Authentic Keralan Erissery with Warm Steamed Red Rice
A comforting traditional South Indian delicacy featuring ripe plantains and tender ash gourd simmered in a spiced coconut and roasted lentil gravy, tempered with aromatic mustard seeds and crisp curry leaves.
50min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
In a heavy-bottomed pot, boil the cubed ash gourd and plantain with turmeric powder, red chili powder, and just enough water until tender.
2
Add the cooked moong dal and salt to the boiled vegetables, mixing gently and letting it simmer on low heat.
3
Grind the grated coconut, cumin seeds, and garlic into a smooth paste with a little water.
4
Pour the ground coconut paste into the simmering vegetable and dal mixture, stirring well and cooking for another 5 minutes until flavors meld.
5
Heat coconut oil in a small pan for the tempering, sputter the mustard seeds, then add dried red chilies, curry leaves, and coconut flakes until golden brown.
6
Pour the hot tempering over the erissery, cover with a lid to trap the aromas, and serve warm alongside steamed red rice.
Ingredients
2 cups peeled and cubed ash gourd (kumbalanga)
1 cup ripe plantain, cubed
1/2 cup split yellow moong dal, cooked soft
1 cup freshly grated coconut
1/2 teaspoon cumin seeds
2 cloves garlic
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons coconut oil
1 teaspoon mustard seeds
2 dried red chilies
1 sprig fresh curry leaves
2 tablespoons coconut flakes for tempering
Salt to taste
Warm Kerala matta red rice for serving
*This AI-generated recipe may contain inaccuracies.