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Before you jump to Koottu Erissery recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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As you can see, it is easy to begin to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to koottu erissery recipe. To cook koottu erissery you only need 16 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Koottu Erissery:
- Prepare 1 cup boiled & chopped raw banana
- Take 1 cup boiled & chopped elephant yam (suran)
- Get 1 cup boiled & chopped red pumpkin
- Take 1 cup soaked (for about 4-5 hours) & pressure cooked (for 2 whistles) red cow peas
- Get 4-5 tbsp freshly grated coconut
- Provide 10-12 shallots (small onions)
- You need 15-20 curry leaves
- Provide 2-3 chopped green chilies
- Get 1/2 tbsp cumin seeds
- You need 1/2 tsp turmeric powder
- Provide 4-5 tbsp coconut oil
- Provide 1 tsp tamarind pulp
- Prepare 1 tsp mustard seeds
- You need 2 chopped dry red chilies
- You need 1 tbsp skinned black gram (urad daal)
- Get As needed Salt
Instructions to make Koottu Erissery:
- Add 1 cup each of boiled & chopped raw bananas, elephant yam & red pumpkin into a bowl. Before using, these veggies are cleaned, peeled & pressure cooked for 2 whistles using very little water & no salt. They are then chopped into cubes. Using a masher, mash the veggies nicely into a fine paste. Once mashed keep it aside.
- Add 2-3 tbsp freshly grated coconut, 5-6 shallots, 8-10 curry leaves, 2-3 chopped green chilies, 1/2 tbsp cumin seeds & 1/2 tsp turmeric powder to a mixer & blend well into a fine paste.
- Heat 2 tbsp coconut oil in a pan. Add 2-3 curry leaves & let them splutter.
- Add the mashed veggie mixture, red cow peas & blended coconut mixture mix well.
- Add 1 tsp tamarind pulp, salt as per taste, cover & let it steam on low flame for about 5-6 minutes. Remove from flame & keep aside.
- For tempering, heat 1 tbsp coconut oil into a pan. add 1 tsp mustard seeds & let them splutter. Add 5-6 curry leaves & saute.
- Add 2 dry red chilies, 1 tbsp skinned black gram, 4-5 shallots & mix well.
- Then add 2 tbsp freshly grated coconut, salt as per taste & let it roast dry. Remove from flame.
- Transfer Erissery to a serving plate and garnish with the tempering.
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