International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Beans, Pulses, Legumes, Dals
Contributed by Vegetarians and Vegans from around the world

Erisseri

  • Yellow split peas - 1 cup
  • pumpkin/tomato/papaya (not very ripe)/muringayila or chena (if you can get them) - 1/4-1/2 lb. Cut into small pieces. If using muringayila, take them off from the 'thandu' (wash it first)
  • desicated/shredded coconut - 1/2 cup
  • green chilli (optional) - 2 or 3, cut long
  • onion (optional) - 1/4, cut long
  • shallots - 1, cut into small, thin pieces
  • turmeric powder - 1/3 teaspoon
  • chilli powder - 1/2 spoon
  • oil, salt, mustard seeds, red whole chilli
  • 1 tablespoon of shredded coconut
  • Curry leaves --> optional
Cook parippu with onion, green chilli and a few drops of oil.
When cooked, add salt, veg., turmeric, chilli, and coconut, and cook again in a low flame until everything is cooked.
Heat oil, fry mustard seeds, add shallots, red whole chilli, and curry leaves, stir well, and add 1 tablespoon of shredded coconut when the shallots turn light brown, stir for a while, and add it to the curry.
Stir well & it is ready!