Erisseri belongs to Kerala. It is an yummy side dish served during all the feasts in kerala and south Tamil Nadu. The yam I am referring here is the 'Indian Yam' which is a root/ tuber otherwise called Elephant foot yam / suran (Hindi) / senai kilangu (Tamil).
It is not the same yam as we see in USA. Here they are calling a root similar to sweet potato as yam.
Yam is available in all seasons in India. Even a small grocery shop in Chennai will sell it. A matured yam will weigh nearly 4 kgs or more. So in India they cut and sell the yam . This vegetable will not rot for a month or two, if kept uncut.
We should be careful in cleaning a fresh yam , as it may cause itching to the hands. To avoid any itching, apply tamarind juice to your hands after cutting this vegetable.
We can buy frozen yam from the 'Indian stores' in USA . So we need not worry about this cleaning or itching , but surely we miss the fresh flavor.
Here is the recipe for Erisseri. Hope you all like it:)
Yam - 150 gms
Raw banana - 1
turmeric - 1/4 tsp
salt - to taste
coconut oil - 1 tbsp
mustard seeds - 1/2 tsp
curry leaf - 1 brig
shredded coconut - 1/2 cup
cumin seeds - 1/2 tsp
whole black pepper - 1 tbsp
Cut the yam and banana into small cubes.
Cook it with 1 cup of water , turmeric powder and salt.
Grind the items given to a fine paste.
After the vegetables get cooked, slightly mash them with the ladle and add the masala paste.
Saute them in low flame till the curry becomes thicker.
Heat oil in a wok, splutter the mustard seeds .
Add curry leaves and 1 tbsp shredded coconut to the cracked mustard . Saute well till the coconut turns brown .
Mix it with the curry.
(Traditionally they add a tbsp of hot coconut oil after switching off the flame. )
Erissery is ready.
It can be served as side dish with plain steamed rice, chapathi or sambar rice.
The consistency should be like a semi solid curry. The coconut masala should be more visible than the vegetables. People who do not like coconut can reduce it to 1/4 cup instead of 1/2 cup.