Kaya – Carrot Erissery
Roots2Shoots Organics co-founder Asha Pillai shares a recipe from her hometown. 
Sharing with you a simple yet healthy traditional recipe from Kerala. There are so many variation of this curry in which vegetables are changed as per availability.
The basic gravy is one, which is made of coconut, garlic, green chillies and cumin. Here I have used raw banana, carrot and red beans.
The red beans could be substituted with black eyed beans or red or white cow peas. This recipe is rich in complex carbohydrates from the banana and protein from the peas.
Ingredients
- Raw banana – 1
- Carrot – 1
- Red beans cooked – 1/2 cup
- Green Chillies – 2
- Turmeric – ½ tsp
- For Grinding
- Garlic – 2
- Green chili – 1
- Cumin – 1 tsp
- Coconut – half cup grated
For seasoning
- Mustard – 1 tsp
- Red chillies – 2
- Curry leaves – few sprigs
- Asafoetida – a pinch.
Method
- Cook the red beans (soaked overnight) in a pressure cooker or use ready cooked beans available in tin from stores.
- If you’re using a pressure cooker, cook for 5 minutes on medium flame after the first whistle.
- Cut the banana and carrot into chunks and slit the green chillies.
- Add a cup of water and turmeric powder and cook the vegetables. Once the vegetables are half cooked add the cooked red beans or if using store
- bought cooked beans, add it now.
- Meanwhile grind together all the grinding ingredients listed above with enough water so as to make a semi thick paste.
- Once the vegetables are just done, add ground coconut and slow cook for another 5 minutes.
- Remove from fire and season it; serve hot with steamed rice.
Note : The vegetables should not be overcooked as it is good to have a bite in this curry.
About Asha:
I love life’s simplicity and believe in living with basics. Being happy each moment and taking life as it comes is what I strive to achieve. I believe the earth is a much better place to live if we all simplify and make conscious choices in our everyday life.
My biggest priority in life is having healthy food habits and I go the extra mile to ensure that my family is fed healthy food. I use mostly organic ingredients wherever possible and distance myself from packaged, processed food. I believe that it is best to spend an additional amount in our monthly grocery bill in buying good food than to spend lakhs of rupees as hospital bills later in life”.
Share your Recipe
You too can share a recipe from your kitchen which has been passed down from your mom or granny.
It doesn’t matter if it is a simple one, as long as it is an original or a traditional recipe from your home. Send us the recipes with photographs clicked by you and your profile to tanya@tanyamunshi.com and we will publish it.
