Erisseri is a familiar curry for Malayalees. We make erisseri with pumkin and cow peas, papaya and cow peas, foot yam and cow peas etc. But here I am presenting a new dish that, red cheera (red spinach) (red amaranth) and dal curry with grated coconut and seasoned it with roasted coconut like other erisseries. Really it is very tasty and I am sure that you would like this special taste.
CHEERA ERISSERI
INGREDIENTS
Red spinach - 3 cup (chopped)
Toor dal - 1/4 cup
Coconut ( grated) - 1 cup
Garlic - 3 pod
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Salt - to taste
Coconut oil - 11/2 teaspoon
Curry leaves - 2 springs
Mustard seeds - 1 teaspoon
Dried chillies - 2
METHOD
Cook toor dal ( thuvara parippu) in a pressure cooker with turmeric powder, salt and some water. Grind half cup of grated coconut, garlic, cumin seeds, turmeric powder and chilli powder to make a smooth paste. Add this coconut paste to the cooked dal and boil it. Then add chopped spinach to it and cook for 4 - 5 minutes and turn off the flame.
Put a pan on flame and pour some oil to it when it get hot. Add and splutter mustard seeds and dried chillies. Add curry leaves and 1/2 cup grated coconut to it and stir well. When coconut turn golden brown, add it to the cooked spinach toor dal curry and stir well. Wow! The aromatic and tasty Cheera Erisseri is ready. Serve it with hot rice and enjoy the traditional taste.
BINDU JAYESH
bindurohinipillai@gmail.com
CHEERA ERISSERI
INGREDIENTS
Red spinach - 3 cup (chopped)
Toor dal - 1/4 cup
Coconut ( grated) - 1 cup
Garlic - 3 pod
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Salt - to taste
Coconut oil - 11/2 teaspoon
Curry leaves - 2 springs
Mustard seeds - 1 teaspoon
Dried chillies - 2
METHOD
Cook toor dal ( thuvara parippu) in a pressure cooker with turmeric powder, salt and some water. Grind half cup of grated coconut, garlic, cumin seeds, turmeric powder and chilli powder to make a smooth paste. Add this coconut paste to the cooked dal and boil it. Then add chopped spinach to it and cook for 4 - 5 minutes and turn off the flame.
Put a pan on flame and pour some oil to it when it get hot. Add and splutter mustard seeds and dried chillies. Add curry leaves and 1/2 cup grated coconut to it and stir well. When coconut turn golden brown, add it to the cooked spinach toor dal curry and stir well. Wow! The aromatic and tasty Cheera Erisseri is ready. Serve it with hot rice and enjoy the traditional taste.
Like this recipe? Please share your comments and suggestions here.
Thank You
bindurohinipillai@gmail.com
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