Erissery or ‘Elchakari’ as konkani’s call is a typical south Indian side dish which is very healthy, tasty and less spicy. It finds its way in many south Indian cuisines, including Konkani, Kerala and Tamil Nadu, with minor variations. This dish has just the right blend of proteins and nutty flavor of coconut makes it a balanced meal with a heavenly taste! That is probably why elchakeri is never forgotten during special festivals and temple feasts. Erissery can be prepared in many ways and this erissery is made using sprouted green gram (moong) and chana dal.
Ingredients
- 1 cup sprouted green gram (moong/cherupayar)
- 1 cup chana dal (kadala parippu)
- 1 cup freshly grated coconut
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- salt to taste
- 1/2 cup water
- for tempering :
- 2 tbsp coconut oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin/jeera
- 1 strand curry leaves
- 2 tbsp freshly grated coconut
Method
- Pressure cook chana dal for 2 whistles. set aside.
- Grind coconut with turmeric powder, red chili powder by adding little water into a fine paste. set aside.
- In a separate kadai, cook sprouted green gram with required water for 5 minutes.
- Once the green gram is cooked, add the cooked chana dal, salt and ground coconut paste. Mix well on a low flame and boil.
- Heat oil in a separate pan, splutter mustard seeds, cumin add grated coconut and curry leaves. Fry until the coconut turns brown color.
- Serve hot with rice.
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