Sunday, 17 March 2013

Vazhakka Erissery - Erissery with Raw Plantain

Erissery is a speciality of Kerala. The speciality is that it does not have many spices. The flavours mainly come from coconut, pepper and cumin and of course the tempering with coconut oil. I have prepared this with Vazhakka (Raw Plantain). Usually it is prepared with a combination of Vazhakka and Chena (Elephant Yam). Use equal quantities of both if you have it. Just Vazhakka also tasted awesome.

For the dal, I have used Cow Peas (Van payar/Thatta payar). You can also use the white one popularly known as Black eyed peas. Oh, and I have used loads of dal in this (more than traditionally used). You can just make it with 1/2 cup instead of the 1.5 cups that I have used.


Vazhakka 5
Cow peas 1.5 cups

Coconut 1 cup
Pepper 1.5 tsp
Jeera 1 tsp
Turmeric 1/2 tsp

Mustard 1/2 tsp
Red Chilli 1
Curry leaves few
urad dal 1 tsp
Coconut oil

Method of Preparation

1. Soak the peas overnight and pressure cook for 1 whistle till it is cooked well (still retaining shape.

2. Heat some water in a pan. Add pealed and chopped plantain. Boil till it is cooked well, but has its shape.

3. Make a paste of coconut, pepper and cumin. Add to the pan.

4. Add the cow peas and some salt. Simmer everything for a few minutes.

5. Temper with coconut oil. Add mustard. When it sputters, add urad dal. When it starts to brown, add red chilli and curry leaves. Add this mix to the Erissery.


  1. Droolworth erissery, makes me hungry.

  2. thi slooks delicious, and i sure will try the cow beans, as it is new to me:-)

  3. A very new recipe for me, sounds wholesome and delicious.


  4. Very new to me . I must give a try

  5. Ah my moms favorite.. lovely clicks

  6. It's been a long time since I had Eriserry and it was years back at my neighbour's. Just looking at yours makes my mouth water and want to have with sambar rice.But don't they add curd for Eriserry?

    1. no gal.. we do not... it is super simple to make.. try it...

  7. Nice one Roshni...I prefer one with chenai..We usually don't add dal or cow peas in eriserry...its just the veggies and the ground coconut. We also toast some coconut and add while tempering. Will try it your way next time.

  8. looks nice..we also make erissery.but we grind coconut with green chillies,cumin,garlic.we dry roast2-3tbsp grated coconut along with mustard seeds and dry red chillies and add it to good taste...

  9. Made erusseri the same day you posted using kala channa and vazhakka. Tasted gr8. Was over b4 thinking twice. Served with pulisseri. Thanx for inspiring.

    1. Sangeetha - adding kala channa sounds like an interesting idea. i will also try that combo.. :-)