Erisseri Recipe

• 500 g Elephant Foot Yam (peeled)
• 250 g Unripe Plantains (peeled)
• 1 tsp Red Chilly Powder
• ¼ tsp Turmeric Powder
• Salt (to taste)
• 1 medium Coconut (grated)
• ½ tsp Cumin Seeds
• ½ cup Water
• 2 tbsp Coconut Oil
• 2 tsp Mustard Seeds
• 3 dry Red Chilies
• 3 stalks Curry Leaves

• Dice the yam into 3 cm cubes.
• Split the plantains end to end into 1 cm dices.
• Grind grated coconut, cumin seeds, and water together making a fine paste.
• Cook yam and plantains with 1½ cup water in a pan.
• Add chili powder, turmeric powder, and salt. Simmer for 20 minutes on high flame.
• Add coconut paste and cook till the gravy turns thick.
• Heat coconut oil in another pan and fry mustard seeds.
• Add red chillies and curry leaves when the mustard starts crackling and cook for a while, tossing the chilies occasionally.
• Put the mustard seed mixture into the yam-plantain. Stir frequently until the coconut turns brown.