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Kerala Vazhakka Parippu Erissery
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Vazhakka Parippu Erissery

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.
This simple yet flavorful dish showcases the perfect harmony of raw banana and dal, creating a satisfying meal that's both comforting and nutritious. Whether you're a fan of Kerala cuisine or looking to explore new flavors, this recipe is sure to become a favorite in your kitchen.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Kerala
Servings: 4
Calories: 191kcal
Author: Anjali Rajan

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