How to prepare Vazhakka Cherupayar Erissery

How to prepare Vazhakka Cherupayar Erissery


1. Vazhakka / banana saba – 2, peeled and cubed

Cherupayar / whole green gram – 3/4 cup

Turmeric powder – 1/2 tbsp

Chili powder – 1/2 tbsp

Curry leaves – A few

Water – Around 1.5 cups or as required

Coconut oil – 1 tbsp

Salt – To taste


2. Grated coconut – 1 cup

Garlic – 2 small cloves

Cumin seeds – 1/2 tbsp

Green chilies – 2 small


3. Coconut oil – 1.5 tbsp

Mustard seeds – 3/4 tbsp

Dried red chilies – 2, broken

Curry leaves – A few

Pearl onions – 3, sliced thinly


4. Grated coconut – 1/2 cup



Grind the grated coconut with garlic, cumin seeds and green chilies to fine paste.

Cook all ingredients numbered at 1 for 2 whistles. Open the cooker after pressure releases. Mash cooked vazhakka and cherupayar lightly. Add hot one cup water and bring them to boil. Add ground coconut paste and salt to taste. Bring them to boil and cook it for few mins until its thickened and switch off.

Heat 1.5 tbsp coconut oil in a small pan. Splutter it with some mustard seeds and fry dried red chilies and curry leaves. Add pearl onions and fry until its golden. Now add grated coconut and saute until its well browned. Switch off. Pour some seasoning over the erisseri. Cover with a lid for about 10 minutes. Mix well and serve it with hot rice.


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