Erissery

Ingredients

Yellow Melon (Small pieces): 250gm
Black-eyed Peas: 200gm
Coconut grated (for masala) – 1/2 cup
Coconut grated (for marinate) – 1/4 cup
Refined Oil (for marinate): 2 tbsp
Red Chilli Powder: 1 12 tsp
Turmeric Powder: 1/2 tsp
Cumin Seeds: 25gm
Mustard Seeds: 25gm
Salt: As required
Water: As required

Preparation

Soak the peas overnight. Boil soaked peas with salt and turmeric powder in a Pressure cooker. Once it is ready keep it aside. In a blender put grated coconut (1/2 cup), chili powder & cumin seeds. Make a good paste.

Now put melon and peas into a Kadai. Add the masala. Add salt and little bit of water. Boil it for 10-15 mins.

Seasoning

Keep your frying pan into low flame and pour refined oil. Once it is hot, add grated coconut (1/4). Fry it and make it till golden brown. Add mustard seeds. Fry it and pour this into the curry. Stir well and serve hot.

Advertisements

Erissery

Ingredients

Yellow Melon (Small pieces): 250gm
Black-eyed Peas: 200gm
Coconut grated (for masala) – 1/2 cup
Coconut grated (for marinate) – 1/4 cup
Refined Oil (for marinate): 2 tbsp
Red Chilli Powder: 1 12 tsp
Turmeric Powder: 1/2 tsp
Cumin Seeds: 25gm
Mustard Seeds: 25gm
Salt: As required
Water: As required

Preparation

Soak the peas overnight. Boil soaked peas with salt and turmeric powder in a Pressure cooker. Once it is ready keep it aside. In a blender put grated coconut (1/2 cup), chili powder & cumin seeds. Make a good paste.

Now put melon and peas into a Kadai. Add the masala. Add salt and little bit of water. Boil it for 10-15 mins.

Seasoning

Keep your frying pan into low flame and pour refined oil. Once it is hot, add grated coconut (1/4). Fry it and make it till golden brown. Add mustard seeds. Fry it and pour this into the curry. Stir well and serve hot.