Koottu Erissery (Sadya Special)

by | Apr 12, 2016 | Featured, Festive Specials, Kerala Recipes, Lunch, Vegetable, Veggies, Vishu Specials | 0 comments

Koottu Erissery (Sadya Special)

Koottu Erissery is my recipe for you today. Vishu is just around the corner and I wanted to post this Special Koottu Erissery recipe to make it truly special. Erissery is an essential item in Kerala Sadya, prepared for marriage celebrations and festivals like Onam and Vishu. This elaborate vegetarian spread on Banana leaves is deliciously wonderful, with a variety of stir fried vegetables, thoran, koottukari, dal/ Parippu Curry, Aviyal, Sambar, Inji curry, Pachadi, kalan, Pulissery, Papad, Mango pickles, crisps etc. served with rice and with a selection of Payasams/ Kheer as dessert.

Koottu Erissery is special as it has a variety of vegetables to make it exceptionally tasty. Mathanga Erissery, Chena Erissery are all traditional variations of Erissery or Elissery, as it is known in certain parts of Kerala. Usually, Mathanga or Pumpkin is the main ingredient of Erissery. The golden Pumpkins are very healthy and improves your vision as it is loaded with Vitamin A.  If you like Pumpkins, do not forget to check my Pumpkin Aval Payasam, a must try sweet dish. Mathanga/ Pumpkin Erissery with ripe Pumpkin and cow peas along with ground coconut, tempered with mustard, chilies, roasted coconut is a real treat.

Erissery is also prepared with Yam (chena), unripe bananas (kaya). In this recipe, I have added Mathanga, Chena and Kaya along with red cow peas. Adding these together brings down the sweetness of Pumpkin and together they taste wonderful. Make festive Occasions exceptional with this Special Koottu Erissery. May this Vishu fill your homes with happiness, peace and prosperity!!

Ingredients :

Red Cow Peas: ½ cup to 1 cup (soaked and cooked)
Ripe Pumpkin/ Mathanga: 1 cup and more
Yam / Chena: 1 cup
Green Plantain/ Kaya (unripe):  1 cup
Coconut scraped: ½ cup
Turmeric Pdr: ½ tsp
Cumin/ Jeerah Whole or powder: ½ tsp
Shallots: 3 + 3
Green chili: 2 nos
Curry leaves: few

For tempering:

Mustard: ½ tsp
Dry Red Chili: 2-3 nos.
Coconut scraped: 2 tbsp.
Curry leaves: few
Oil (coconut oil): 1 tbsp

Method:

Soak the Red Cow peas (Vanpayar) in water for 4 hours or more. Pressure cook the cow peas with enough water. (Don’t add salt). Clean and peel the skin of Mathanga/ Pumpkin, Chena/ Yam and Kaya (unripe plantain). Cut into cubes and pressure cook with little water (No salt). Mash these vegetables slightly. Add the cooked Cow peas.

Erissery Erissery

Grind the coconut with turmeric powder, cumin/ jeerah, shallots (small onion), green chili and curry leaves. Add this to the veg. mix and combine well. Add salt to taste.

Erissery Erissery

Cover and steam for a few minutes on low flame. If the consistency is too thick add little water to make it little loose. Simmer, mix well and keep aside.

Heat coconut oil in a kadai, pop mustards, add chopped shallots, curry leaves and lastly add red chili. Drain and keep aside. Roast the scraped coconut till slightly brown. Transfer Erissery to a serving plate and garnish with roasted coconut and fried onion, curry leaves and chili. Serve with Rice and other delicacies for Sadya.

Tips:

  • Do not add salt while cooking Van Payar/ Cow peas. It will harden the cow peas.
  • If you like it sweet, add more Pumpkin/ Mathanga.
  • Some add garlic to Erissery, you may try that variation also.
  • Use coconut oil for better taste.

Try this healthy and nutritious Special Koottu Erissery and do let me know if you like it. Also, share with your friends through the buttons on the side. Wishing you a happy and prosperous Vishu! God Bless!

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