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Sunday, July 2, 2006


Here is an interesting recipe for Erusseri made in Kerala. It is made for festivals and functions. I have given the different variations to this recipe. Try them. Iam sure it will be very enjoyable.

Orange Pumpkin(Matthan) 1/2 cup cubed
Yam (Chenai) 1/2 cup cubed
Coconut 1 1/2 cup grated
Cumin seeds 1 tspn
Green chilly 2-3
Salt as per taste
Cooking oil 1 tbsn (Can use coconut oil for the typical Kerala feel)
Udad Dal 1 tspn
Mustard 1 tspn
Curry leaves 1 sprig
Red Chilly 2-3
Pepper As per taste

1. Grind coconut, cumin seeds and green chilly together to get a fine paste. (don't add water)
2. Boil yam with 1 cup of water, turmeric and pepper. Then reduce heat and cook covered on medium heat. When Yam is 3/4th cooked add pumpkin and continue cooking.
3. Meanwhile heat oil in a pan and add mustard seeds and when they crackle add udad dal and red chilly and fry till browned. Now add ground coconut and curry leaves and fry till coconut is golden brown. Add this to Yam and pumpkin along with salt when they are almost done.
5. Cook on low heat till gravy is thick (almost dry)
6. Fry some grated coconut and add to the dish at the end of it. This is the special value addition to the dish.

Different Variations to the Erusseri are :
-Erusseri can also be prepared with Yam(Chenai) and Raw Banana(Vazhakkai) Mix - A big one. Split the banana lengthwise into 3 pieces. Cut it into small pieces without peeling off the skin (If the skin is very thick like mondhangai or mondhan vazhakkai then u can peel the skin). Cook yam and banana along with pepper powder, turmeric powder and salt in a cup of water. And follow above method.
-Erusseri can also be prepared with just Pumpkin (Matthan). Follow the above method. (For the matthan also u can retain the skin but if the skin is very thick, u can peel it off)
-Erusseri can be prepared with Yam only or Raw banana only.
-And Can be even prepared with Snake Gourd (Pudavalangai) by following the same method just replace the vegetables.

Tip: Whenever u are mixing 2 vegetables, where one gets cooked faster and the other takes time to cook, for eg. Chenai(Yam) (takes time to cook) and Vazhakkai and Pumpkin (cook faster). In these cases 3/4th cook the vegetable which takes longer to cook and only then add the vegetable which cooks faster so both vegetables will be well cooked together otherwise the vegetable which cooks faster will get mashed and the taste of your Erusseri will not be good
The skin of vegetables have a lot of nutritious value, so if the skin is not very thick, it can be cooked alongwith it.
Do try this authentic Kerala recipe at home.


Sukanya said...

dear madam, thank u for sending the recipe for Erusseri. I will try
yours truly, sarveswaran

Sukanya said...

Thanks for the recipe of Erusseri. I tried it yesterday night itself and was very nice.
Please send me the recipe of Pulinkari (with mullangi) if possible.Its a request please.
Vijaya Kumar Seshan
State of Qatar

Sukanya said...

Your recipes are really helpful for the people who are staying abroad & who don't know cooking at all.
Thank u so much for posting the recipes in the group
Expecting more recipes.
Harish N C

Sukanya said...

Dear Sukanya,
I would like to say "thanks to you" to help freshers and others by sharing your wonderful recipes. Keep up your good work!
Hope to see more recipes from you in future.
Thank you again.
Gayathri Balu


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