Chena Kaya Erissery Recipe

Uma Raghuraman
Chena Kaya Erissery Recipe
735 ratings.

Erissery is a traditional coconut based gravy dish that is prepared especially on the day of Onam. It is generally prepared with yam. Other vegetables like the pumpkin, raw bananas are also used. In this Chena Kaya Erissery, 'Kaya' refers to the raw banana and 'Chena' to Elephant Foot Yam. Both the vegetables are cooked and gently mashed. They are then simmered in a coconut gravy flavoured with jeera/cumin seeds. The tempering of the erissery by itself is a process and is so tasty. Grated fresh coconuts are roasted till brown in coconut oil and are also spiced with red chillies. A tasty and healthy side dish, Chena Kaya Erissery can be served with rice or pooris.  

Other recipes that can be prepared with yam are:

  1. Dahi Suran Ki Kadhi Recipe
  2. Senai Kizhangu Varuval Recipe
  3. Ratalu Pakora Recipe

Prep in

10 M

Cooks in

25 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 250 grams Elephant yam (Suran/Senai/Ratalu) , peeled and chopped
  • 2 Raw Banana , peeled and chopped
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Kashmiri red chilli powder
  • 4-5 Black pepper powder
  • 1 teaspoon Coconut Oil
  • Salt , to taste
  • For the coconut paste:
  • 1 cup Fresh coconut , grated
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 cup Water
  • For the tempering :
  • 1/4 cup Fresh coconut , grated
  • 1 teaspoon Coconut Oil
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Mustard seeds
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Red chilli powder
  • 2 Dry red chillies , cut into small pieces
  • 1 sprig Curry leaves

How to make Chena Kaya Erissery Recipe

  1. To begin the preparation of Chana Kaya Erissery, first soft boil the yam and raw banana, mash and keep them aside.

  2. Grind the coconut and jeera to a fine paste by adding water, little at a time. 

  3. Heat a pan/kadai with oil and add the boiled and mashed vegetables. 

  4. Add salt, turmeric powder, peppercorns, chilli powder and the ground coconut paste.

  5. Let it simmer for 3-4 minutes only ( adjust water levels) and switch off.

  6. In a small pan, heat the coconut oil and temper with cumin, mustard seeds and red chillies.

  7. When the mustard seeds splutter add the grated coconut.

  8. Add curry leaves, turmeric powder, chilli powder and fry the coconut till they turn crunchy and light brown. 

  9. Switch off and pour this tempering over the erissery.

  10. Your delicious Chena Kaya Erissery is ready to be relished!

1 cup = 250 ml cu

Uma Raghuraman

View Uma Raghuraman's Recipes

Uma Raghuraman on the web

Last Modified On Tuesday, 29 November 2016 13:45
     
Install App