Elisheri is one typical Kerala dish. Different types of vegetables are used in the same procedure. A less spicy side dish for steamed rice, it is also made with dry sprouts. The consistency of thickness totally depends on the cook. Love to share this recipe from my mom, which I love the most.
Ingredients:
For Pressure Cooking:Toor dal - 2/3 cup
Turmeric powder - 1/4 teaspoon
Salt - as needed
Water - twice the measure of dal + 1/2 cup
Garlic - 6 pods
(Pressure cook dal with the above 5 ingredients. allow 3 whistle and keep aside)
For Preparing gravy:
Drumstick - 1 no (cut down to 2-1/2 inch sized pieces)
Water - 1 cup
Tomato - 1/2 cup (chopped)Chilli powder - 1-1/2 teaspoons
Coriander powder - 1/4 teaspoon.Mustard seeds - 1 teaspoonFor Grinding:
Coconut - 1/4 cup (grated)
Cumin seeds - 1/2 + 1/2 teaspoons
For Tempering:
Dry Red chilli - 2 no's
Coconut oil - 1 tablespoon
Asafoetida - 1/4 teaspoon
Curry leaves - 6 to 7 no's
Method:
Dry Red chilli - 2 no's
Coconut oil - 1 tablespoon
Asafoetida - 1/4 teaspoon
Curry leaves - 6 to 7 no's
Method:
- Add 1 cup water and mix the dal well, switch on the stove and heat the dal adding drumstick, tomato, chilli powder and coriander powder. Let them get cooked well.(I used frozen drumstick)
- In a mixer grind coconut and 1/2 teaspoon of cumin seeds to fine paste. now add this when drumstick is cooked.
- As it starts boiling switch off the stove. Temper these ingredients in coconut oil(Mustard seeds, cumin seeds, red chilli, curry leaves, asafoetida) and add that to dal.
- Serve with hot rice....This made our sunday lunch yum...
