After a lipsmacking tangy Chettinad gravy, am taking you all to God's own country, my today's post is a Kerala style curry. You might have heard a lot about Erissery but what is Elissery, its also a curry dish served during onam sadya. While whatapping a friend, i heard that she cooked Elissery, i was totally confused when i heard the name of this dish, then later she explained me that this Elissery is one of her mom's signature dish which is cooked in most of the areas around Kannur.Obviously she explained me how to dish out this kootu curry. Without any fail, i prepared this Elissery for our lunch. Though this curry is prepared usually with channa dal, you can also prepare this curry with toor dal.
1/2cup Channa dal (washed & soaked for half an hour )
1 Snakegourd (chopped)
1/4tsp Turmeric powder
1/2tsp Mustard seeds
1tsp Cumin seeds
Few curry leaves
2nos Broken red chillies
5 Shallots (chopped)
2tsp Coconut (shredded)
1/4cup Grated coconut
3nos Dry red chillies
1tsp Cumin seeds
Take the soaked dal and chopped snakegourd in a pressure cooker with turmeric powder,salt and cook for three whistles.
Meanwhile, grind the coconut, dry red chillies, cumin seeds as fine paste, keep aside.
In a pan, heat enough oil, let crack the mustard seeds, cumin seeds,and fry the red chillies and curry leaves.
Add the chopped shallots, once the shallots turns transculent, add the shredded coconut and fry until the coconut turns golden brown.
Open the pressure cooker, add the seasoning,grounded paste and give a stir.
Serve hot with rice and papads.
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