Kaya Erissery
A gently spiced Kerala side dish made with raw banana, coconut, and a light tempering of mustard seeds and curry leaves. It has a soft, mildly sweet-savory finish and fits beautifully into a traditional sadya meal.
For 4 servings
- prep · ~10 min
Prepare the raw banana and coconut paste.
1.Peel the raw banana and cut it into small cubes.2.Keep the grated coconut ready.3.Crush the coconut, cumin seeds, and 1 green chili to a coarse paste without adding much water. - boil · ~12 min
Cook the raw banana.
Add the cubed raw banana to a pan with water, the remaining green chili, turmeric powder, and salt. Cook until soft but not mushy.
TIPCut the banana into even cubes so it cooks at the same rate. - mix · ~3 min
Mix in the coconut paste.
Add the coarse coconut paste to the cooked raw banana and mix gently. Cook for 2 to 3 minutes on low heat until the mixture comes together and most of the moisture is absorbed.
TIPKeep the coconut paste slightly coarse for the classic erissery texture. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add dried red chili and curry leaves and fry briefly until fragrant.TIPDo not burn the urad dal or red chili, or the tempering will taste bitter. - assemble · ~1 min
Finish the erissery.
Pour the tempering over the raw banana mixture and stir gently. Let it sit for 1 minute so the flavors settle into the dish.
- serve
Serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the raw banana cubes small and even so they soften uniformly without breaking apart.
- 2After peeling, cut the banana straight into water if needed to prevent surface darkening while you prep.
- 3Grind the coconut with very little water; a drier, coarse paste gives classic erissery texture.
- 4Cook the banana only until a knife slips in easily; overcooking will turn the dish pasty when mixed.
- 5Let most of the cooking water evaporate before adding the coconut paste so the final dish stays thick, not soupy.
- 6Pour the hot tempering over the erissery at the end and cover for a minute to trap the curry leaf aroma.
- 7Leftovers thicken as they cool, so reheat gently with a spoonful of hot water to loosen.
Adapt it for your goals.
Roasted-coconut
Lightly toast part of the grated coconut before grinding or use it in the tempering for a deeper, nuttier erissery with more pronounced Kerala sadya character.
less spicyLess-spicy
Reduce to one green chili and one dried red chili for a gentler version that keeps the sweet-savory coconut and banana flavors front and center.
no urad dalNo-urad-dal
Skip the urad dal in the tempering if you want a simpler texture or need to avoid lentils; the mustard-curry leaf finish still works well.
yam and bananaYam-and-banana
Replace part of the raw banana with elephant yam for a more traditional festive variation with earthier flavor and more complex texture.
Why this is on our healthy list.
Fiber-Rich Plantain Base
Raw banana brings filling starch and fiber, making this side dish satisfying and steady alongside rice and other sadya items.
Good Fats from Coconut
Fresh coconut and coconut oil add richness and help carry spice aromas, so a small portion feels flavorful and complete.
Gentle Spice Profile
Cumin, chilies, mustard seeds, and curry leaves add flavor without relying on heavy cream or rich gravies.
Frequently asked questions
It should be tender when pierced with a knife but still hold its cube shape. If it starts crumbling, it has gone a bit too far.
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