Thrissur sadyas are famous for olan, erisseri and kaalan. They are essentially not a part of south Kerala dishes. But olan is served along with pine apple pulissery soon after payasams. If you want to know about the special curd dishes of south Kerala, just check this link Curd curries of Thiruvananthapuram Sadya

Erisseri

Ingredients:

Red beans - 1/4 cup
Water - 2 cup
Pumpkin cut into small pieces - 2 cup
Coconut scrapped - 3/4 cup
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Garlic - 3 cloves
Cumin seeds - 1/4 tsp
Salt - As needed
Coconut oil - 2 big spoons
Mustard - 1/4 tsp
Shallots finely chopped - 2 big spoons
Curry leaves - A little
Red chillies cut into 2 halves - 2

Method of preparation:

1. Cook red beans by adding 2 cups of water.
2. Add pumpkin pieces to it and cook again.
3. Keep 2 big spoons full of coconut and keep it aside. Then make a fine paste of remaining coconut, turmeric powder, chilli powder, cumin seeds and garlic.
4. Add this mixture to already cooked pumpkin-red beans mixture. Add salt also.Mix the contents well and put the flame off when it boils.
5. Heat oil in a pan and add mustard seeds and chillies. When mustard splutters and chillies turn brown add shallots and curry leaves and saute it. Add it to the curry.
6. Heat a little more oil and add scrapped coconut to it and fry it till it becomes brown colour. Add this coconut also to the curry. Mix the contents well.
Fried coconut gives unique texture and aroma to your erisseri.

Kaalan

Ingredients:

Raw banana cut into pieces - 1 cup
Water - 1 cup
Green chillies split into 2 - 6
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - As needed
Scrapped coconut - 1 cup
Cumin seeds - 1/4 tsp
Curd/Yogurt - 4 cup
Coconut oil - 2 big spoon
Mustard - 1 tsp
Fenugreek seeds - 1/8 tsp
Red chillies cut into 2 pieces - 3
Curry leaves - A little

Method of preparation:

1. Cook banana and green chillies by adding 1 cup water and turmeric powder. Add salt also.
2. Make a fine paste of coconut and cumin seeds and boil it along with cooked banana.
3. Add curd to it and cook it in low flame stirring continuously. Put the flame off when curd heats. Never allow it to boil.
4. Heat oil in a pan and add mustard seeds. When it splutters add fenugreek seeds, curry leaves and red chillies. When red chillies turn brown add it to your kaalan and mix the contents well.

Olan

Ingredients:

Red beans - 1/2 cup
Water - 2.5 cups
Ashgourd pieces - 2 cup
Green chillies split into two - 6
Salt - As needed
Thick coconut milk - 1 cup
Curry leaves - A little
Coconut oil - 1 table spoon

Method of preparation:

1. Cook red beans in 1.5 cups of water.
2. Cook ashgourd by adding 1 cup water, green chillies and salt.
3. Add cooked beans along with coconut milk and curry leaves to this mixture. Never allow it to boil. Put the flame off.
4. Add coconut oil to it and serve hot.

These three dishes serve best with boiled rice.

• Written by Sandhya Rani.
• In category Recipes.
• 12 years ago.

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