I know mathanga/pumpkin eriserry is quite popular but I personally like this one. I learned this recipe from my mom and we are not sure if it’s prepared the same way as they prepare in Kerala. But I like the way my mom prepares and so here it is for you. We can usually make this dish either with Plantain(Raw banana) or Yam. But usually, I add both the veggies. Cooking Plantain and Yam: I don’t get fresh yam in the US. So I get the frozen one. As it is already chopped, it makes my life easy. Cooking plantain is also easy. I just chop the ends and microwave the whole Plantain for 12 minutes along with yam. Once its cooked, peeling skin becomes very easy. Just remove the skin, as you do for banana and chop them into cubes. So you just need 12-15 minutes for preparing the veggies. Meanwhile, you can grind the masala and keep it ready. Do the tadka and mix the veggies and masala. Allow it to cook for 5 minutes and that’s it. Within 20-25 minutes yummy dish is ready.
Ingredients:
Plantain – 2 Yam – 1 cup (chop into small cubes) Turmeric powder – ½ tsp Salt – 2 tsp Water – 1 cup For Masala Coconut – ½ cup Pepper – 1 tbsp For Tempering: Coconut Oil – 1 tbsp Mustard seeds – 1 tsp Hing – ¼ tsp Curry leaves – 1 strand
Steps:
Microwave plantain and yam for 12 minutes. You can follow the same procedure as I mentioned above. If you are using a pressure cooker, then 1 whistle is enough. Grind the coconut and pepper together. Heat the kadai and add coconut oil. Once the oil is hot, add mustard seeds, hing and curry leaves. As they start to splutter, add the boiled veggies, salt, and turmeric powder. Mix them well and now add the ground masala and also the water. Let it simmer for about 7-10 minutes. That’s it. Serve hot with rice. It can be used both as a side dish and as the main dish.
Notes:
You can use either yam or raw banana. Or instead, you can use pumpkin as well. Adjust salt and spices as per your preference. Coconut oil is preferable for this recipe.
📖 Recipe
