Of Flavours & Tastes…

Muringayila Erissery | Drumstick Leaves in Ground Coconut

Believe me, I can go against all odds to prepare and enjoy this simple erissery.The aroma of my childhood and teenage days,I love to just indulge with rice and pappadam..yooooh..!


3 handfuls of drumstick leaves,cleaned and washed
1/4 cup toor dal / pigeon peas
salt,water as required

To grind

1/2 cup grated coconut
2 small garlic cloves
1/4 tsp cumin seeds/jeera
1/4 tsp turmeric powder
1 tsp chilly powder

To temper

2-3 tsp oil,preferably coconut
1/4 tsp mustard seeds
2 shallots chopped
1 dried red chilly,cut into two
2 sprig curry leaves
2 tsp grated coconut (optional)


Pressure cook toor dal adding 1.5 cup water,salt and pinch of turmeric till three whistles.Let the pressure release on it’s own.Meanwhile grind the coconut along with the ingredients mentioned in particular section adding 1/4 to 1/2 cup water.The mixture should be a coarse paste.Once the pressure releases completely open the pressure cooker and add the ground paste and little water washing the grinder.Bring this to boil and reduce the heat.Add the drumstick leaves and mix well.Let it cook for 2 minutes .The mixture should be thick by this time and the drumsticks not mushy.Check salt and add if necessary.Switch off and keep.In a small pan,heat the oil and splutter mustard seeds.Reduce the heat and add all other ingredients in tempering section followed by coconut.It’s mentioned optional since most of you will be particular not to use much coconut now.If you expect an authentic result,go and brown your grated coconut to add in erissery..Enjoy with rice !


13 comments on “Muringayila Erissery | Drumstick Leaves in Ground Coconut

  1. suhaina aji
    July 21, 2013

    I can have any amount of rice with this curry alone..love it and its a lovely combo or dal and drumstick..love it..


  2. Shri
    July 21, 2013

    We dont call it erisseri but this a favourite of ours too! The touch of garlic always makes this special!


  3. Rafeeda AR
    July 21, 2013

    2 good… all I need is a plate of rice… yum…


  4. thani naadan…


  5. PT
    July 22, 2013

    new recipe to me dear.. looks thick and delicious..


  6. Mélange
    July 22, 2013

    True Suhaina.Delightful combo.


  7. Mélange
    July 22, 2013

    I agree Shri,it's garlic and cumin that form it's character.


  8. Mélange
    July 22, 2013

    Lemme pass the plate then rafee…(Ramadan Mubarak)


  9. Mélange
    July 22, 2013

    athe…thani naadan thanne.


  10. Mélange
    July 22, 2013

    Preety,just a variation of usual dal-palak..You can try and see.The flavors are so natural.


  11. Divya Shivaraman
    July 22, 2013

    love this elishery with kanji or rice too…your presentation and recipe looks wonderful


  12. Suja Manoj
    July 25, 2013

    Healthy flavorful curry,yummy erissery..perfect combo with rice


  13. Chitz
    July 26, 2013

    Wow, one of my favs.. I always have this whenever I visit my Valyamma's place 🙂


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This entry was posted on July 21, 2013 by in kerala food, Spinach (ചീര), veg curry.


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