Vishu special: Nenthrakaya erissery

Vishu special: Nenthrakaya erissery

The light sweetness of nenthrakaya/plantain seasoned with coconut, curry leaves and spices, makes this curry absolutely delicious. Nenthrakaya erissery is the best side dish you could have for this Vishu. Here is the recipe:


2 -3 plantains (about to ripen)

Salt as required

Turmeric powder as required

Half coconut (grated)

2 dried chilies

1 tsp black pepper

For tempering

Half coconut (grated)

1 tbsp coconut oil

Mustard seeds

Curry leaves


Peel the plantains, halve it and cut in pieces of half inch thickness

Add it into a vessel along with salt and turmeric powder

Pour equal amount of water and cook the plantains

Grind the grated coconut along with dried chilies and black pepper into a fine paste

Mix it in some water and add it into the plantains

Boil it for a few more minutes and take it off the flame

For the tempering dry roast the grated coconut in a heated pan

Add coconut oil into it

Add mustard seeds

When it splutters add curry leaves and roast

Pour this tempering into the erissery.

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