We have started planning for this weekend..May be go to some nice places and take some pictures to test our camera. Other than that, normal cleaning, washing and organising must be the plan. What are your plans for weekend..
Now back to the recipe..This one is a traditional recipe in southern part of india. Each place have their own way of making erissery. I adapted this recipe from nags and loved it a lot. Its pretty simple to make, but the taste was awesome. I made this for onam and we totally enjoyed that meal.
Off you go to the recipe and tell me how it turned out for you.
Cow peas / Vanpayar /Thatta Payir / Karamani / Perum Payir – 1 cup
Elephant Yam / Chena Kilangu – 2 cup cubed
Salt to taste
Coconut – 1 cup
Whole Pepper / Pepper Powder – 1 tsp
Chilli Powder – 2 tsp
Garlic – 3 cloves
Turmeric powder / Manjal podi – 1 tsp
Coconut Oil – 2 tblspn
Mustard Seeds / kaduku – 1 tsp
Urad dal / Ulundu – 1 tsp
Curry leaves – 1 spring
Soak Cow peas over night in lots of water. Drain the water and Pressure cook it with a some water for 3 whistle. Let it simmer for 5 mins. Switch off the flame and let the pressure go all by itself. Remove and set aside.
Now take cubed yam in a kadai and cover it with water. Add salt to it.cover and cook for 15-20 mins till the yam is completely cooked.
Add the cooked cowpeas in this and mix well.
Now take the grinding ingredients in a mixer and make into a fine paste.
Pour this over the cooked yam and cow peas and mix well.
Let it simmer for 10 mins.
Now make the seasoning. Heat oil and add mustard, urad dal and curry leaves in this. Let it sizzle and crack.
Pour this over the curry and mix well.
Serve with rice.
|Take all your ingredients|
|Take the grinding ingredients in a mixer|
|and make into a fine puree|
|Take yam in a kadai|
|add salt to it|
|let it come up over the yam|
|cover and cook|
|till the yam is cooked|
|add the cooked cow peas in it|
|and mix well|
|add the coconut mixture|
|and mix well|
|cook till they gets thicken|
|pour over the curry|