iyyerram
Active member
A trip to the nostalgic past, in adukkali where paatti and amma used to prepare aromatic ,appitising dishes :hot sambhar, poriyals,kootu kari, pappadam ,and of course payasam. lets have a journey to that adukkalai and dig out the treasure.......
Today's recipe Eriseri( side dish)
INGREDIENTS
1) 1 cup raw yellow pumkin pieces, about 1/2 inch squares salt to taste
2) 1 tsp turmeric powder
3) 1/2 cup grated coconut
4) 3-4 dried red chillies
5) 1 tsp cumin seeds
6) 1/2 tsp urid dal (optional)
urid dal helps to bind the erisheri together to the right consistency
7) 1/2 tsp urid dal for garnishing
8) 2 sprigs of curry leaves
9) 2 tbsps oil
HOW TO PREPARE
Cook the pumpkin in water with salt and turmeric powder.
Keep 1/4 cup of coconut separately for garnishing.
Roast the urid dal and red chillies in one tsp of oil and grind it with the rest of the coconut and cumin seeds
If you are not using urid dal then just grind the rest of the coconut with cumin seeds and chillies to a fine paste.
Add the paste to the cooked pumpkin.
In a pan heat 2 tbsps of oil. Add mustard seeds and the other 1/2 tsp of urid dal. When the mustard seeds just start spluttering add the grated coconut and roast it till it becomes slightly brown. Add it to the pumpkin erisheri.
Add some curry leave to the erisheri.
Serve hot with rice and sambhar or pachadi
SAVOUR THE DISH .........
Today's recipe Eriseri( side dish)
INGREDIENTS
1) 1 cup raw yellow pumkin pieces, about 1/2 inch squares salt to taste
2) 1 tsp turmeric powder
3) 1/2 cup grated coconut
4) 3-4 dried red chillies
5) 1 tsp cumin seeds
6) 1/2 tsp urid dal (optional)
urid dal helps to bind the erisheri together to the right consistency
7) 1/2 tsp urid dal for garnishing
8) 2 sprigs of curry leaves
9) 2 tbsps oil
HOW TO PREPARE
Cook the pumpkin in water with salt and turmeric powder.
Keep 1/4 cup of coconut separately for garnishing.
Roast the urid dal and red chillies in one tsp of oil and grind it with the rest of the coconut and cumin seeds
If you are not using urid dal then just grind the rest of the coconut with cumin seeds and chillies to a fine paste.
Add the paste to the cooked pumpkin.
In a pan heat 2 tbsps of oil. Add mustard seeds and the other 1/2 tsp of urid dal. When the mustard seeds just start spluttering add the grated coconut and roast it till it becomes slightly brown. Add it to the pumpkin erisheri.
Add some curry leave to the erisheri.
Serve hot with rice and sambhar or pachadi
SAVOUR THE DISH .........
