Chena Kaya Erissery Recipe
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:
10 M
25 M
35 M
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
To begin the preparation of Chana Kaya Erissery, first soft boil the yam and raw banana, mash and keep them aside.
Grind the coconut and jeera to a fine paste by adding water, little at a time.
Heat a pan/kadai with oil and add the boiled and mashed vegetables.
Add salt, turmeric powder, peppercorns, chilli powder and the ground coconut paste.
Let it simmer for 3-4 minutes only ( adjust water levels) and switch off.
In a small pan, heat the coconut oil and temper with cumin, mustard seeds and red chillies.
When the mustard seeds splutter add the grated coconut.
Add curry leaves, turmeric powder, chilli powder and fry the coconut till they turn crunchy and light brown.
Switch off and pour this tempering over the erissery.
Your delicious Chena Kaya Erissery is ready to be relished!
1 cup = 250 ml cu
Uma Raghuraman
Masterchefmom aka Uma Raghuraman is passionate about cooking and loves to experiment with Indian and World cuisine. She shares her experiences step by step and amazing recipes through her blog, www.masterchefmom.blogspot.in. A self taught and compulsive baker she tries to bring in right balance of taste, nutrition and presentation to all her dishes. A mother to two teenagers and having been with children as a school teacher for over five years, she understands child psychology and the role played by food in influencing their eating habits.
