Vazhakka Cherupayar Erisseri

Ingredients (Serves 6 – 8)

1. Vazhakka / banana saba – 2, peeled and cubed

Cherupayar / whole green gram – 3/4 cup

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 tsp

Curry leaves – A few

Water – Around 1.5 cups or as required

Coconut oil – 1 tsp

Salt – To taste

2. Grated coconut – 1 cup

Garlic – 2 small cloves

Cumin seeds – 1/2 tsp

Green chilies – 2 small

3. Coconut oil – 1.5 tbsp

Mustard seeds – 3/4 tsp

Dried red chilies – 2, broken

Curry leaves – A few

Pearl onions – 3, sliced thinly

4. Grated coconut – 1/2 cup

Method

1. Grind the grated coconut along with garlic, cumin seeds and green chilies to a very fine paste.

2. Cook all the ingredients numbered 1 for 2 whistles. Open the cooker after 10 – 15 minutes. Mash the cooked vazhakka and cherupayar slightly. Add hot 1 cup water and bring to a boil. Add the ground coconut paste and salt, to taste.Bring to a boil and cook for a few minutes until thickened. Switch off.

3. Heat 1.5 tbsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and curry leaves. Add pearl onions and fry until golden. Next add grated coconut and saute until browned. Switch off. Pour this seasoning over the erisseri. Cover with a lid for 10 minutes. Mix well and serve with hot rice.