Vazhakka & Parippu Erissery is a traditional Kerala dish that combines raw banana (Vazhakka) and dal (Parippu) with spices and grated coconut – truly mouthwatering!
Nutritionally, green bananas are rich in vitamins, minerals and fiber, and they contain a starch that helps control blood sugar, lower blood cholesterol and manage weight.
Research on coconut oil has shown that it improves/reverses the effects of Alzheimer’s and helps treat hypothyroidism.
Kerala Vazhakka Parippu Erissery Recipe:
Erissery is a spicy thick curry made of vegetables like pumpkin, raw bananas, yam, alone or in combination with beans or lentils. Erissery is an unavoidable item in Kerala sadhya, which we generally serve on fresh plantain leaves.
In northern Malabar, Erissery is usually served as a side dish, whereas in middle Travancore it is not as thick in consistency and often served as a main curry with rice, alongside a good spoonful of ghee.
To make this Kerala Kaya Parippu curry, firstly peel and cube the raw green bananas.
Clean and wash Toor dal.
Next put cubed raw bananas and tur dal in the pressure cooker. Add 1/2 tsp turmeric and 2 cups of water. Close the lid and pressure cook over medium heat for 15 minutes.
Meanwhile grind grated coconut with cumin seeds, green chillies and garlic into a smooth paste.
Keep the prepared coconut mixture aside.
Once the pressure releases, lightly mash the cooked raw banana and dal. Take care not to totally mash it, as the curry will turn thick and sticky.
Now add the prepared coconut paste to the mashed dal-green banana curry. Sprinkle salt to taste and cook over low heat for about five minutes till the gravy thickens. Set aside.
To prepare the tempering, heat about 1tbsp of oil in a tadka pan.
Splutter mustard seeds. Then add the shallots and fry till they brown.
Next toss in the dry red chillies and 1/4 th cup of grated coconut. Fry till the coconut browns and you get the nice aroma of fried coconut and shallots.
Lastly add fresh curry leaves to the pan.
Pour the tempering over the kaya parippu curry. Stir gently so that all the ingredients are well combined.
Serve Vazhakka and Parippu Erissery with hot rice and pickle.
If you are searching for more aratikaya recipes, then do try out Plantain Patties
Vazhakka Parippu Erissery is a traditional item of Onam sadhya. This Kerala style raw banana erissery with generous sprinkling of coconut tastes delicious with plain rice and desi ghee. Learn how to make vazhakkai erissery.
Course Side Dish
Cuisine Kerala
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4
Calories 191kcal
Author Shil
Ingredients
Raw bananas - 3-4
Yellow dal/Toor Dal – ½ cup
Coconut - 1 cup
Green chilies - 4-5
Garlic – 2 pods
Cumin seeds – ½ tsp
Turmeric powder – ½ tsp
Salt to taste
Refined oil - 1 tbsp
For Tempering:
Shallots - 3-4 chopped
Red chillies - 2-3
Mustard seeds - 1 tsp
Grated coconut – ¼ cup
Curry leaves - 6-8
Instructions
Cut the raw bananas into small cubes.
Wash the dal.
Pressure cook raw bananas and dal with turmeric on medium flame for about 15 minutes.
Grind the grated coconut, green chilies, cumin seeds and garlic pods into a fine paste.
Mash the pressure-cooked bananas and dal slightly. Do not overdo, as it will become sticky and thick.
Add salt and coconut paste (step 4) to the mashed bananas and cook for about 5 minutes over low flame. Keep aside when done.
Take a separate pan and heat it. Add 1 tbsp oil.
Add mustard seeds and when they splutter, add the chopped shallots and fry till they turn golden brown.
Add the red chillies and grated coconut and keep frying until the coconut turns brown. You will start getting the distinct smell of coconut and shallots.
Finally add the curry leaves to the tempering.
Add the contents of the pan to the cooked bananas and coconut paste.
Stir the contents and serve Vazhakka and Parippu Erissery with rice and pappadams.
Notes
* Typical Kerala dishes are cooked in coconut oil, especially the tempering part. But you can use refined oil instead if the taste/smell of coconut oil doesn
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