Vazhakka Erissery (Kaya Erissery) | Raw Banana Curry

Vazhakka erissery is a delicious vegetarian curry served for sadyas in the olden times, as shared by my mom. She says this erissery was one of the best served curries in the sadya. Gradually, parippu curry replaced erissery in the sadya menu as years passed by. Erissery can be made with so many veggies, but this kaya erissery is a ozhichu (gravy style) erissery. Mathanga vanpayar erissery is more of a thick erissery like kootu curry. 

Kaya erissery can be made with raw plantain too, but I love the ponthan kaya (raw banana) erissery as it mashes very well and this curry tastes best. The skin of the raw banana should be removed completely so that the banana mashes very well like mashed potatoes. This fibre rich curry is very easy to prepare and so go ahead and give this a try for Vishu !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 4

Ingredients

raw banana(ponthan kaya) 2

salt 1/2 tsp

turmeric powder 1/4 tsp

hot chilli powder 1/2 tsp

to grind

coconut grated 1/2 cup

cumin seeds (jeerakam) 1/2 tsp

shallots 4-5

garlic cloves 2-3

to temper

ghee 1 tbsp

mustard seeds 1 tsp

red dry chilly 2 broken

curry leaves 2 sprigs

grated coconut, 2 tbsp

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Method

• Wash and peel the skin of the raw bananas very nicely so that there is no green part seen (though it is said to retain the green part of the raw banana skin, but for this particular recipes it's better to peel off the green part completely). Add to a bowl of water and cut the banana in small pieces. Add rice cooked water (kanji vellam) and wash again to get rid of the thick sap.
• Add the washed banana pieces to the cooker, add water (1 cup), salt, turmeric powder, hot chilli powder. Cover and pressure-cook for 3 whistles.
• In the meantime, add grated coconut to a blender jar. To this add cumin seeds, garlic cloves, shallots and little water. Grind to a smooth paste (not very fine though), keep aside.
• When pressure is released, mash the cooked bananas almost done. Add the ground paste, give a quick mix. Add 1/2 cup water to the blender jar and add to the curry.
• Bring this mix to a boil, adjust salt if needed. Add more water if required to adjust consistency. This curry thickens on cooling, so add water accordingly.
• Heat a pan or wok, add ghee to temper. When ghee is hot, add mustard seeds. Add red dry chillies and curry leaves. Add grated coconut and fry till golden brown. Switch off and pour over the prepared curry. Keep covered for 10 minutes, mix and serve warm.

NOTES 

* You can use raw plantain too, but the ponthan kaya (raw banana) mashes well and tastes better, I feel for this curry.

* Adding ghee to temper imparts a unique flavour. You can use oil instead of ghee, too.

* Adding grated coconut to temper is very special in this curry, so don't miss doing that.

RELATED POSTS

* Mathanga Vanpayar Erissery

* Kootu Curry

* Kaplanga Erissery

* Chembu Erissery

For more sadya recipes, click HERE.