Erissery holds a special place in South Indian kitchens, especially during festival meals and family gatherings. This humble yet satisfying dish transforms simple vegetables into something truly special. The combination of green banana and elephant yam creates a wonderful texture contrast. What makes this recipe shine is the generous amount of fresh coconut that gets cooked right into the vegetables. It’s one of those recipes that tastes even better the next day.
About the Recipe
This recipe brings together the earthiness of root vegetables with the richness of fresh coconut. Green bananas provide a mild, starchy base while elephant yam adds its unique creamy texture. The spices are kept minimal to let the natural flavors shine through. What I love most about this dish is how forgiving it is for beginners. You don’t need any fancy techniques or hard-to-find ingredients. Just good vegetables, fresh coconut, and a bit of patience.
Why You’ll Love This Recipe
The creamy texture from the coconut makes every bite incredibly satisfying. This dish is naturally gluten-free and packed with nutrients from the vegetables. It’s also budget-friendly since the main ingredients are usually available year-round. The flavors develop beautifully as it cooks, filling your kitchen with amazing aromas. Plus, it’s a complete meal when served with rice. The best part? It actually tastes better after sitting for a while, making it perfect for meal prep or potluck dinners.
Cooking Tips
Cut your vegetables into similar-sized pieces so they cook evenly. Don’t skip the tempering step at the end – it adds crucial flavor and aroma. If your elephant yam makes your hands itchy, rub them with oil before handling it. Keep the heat at medium to prevent the coconut from burning. Taste and adjust salt before serving since the vegetables absorb flavors differently.
Serving and Storing Suggestions
This recipe serves 4 people and takes about 30 minutes to prepare and cook. Serve hot with steamed rice or coconut rice for a complete meal. Leftovers keep well in the refrigerator for up to 3 days. You can reheat gently on the stovetop with a splash of water if needed. The flavors actually improve overnight, making it great for meal planning.
Similar Recipes
- Avial (mixed vegetables in coconut)
- Kootu (lentils with vegetables)
- Olan (ash gourd in coconut milk)
- Kalan (yam in yogurt curry)
- Thoran (stir-fried vegetables with coconut)
Erissery
Ingredients
- 2 Vazhakkai (Green Banana)
- 1/2 Senai Kizhangu (Elephant Yam)
- 2 cups Coconut (grated + little extra)
- 1/4 tsp Pepper Powder
- 1 to 2 Red Chillies (depending on size)
- 2 tsp Coconut Oil
- Turmeric Powder (a pinch)
- Salt as per taste
- Curry Leaves (few)
- Mustard Seeds (little)
- Urad Dal (little)
Instructions
- Peel and finely chop the green bananas and elephant yam.
- Heat 1/2 cup of water over medium flame. Adjust as required.
- Add the chopped bananas and yam along with turmeric powder, salt and pepper powder.
- Bring to a boil.
- When the vegetables are tender add the coconut and mix well.
- Heat oil in a small frying pan.
- Fry the urad dal, curry leaves and mustard seeds for 30 seconds.
- Add a litle grated coconut and to the pan.
- Mix well and remove when the water has almost evaporated.
- Serve hot.
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Frequently Asked Questions
Can I substitute elephant yam with other vegetables?
Yes, you can use sweet potato, regular potato, or even pumpkin instead of elephant yam. The cooking time might vary slightly, but the method remains the same. Sweet potato works particularly well and adds a lovely natural sweetness to the dish.
What if I don’t have fresh coconut?
You can use frozen grated coconut or even desiccated coconut soaked in warm water for 10 minutes. Fresh coconut gives the best flavor and texture, but these alternatives work in a pinch. Avoid using coconut powder as it won’t give the same creamy consistency.
How do I know when the vegetables are properly cooked?
The vegetables should be tender enough to mash easily with a fork but still hold their shape. They shouldn’t be mushy or falling apart. Usually, this takes about 10-12 minutes of cooking after bringing to a boil.
Can I make this dish ahead of time?
Surely. This dish actually tastes better the next day as the flavors meld together. Store it covered in the refrigerator and reheat gently before serving. You might need to add a tablespoon of water while reheating to prevent sticking.
