16 Apr


Erisseri is a gravy vegetable curry traditionally made in Kerala. It is done by cooking any vegetable or combination of vegetables in a spiced coconut gravy but normally done with either yam or plantain or both. Erisseri is generally finished with toasted coconut flakes. Best served over plain steamed rice, erisseri has thick gravy consistency.
Makes: 3 – 4 Servings


Cubed Fresh or Frozen Yam 3/4 cup
Raw Banana / Plantain 1
Grated Coconut 1/2 cup
Curry Leaves 5
Black Peppercorns 5
Whole Red Chiles 1
Mustard Seeds 1 tsp
Turmeric Powder 1/4 tsp
Salt to taste
Coconut Oil 2 tbsps

Method of preparation:

Peel, wash and chop yam into small cubes.
Remove ends, remove skin and chop raw banana into small cubes.
Heat a pan on medium flame, add a tbsp of grated coconut and fry till it turns golden brown and keep aside.

Bring to boil a cup of water, add raw banana, turmeric powder and salt.
Half way through the boiling, stir in yam (if using frozen) into the water.
Cook till the plantain cubes are more than half done.
If using fresh yam cubes, boil them in water along with turmeric powder and salt till yam cubes are almost cooked.

Roast black peppercorns, whole red chiles on medium heat until aromatic.
Switch off heat and add grated coconut to the hot pan.
Cool the ingredients to room temperature and grind them into fine paste adding enough water.

Combine both cooked yam and cooked plantain pieces into a pot.
Add ground paste, sufficient salt and boil until the sauce thickens.
Stir in the toasted coconut that is reserved.

Heat oil in a pan, add mustard seeds and curry leaves.
Once mustard seeds almost stop spluttering, add it to the gravy.
Serve hot with steamed rice.
Notes: Make sure both the yam and raw banana are completely cooked.

Suggestions: Some like to use normal oil while cooking and garnishing with few drops of coconut oil.
Variations:Erisseri can be made with any vegetable or combination of vegetables. Common variations of erissery are yam erisseri (using only yam – chenai), raw banana erisseri (vazhakkai erisseri),tomato erisseri, raw pumpkin erisseri (pacha mathan erissery), raw jackfruit erisseri (chakkai erisseri) etc…
Other Names: Erisseri, Erissery, Erisery.

6 Responses to “Eriseri”

  1. bujji April 16, 2009 at 11:26 am #

    hi Raji iam a silent reader of ur blog,1st time to comment u are a grt photographer n grt cook. I can imagine the hardwork to post every day ,

    • anusharaji April 16, 2009 at 12:03 pm #

      i appreciate the comment bujji
      am glad u like the site….and s, it is work and sometimes hard.

  2. maadhu January 25, 2010 at 12:39 am #

    Hiii… Raji am interested in knowing more of kerala recepies… pls mail me yrr…….and also with some of the cooking tips

  3. Savitha September 17, 2010 at 11:42 pm #

    My interest in cooking has increased manifolds, after visiting your site. Thanks a tonne


  4. Meghana March 18, 2011 at 1:33 am #

    I didn’t like.
    not at all sorry

  5. indira February 14, 2012 at 4:47 pm #

    this tastes so good, prepared it as soon as i read it, wonderful recipe. can be used for all other vegetables as well. will try with different squash varieties

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: