Kerala Style Erissery (Mung Bean & Plantain Curry)
"Erissery" is a coconut based curry dish from Kerala. Here is an easy erissery recipe. You can use either plantain or green bananas for this recipe.
Servings: 6 yield(s)
Ingredients
  • 1 cup green mung beans (with skin)
  • 1 green plantain (or 2 green bananas)
  • 1/4 cup shredded fresh coconut (can use dry too)
  • 1 tsp. turmeric
  • 2 whole red chilli
  • 1 tsp. mustard seeds
  • 3 sprigs fresh curry leaves
  • 2 cloves garlic
  • 2 tsp. cumin seeds
  • 1 or 2 green chillies
  • 2 shallots (or 1 small onion, finely chopped)
  • 2 tbsp. coconut oil
  • a little salt to taste
Instructions
  1. Soak mung beans in water about 6 hours or overnight.
  2. Drain water from soaked beans and place it in a pressure cooker or pan, adding 2 cups of water. Peel and cut plantain/green banana into small cubes and add them to the pan. Add turmeric, chopped green chillies, cumin, garlic and salt and cook about 15 minutes or up to 3 whistles in the pressure cooker.
  3. Cool and pour the cooked beans and plantain in a blender. Add coconut and some more water and blend this into a smooth curry consistency.
  4. Transfer the curry into a saucepan and bring it to a simmer.
  5. Meanwhile for the tadka, heat oil in a small pan. Add mustard seeds. When seeds splutter, add finely chopped shallots/small onion. Let the onions brown completely. Now add 2 whole chillies and curry leaves. Saute for 30 seconds and pour this tadka (tempering) over the simmering curry. Stir well and enjoy eriserry with rice and papadoms.