Thursday, September 08, 2011
Uthrada Sadhya / Recipe: Erissery(Nendrankaya and Elephant Yam)
Hope everyone had as lip smacking a Uthrada Sadhya today as we did.
We had Rasakalan, Erissery (plantain and elephant yam), Olan, Naranga Puliinji (a new recipe), Semiya Payasam, Pappadam and Upperi. My brother and nephew joined us for lunch.
I had given the recipe for Mathan Erissery some time back. The erissery with Nendrankaya and Chena (yam) is the one which is prepared for traditional sadhyas (feasts), especially for Onam. The recipe is a little different from Mathan Erissery.
Nendrankaya (raw Nendran banana): 1 no
Elephant yam (Chena): 250gms
Turmeric powder: 1tsp
Pepper powder: 2 tsp
Jaggery: 2 tsp
Grated coconut: 3/4 cup
Coconut oil: 1tbsp
Mustard seeds: 1tsp
Urad dal: 1tsp
Curry leaves: 2 sprigs
Salt to taste
Cut the banana vertically (do not peel) and then chop into 1/2" thick slices. Chop the yam into similar sized pieces.
Pressure cook the vegetables, adding turmeric powder and pepper powder.
Grind half the quantity of the coconut and 1tsp of jeera to a smooth paste.
Transfer the cooked vegetables into a thick bottomed pan and boil. Add salt and jaggery. Allow to cook for 5 mnts. Add the ground coconut paste and boil again. Remove from heat. Add few curry leaves.
Heat oil in a wide pan. When the oil starts smoking, add mustard seeds. When the mustard seeds start crackling, add the urad dal. When the urad dal turns pink in color, add a few curry leaves and the remaining grated coconut. Fry on a moderate heat until the coconut turns brown in color. Pour on to the prepared curry.
Happy Onam to all.
P.S. Nendrankaya can be substitued with other varieties of raw banana also. The taste would differ accordingly.