Name: Chena Erissery
Prep time: 30 min
Total time: 30 min
Ingredients: 300 g Elephant yam (cut into small pieces, Chena); 50 g Van payar; 1 no Coconut; 1 tsp Cumin seeds (Jeerakam); 1 tsp Turmeric powder; 4 nos Black pepper; 1 - Garlic cloves; 1/4 tsp Chilly powder; 2 tbsp Coconut oil; Mustard seeds (As reqd); 1 - Dry red chillies (Kollamulaku); Curry leaves (Few)

Chena Erissery

Chena Erissery is a traditional styled dish in Kerala vegetarian cuisine and holds an integral position in Onam Sadhya dishes. No sadhya is complete without Chena Erissery. This is one of the easiest dishes that can be prepared with readily available ingredients. Yam Erissery tastes perfect with hot rice. It is the meaty texture of Yam that makes the dish interesting. The dish is unique and special with chopped Elephant Yam cooked with Van Payar and blended with a coarse coconut mixture. Taste and aroma of Yam Erissery gets elevated from fried coconut tempering. Yam is nutritious, rich in vital nutrients required for body. Try to get good quality yam while preparing the dish. If the water content is high, then the flavor will not be there. You can explore a well detailed recipe here that can be easily prepared at home.

Print Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

300 g Elephant yam cut into small pieces, Chena
50 g Van payar
1 no Coconut
1 tsp Cumin seeds Jeerakam
1 tsp Turmeric powder
4 nos Black pepper
1 - Garlic cloves
1/4 tsp Chilly powder
2 tbsp Coconut oil
Mustard seeds As reqd
1 - Dry red chillies Kollamulaku
Curry leaves Few

Instructions

For preparing the delicious dish, first clean van payar well and filter it to get rid of the small stones.
Cook it by adding enough water, turmeric powder and chilly powder.
When the payar is nearly cooked, add chena and allow it to cook.
Grind together grated coconut, cumin seeds, black pepper and garlic into a coarse form.
:- Make sure that it doesn't become a paste.
When the chena and payar are fully cooked, add the above ground mixture.
Add some water and salt and allow it to cook.
Remove from flame when it's done.
Fry 3 tbsp of grated coconut and add it to this mixture.
Heat oil in a pan.
Splutter mustard seeds, dry red chillies and curry leaves.
Add the above seasoning into the curry.
:- Similarly, you can make yellow pumpkin(mathanga) erissery. Try it out!!!