Chenai Vazhakkai Erissery.

I make Erissery in two ways, one with Mathanga and Karamani, which is a form of kuttan, and Chenai vazhakkai Erissery which is a thick variety, a side dish. The one I have prepared here is a thick side dish. Here i have used the normal vazhakkai, but the traditional method is by using nendram kai/ Kerala banana.

Raw banana, Yam —- 2 cups
Coconut —- 1 cup
Turmeric pwd — 1/2 tsp
Pepper pwd — 3/4 tsp
Mustard seed — 1/2 tsp
Urad dal — 1 tsp
Cumin seeds — 1 tsp
Dry red chili — 1
Coconut oil — 1 tbsp
Few curry leaves.

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