad dal/ black gram/ uzhunnu parippu. Add some curry leaves and mix well.
• Add the boiled plaintain to this and stir well. In case there is more water then drain it out. Little bit of water is okay. Cook for 2 mins.

• Add the ground coconut mix and stir well.
• Add the ground red chilly-pearl onion mix and stir well.
• Cook for 3 mins.
• Add salt to taste.
• Add the sauteed coconut now and stir well.
• The curry should become thick. So cook it closed for 3-4 mins in medium flame.

• Turn off the flame once it is thick. Let it remain closed for 5 mins.
• Garnish with more curry leaves.

Try this yummylicious Kerala dish with boiled rice to enjoy the authentic taste completely.