Kaya Erissery
A classic Kerala dish made with tender raw bananas and yam cooked in a fragrant coconut paste. Finished with a delicious tempering of roasted coconut, this dish is a star of the traditional Sadhya feast.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Cook the Vegetables
- b.Peel the raw bananas and yam. Immediately place the chopped 1-inch cubes into a bowl of water to prevent them from browning.
- c.Transfer the drained vegetables to a medium pot. Add turmeric powder, red chili powder, salt, and 1.5 cups of water.
- d.Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and cook for 12-15 minutes until the vegetables are tender but still hold their shape.
- 2
Step 2
- a.Prepare the Coconut Paste
- b.While the vegetables are cooking, combine 1 cup of grated coconut, cumin seeds, and green chilies in a blender or grinder.
- c.Add about 1/4 cup of water and grind to a smooth, thick paste. Set aside.
- 3
Step 3
- a.Combine and Simmer
- b.Once the vegetables are cooked, gently stir in the ground coconut paste.
- c.Mix well and simmer on low heat for 5-7 minutes, stirring occasionally. This cooks the raw flavor out of the coconut paste. If the curry is too thick, add a splash of hot water to reach your desired consistency.
- d.Check for seasoning and add more salt if needed. Turn off the heat.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a small pan (tadka pan) over medium heat.
- c.Add the mustard seeds and wait for them to splutter completely.
- d.Add the urad dal and fry until it turns light golden.
- e.Add the broken dried red chilies and curry leaves. Sauté for 30 seconds until the chilies darken slightly and the leaves are crisp.
- f.Finally, add the remaining 1/2 cup of grated coconut. Reduce the heat to low and roast, stirring continuously for 4-5 minutes, until the coconut is a deep, fragrant golden brown. Be careful not to burn it.
- 5
Step 5
- a.Finish and Serve
- b.Pour the entire tempering, including the roasted coconut and oil, over the cooked curry.
- c.Gently mix it in. Cover the pot and let the Erissery rest for at least 10-15 minutes. This step is crucial for the flavors to meld beautifully.
- d.Serve hot as a side dish with steamed rice and other Sadhya dishes.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For authentic flavor, use fresh grated coconut and virgin coconut oil.
- 2Roasting the coconut to a deep golden brown is the key to the signature taste of Erissery. Be patient and stir continuously on low heat to prevent burning.
- 3To easily peel raw bananas, you can blanch them in hot water for 2-3 minutes. The skin will come off easily.
- 4Do not overcook the vegetables; they should be tender but not mushy.
- 5Let the dish rest for at least 10 minutes after adding the tempering to allow the flavors to fully infuse.
Adapt it for your goals.
Mathanga Erissery (Pumpkin)
Replace the yam and raw banana with 400g of cubed red pumpkin (mathanga). The cooking time for pumpkin will be slightly shorter.
Vanpayar Erissery (Red Cowpeas)Vanpayar Erissery (Red Cowpeas)
Add 1/2 cup of cooked red cowpeas (vanpayar) along with the vegetables for added protein and a different texture. This is a very traditional variation.
Creamier VersionCreamier Version
For a richer, creamier gravy, add 2-3 tablespoons of thick coconut milk at the very end, after turning off the heat.
Why this is on our healthy list.
Rich in Dietary Fiber
Both yam and raw banana are excellent sources of dietary fiber, which promotes healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Provides Healthy Fats
Coconut is a key ingredient and provides medium-chain triglycerides (MCTs). These fats are more easily digested and can be a quick source of energy for the body.
Good Source of Potassium
Raw bananas and yam are rich in potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals, and is important for maintaining healthy blood pressure.
Plant-Based and Wholesome
This dish is entirely plant-based, making it suitable for vegans and vegetarians. It uses whole food ingredients and traditional spices known for their anti-inflammatory properties.
Frequently asked questions
Yes, Kaya Erissery is quite healthy. It is rich in dietary fiber from yam and raw bananas, which aids digestion. It also provides healthy fats from coconut and is packed with vitamins and minerals. It is naturally vegan and gluten-free.