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Koottu Erissery
Koottu Erissery

Before you jump to Koottu Erissery recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to koottu erissery recipe. You can have koottu erissery using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Koottu Erissery:
  1. You need 1 cup boiled & chopped raw banana
  2. Prepare 1 cup boiled & chopped elephant yam (suran)
  3. Use 1 cup boiled & chopped red pumpkin
  4. Use 1 cup soaked (for about 4-5 hours) & pressure cooked (for 2 whistles) red cow peas
  5. You need 4-5 tbsp freshly grated coconut
  6. Prepare 10-12 shallots (small onions)
  7. Use 15-20 curry leaves
  8. Get 2-3 chopped green chilies
  9. Use 1/2 tbsp cumin seeds
  10. You need 1/2 tsp turmeric powder
  11. You need 4-5 tbsp coconut oil
  12. Prepare 1 tsp tamarind pulp
  13. You need 1 tsp mustard seeds
  14. Provide 2 chopped dry red chilies
  15. Get 1 tbsp skinned black gram (urad daal)
  16. Get As needed Salt
Instructions to make Koottu Erissery:
  1. Add 1 cup each of boiled & chopped raw bananas, elephant yam & red pumpkin into a bowl. Before using, these veggies are cleaned, peeled & pressure cooked for 2 whistles using very little water & no salt. They are then chopped into cubes. Using a masher, mash the veggies nicely into a fine paste. Once mashed keep it aside.
  2. Add 2-3 tbsp freshly grated coconut, 5-6 shallots, 8-10 curry leaves, 2-3 chopped green chilies, 1/2 tbsp cumin seeds & 1/2 tsp turmeric powder to a mixer & blend well into a fine paste.
  3. Heat 2 tbsp coconut oil in a pan. Add 2-3 curry leaves & let them splutter.
  4. Add the mashed veggie mixture, red cow peas & blended coconut mixture mix well.
  5. Add 1 tsp tamarind pulp, salt as per taste, cover & let it steam on low flame for about 5-6 minutes. Remove from flame & keep aside.
  6. For tempering, heat 1 tbsp coconut oil into a pan. add 1 tsp mustard seeds & let them splutter. Add 5-6 curry leaves & saute.
  7. Add 2 dry red chilies, 1 tbsp skinned black gram, 4-5 shallots & mix well.
  8. Then add 2 tbsp freshly grated coconut, salt as per taste & let it roast dry. Remove from flame.
  9. Transfer Erissery to a serving plate and garnish with the tempering.

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