Traditional Heritage

Plantain/Sweet Potato Curry (Erissery)

Cook Time:

15 min

Prep Time:

10 min

Servings:

4

Ingredients

  • 1 raw plantain
  • 1 ½ cups sweet potato
  • 1 tsp pepper powder*
  • ¼ cup + 1 tbsp grated coconut
  • 1 tsp cumin seeds
  • 1 tsp coconut oil
  • ½ tsp mustard seeds
  • 2-4 curry leaves
  • ½ tsp turmeric
  • Salt to taste

Directions

  • Remove the skin of the plantain and the sweet potato with a peeler.
  • Dice the vegetables into 1” cubes and keep ready.
  • Heat 2-3 cups of water in a pan.
  • Once the water is hot, add the diced vegetables, turmeric, salt, pepper powder and cook.
  • Both the vegetables will quick pretty fast in 4-6 minutes.
  • In the meantime, blend the cumin seeds and the grated coconut with little water into a fine paste.
  • After the vegetables are soft and cooked, add the coconut cumin paste and bring to a boil.
  • After one boil, switch off the flame.
  • In a small pan, heat the coconut oil and add the mustard seeds and allow them to crackle.
  • Add the curry leaves and 1 tbsp of grated coconut and roast till golden brown and add to the curry.
  • The curry pairs well with chapatis or rice.

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