Authentic Keralan Erissery with Warm Appams
A comforting and creamy Kerala classic featuring tender raw bananas and fragrant black-eyed peas simmered in a spiced coconut gravy. Finished with a rich tempering of roasted shallots and curry leaves in coconut oil.
50min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Boil the soaked black-eyed peas in a pressure cooker with adequate water and salt until tender.
2
Cook the cubed raw bananas separately with turmeric powder, salt, and a little water until soft and well-cooked.
3
Grind the fresh grated coconut, 2 small shallots, green chilies, and cumin seeds into a smooth paste with a splash of water.
4
Add the ground coconut paste to the cooked raw bananas and simmer for 5 minutes until the raw aroma disappears.
5
Stir in the boiled black-eyed peas and mix gently, adjusting the consistency with warm water if needed.
6
Heat coconut oil in a small pan, splutter mustard seeds, and fry the sliced shallots, dried red chilies, and curry leaves until golden brown.
7
Pour the steaming tempering over the erissery, cover with a lid to trap the aromas, and serve warm with soft appams.
Ingredients
1 cup raw banana, peeled and cubed
1/2 cup black-eyed peas (vanpayar), soaked and boiled
1 cup fresh grated coconut
2 small shallots
2 green chilies
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2 tbsp coconut oil
4 shallots, thinly sliced for tempering
2 dried red chilies
1 sprig fresh curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.