Yam Erissery | Karunai Kizhangu Erissery

I’ve been really lazy with the blog the past couple of weeks. I’ve been struggling to make even one post a week. Of late it’s been like a government office with my cooking. Everything’s postponed, delayed or forgotten. I keep noting down recipes, planning things, making mental notes but never get around to trying them. My to-try recipe list is getting longer and longer and includes the likes of Thukpa and Vindaloo but what did I make for breakfast this morning – Idli and yesterday’s dinner – why dosai of course! Who said bloggers make fancy dishes every meal every day? At-least I don’t, lazy bum that I am. So finally here’s Yam Erissery that I made a week back, a kerala dish that I’ve ever so slightly adapted to my taste.  Erissery is sort of a kootu that is made with vegetables, lentils and spiced coconut paste. It makes a hearty, tasty side with steamed rice and pappadam. For my Erissery I used yam (Karunai Kizhangu) and Karamani (black eyed peas/cow peas). My Erissery is a little on the drier side because Jagan doesn’t like Kootu style sides but Erissery I believe is more like a very thick gravy or kootu. Erissery ought to be that way. If you’ve always made Yam poriyal or deep fried yam, this is a refreshingly new way to cook yam and I am sure you’ll like it. Prep time: 15 minsCooking time: 40 minsServes: 4-5   Ingredients Yam/Karunai Kizhangu – ¼ kilo peeled and cubedKaramani/Black eyed peas – 1 cup soaked overnightTurmeric powder – ½ tspMustard seeds – ½ tspCurry leaves – 1 stemOil – 2 tbsp + 2 tbspSalt to tasteWater as necessary Masala paste Fresh Grated coconut – 4 tbspWhole Black peppercorns – 1-1/2 tspSombu/Fennel seeds/Saunf – ½ tspCinnamon – 1 inch piece Method 1.      Rinse karamani/black eyed peas in 2-3 changes of water till the water runs clear. Soak overnight in sufficient water. Pressure cook the soaked karamani till soft. Drain and set aside the boiled dal. 2.      Wash the yam well, peel and cube them. 3.      Grind together the ingredients under masala paste adding a little water. Set aside. 4.      In a kadai/skillet, add in the cubed yam and half a cup of water, turmeric powder and salt. Mix well, simmer and cook till the yam is soft but not mushy – about 10-12 minutes. Transfer the cooked yam to...
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