This 'seri' group of curries are a bit confusing. Especially the erisseri and the pulisseri. Then you have the subdivision among the Erisseri, kaya erisseri,mathangga erisseri,chakka erisseri etc.. I am still confused.
I make the mathanga erisseri.. simp(b)ly because i get it here.
pumpkin:1/4 kg( after you removed the hard shell and weighed!!).cut in to 1/2 inch cubes
turmeric powder: 1 t spn
chillipowder:1 tspn
Cumin powder:1/2 t spn
brown lentils(van payar): 100gm(1/2 cup)
Coconut grated:1 cup
garlic:2 cloes
Curry leaves:2 sprigs
Dried Red Chillies:2 broken in to 1 inch pieces
Coconut oil:2 tbl spn
mustard:1 tspn
This recipe is easier if you have a pressure cooker. Pressure cook the vanpayar/brown lentils in 2 cups water, till it is almost cooked. Then add the pumpkin, chilli powder, turmeric powder cumin powder, half of the curry leaves and salt. Keep boiling.
Meanwhile grind the coconut and garlic together to a fine paste. When the pumpkin is cooked add the ground coconut and mix well. Boil it for another 5 mints and take it off from fire. This curry should be a bit thick.
Tadka the mustard, chilli and curry leaves in the coconut oil and pour over the Erisseri.. ah..malayalee food.. brings heaven on earth..
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- Sarah
- Every women should have a place to go back when life overwhelms her, then again there are some of us who has no place to go back. Who aches for that place where we spend wonderful years growing up,a place that is so near yet so far away. When going back is not possible then you could open that little chest, like the one they sell at Ikea with so many small drawers that hold your memories, your dreams, your hopes and the story of your life. This is my story. It is not remarkable, may be just a plain ordinary story, but my soul is there and I am inviting you to be a part of that story.
9 comments:
am yet to know the difference is between an erisseri and a pulisseri...the recipes sound the same to my untrained mind. and Sarah, (hope it's okay to call you by name) saw your palappam tip in LG's blog, I'll look out for such appachatti, Thanks:)
erisseri - erivu - chili hot
pulissheri - puli - sour
erisseri is made a little differently in South - http://injimanga.blogspot.com/2006/04/pumpkin-curry.html#links
Reshma: Fruitican has that chapathikallu
lg: ah pidikitti..
lg Chakki gave me a recipe for karinkalan.. do you know why it is called karinkalan?
What is kumbalanga?
kumbalanga is ash gourd
no idea what karinkaalan is?
Hi fellow Erisserians,
Erisseri seems to have lot of regional variants as like any other curry, but then many of these varations are tried in almost every where. For eg. when you make chakka erisseri , sometimes you won't add lentils at all. Types of grams may vary, sometime toor dal or other lentils come in as substitues. My basic erisseri recipe is quite similar to Sarah's, but i toast a little bit ( ~ 1 tbsp or less) of grated coconut along with mustard and other stuff, to add to the prepared erisseri. Some recipes call for a tiny ( submicroscopic piece !!!!, Ha..Ha.. Ha..) piece of jaggery to be added once the curry is all done to bring all flavors together. I try other grams occasionally too. Sarah do you have roots in Alpy-Kottayam Area ?LG, correct me if i am wrong. I was always assuming ( supported by factoids, cookbooks etc.) that erisseri gets its Eri- part of the name from the final roasting of the grated coconut while preparing the seasoning for the curry ( Erikkuka... ) Our Erissery don't seem to have enough heat in it,to carry an extra hot "Eri" in its name. Goodness gracious, may be i just launched a big etimological blunder. Correct me folks,please excuse my ignorance.
Dear friends, happened to drop in just now.
Reshma, RP, erisseri is etymologically derives from 'ericha kari,' which could mention the final process of toasting the coconut. But, we have two kinds of erisseri-s, the plain erisseri and the varutha erisseri, for which alone the toasting is done.
The other erisseri has only ground coconut and cumin paste (with green chillies acco. to preferance) added to any mixture of vegetables cooked with chilly-turmeric powders, with a final seasoning of only mustard seeds, red chillies and curry leaves. No fenugreek here.
archana is correct. it is not hot enough for the name to be meaning hotness.
But, pulisseri refers to a large group of curries that have puli or sourness as the basic taste. In southern kerala, pulissery is the basic buttermilk preparation commonly called in central kerala (kottayam), as 'moru kachiyathu.' And, in Thrissur, Ernakulam, Palakkad, pulisseri is prepared with ripe mangoes or ripe bananas. A blend of sweetness, sourness and hotness, pulisseri has coconut-cumin-green chilly paste added to the cooked mangoes or bananas. Curd or buttermilk is added and seasoning of mustrad, fenugreek, red chillies, curry leaves follows.
Sarah, karinkalan is just another name for the krukku kalan. Called so because of its dark colour from ground pepper. Karinkalan does not use any other kind of chillies, only the ground pepper. kari means black, you know.
There is a famous verse, 'Kannimanga karinkalan, kanalil chutta pappadam, kachiya morumundenkil, kanamooninte vaibhvam.!) The translation I'll blog !!!
archana
you are right!
renu, Karinkalan is not the same as kurukkukalan. it has a different cooking method and different taste also. in kurukkukalan you use curd and ground coconut. but in karinkalan they are not used. the recipe is:
cut kumbalanga, chena, mathanga, kaya into cubes add turmeric powder, salt and pepper powder according to your taste. once the vegetables are cooked, season it with mustard, curry leaves, red chillies and pappadams cut into small pieces.
usually karinkalan is prepared by the combination of all the foru vegetables mentioned above. but you can make variants by using only two or three of the above mentioned vegetables
renu, Karinkalan is not the same as kurukkukalan. it has a different cooking method and different taste also. in kurukkukalan you use curd and ground coconut. but in karinkalan they are not used. the recipe is:
cut kumbalanga, chena, mathanga, kaya into cubes add turmeric powder, salt and pepper powder according to your taste. once the vegetables are cooked, season it with mustard, curry leaves, red chillies and pappadams cut into small pieces.
usually karinkalan is prepared by the combination of all the foru vegetables mentioned above. but you can make variants by using only two or three of the above mentioned vegetables
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