1. Grind the half coconut with the chilies and cumin seeds in a blender.
2. Cook the dal with the turmeric. Add the vegetables and salt.
3. When the vegetables are cooked, add the ground coconut. Allow it to boil. Add salt as needed. The curry should not be too watery. Remove from heat. Season with mustard seeds. When they start to pop, add the remaining tablespoon of grated coconut, dried red chilies and curry leaves.
4. Fry the coconut well in a bit of oil before adding it to the curry.
- Serve with plain rice.
2 cups toor dal
1/2 coconut, grated
1 Tbs coconut, grated
1 tsp cumin seeds
1/2 tsp turmeric
3 green chilies
1/2 tsp mustard seeds
2 dried red chilies
Different vegetables can be added to this recipe for variety including amaraka, drumsticks, cabbage, bananas, koorka, pumpkin and spinach. Ericherry is served at almost all Onam feasts. This traditional Kerala recipe is as versatile as it is tasty. This Ericherry recipe is popular across South India.