Archana's Kitchen

Chena Kaya Erissery Recipe

November 29, 2016

0

3215


Chena Kaya Erissery Recipe  - Recipe image with step-by-step cooking instructions
Time:Prep: 10 M|Cook: 25 M|Total: 35 M
Makes:4 Servings
Meal:Lunch

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

Ingredients

For the coconut paste:

    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
    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 (Rai/ Kadugu)
    1/4 teaspoon Turmeric powder (Haldi)
    1/4 teaspoon Red Chilli powder
    2 Dry Red Chillies, cut into small pieces
    1 sprig Curry leaves

Instructions for 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!

    11


More Erissery Recipes Recipes

If you enjoyed this Chena Kaya Erissery Recipe recipe, you might also like these similar dishes from our Erissery Recipes collection.

Browse All Erissery Recipes Recipes

Pumpkin Erissery Recipe - Kerala Pumpkin Coconut Curry  - Recipe dish with step-by-step cooking instructions

Pumpkin Erissery

14981

Chenakayi Erissery Recipe - Yam Erissery - Recipe dish with step-by-step cooking instructions

Chenakayi Erissery

4043

Chakka Erissery Recipe - Kerala Style Coconut Laced Jackfruit Sabzi - Recipe dish with step-by-step cooking instructions

Chakka Erissery

4287

Kerala Pumpkin Black Eyed Beans Erissery Recipe - Recipe dish with step-by-step cooking instructions

Kerala Pumpkin Black Eyed Beans Erissery

4236

पम्पकिन एरीसेरी रेसिपी - Pumpkin Erissery Recipe - Recipe dish with step-by-step cooking instructions

पम्पकिन एरीसेरी रेसिपी

668

Chena Vazhakkai Erissery Recipe ( Yam Stir fry with Coconut & Spices) - Recipe dish with step-by-step cooking instructions

Chena Vazhakkai Erissery

6838

Chena Kaya Erissery Recipe  - Recipe dish with step-by-step cooking instructions

Chena Kaya Erissery

3215


Comments(0)

Loading comments...