Topic started by soumya (@ cache-mtc-af05.proxy.aol.com) on Thu Jan 8 12:05:33 EST 2004.
All times in EST +10:30 for IST.

I have read chitra's kerala recipes.But I still need help to clear some doubts.Wanted to know if we can make erisseri with toordal.While cooking unripe bananas should we peel off the skin completely or can we cook it with the skin.After everything is made will it be loose in consistency or thick?. Please help!

Responses:

• From: shoba (@ pluto.singnet.com.sg) on: Fri Jan 9 04:53:16 EST 2004
  
  soumya,
  erisheri is never cooked with toor dal, or any dal for that matter. if you did, then i suppose you could it a poricha-koottu, coz of the black pepper.
  
  erisheri is a semi solid dish, not watery at all. to make it thick, just before taking off the fire, fry coconut to a light brown colour and add.
  
  i have never cooked green bananas with its skin on, soi'm unable tohelp you! for this particular dish the skin is removed from the bananas.
  
  shoba
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Jan 9 06:36:00 EST 2004
  
  Hi Sowmya,
  
  Traditional erisseri does not have thoor dhal, still, I saw a recipe for erisseri in bawarchi site which they did it with thoor dhal. I tried them and the taste is good. For a variation, u can give a try of that recipe too.
  
  
• From: soumya (@ cache-mtc-am01.proxy.aol.com) on: Fri Jan 9 11:30:43 EST 2004
  
  thank you guys .........
  
  

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