Soak the cut plantains in warm water mixed with half-teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt.
Grind the coconut well, add with cumin seeds and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds.
Add the coconut reserved for garnish and urad dal . Stir till browned. Add this mixture to the Erisserry and mix in the curry leaves.
Erissery is ready to be served hot!!