Senai Vazhakkai Erissery is a traditional Kerala recipe made with raw Banana and Yam. The Coconut Oil and the roasted Coconut adds more flavor to the dish. This Erissery goes well with steamed rice and Sambar.
Raw Banana – 1 (Peeled and cut into cubes)
Elephant Yam (Senai) – 250 (Peeled and cut into cubes)
Haldi (Turmeric) Powder – 1 pinch
Curry Leaves – 1 strand
Salt to taste
Grated Coconut – 1 cup
Black Pepper Corn – 10 Nos
Cumin (Jeera) Seed – 1 tsp
Green Chilli – 3
Coconut Oil – 1 ½ tbsp
Mustard Seed – ½ tsp
Red Chillies – 1
Curry Leaves – 1 string
Grated Coconut – 2 tbsp
Red Chilli Powder – ¼ pinch
Grind all the ingredients under “To Grind” column together into a coarse paste with little water. Keep aside.
Boil 2 cups of water. Add Banana and Yam.
Add little Salt, Haldi and Curry Leaves.
Cook them, but do not overcook.
Add the ground paste to them. Mix well. Cover and continue cooking for 3 to 4 minutes.
In the meantime, heat the Oil in a small pan. Add Mustard and Red Chillies. When the Mustard starts crackling, add the Curry Leaves and stir fry till the Curry leaves become crispy. Add the Grated Coconut and ¼ pinch of Red Chilli Powder.
Roast them for a minute in low flame and add this tempering to the Erissery.
Transfer to a serving bowl.
Serve Hot with steamed rice.
Adjust the spiciness to suit the taste.
Other cooking Oils can also be used. But, Coconut oil enhances the taste and flavor.