Chena Vazhakkai Erissery Recipe ( Yam Stir fry with Coconut & Spices)
Chena Vazhakkai Erissery is a healthy vegetable made from raw bananas and yam. The Erissery is a traditional dish from the Kerala that is flavored with coconut, black pepper, cumin, and turmeric. It is also served during the Onam Sadya, a meal that is made during the Onam festival of Kerala. Serve Chena Vazhakkai Erissery with steamed rice and Tomato Rasam for wholesome weekday lunch.
Did you know: Yams are one of carbohydrate rich, staple tuber vegetables of West African origin. Yam is a good source of energy and dietary fiber. It's crunchy edible part chiefly composed of complex carbohydrates and soluble dietary fiber. Dietary fiber helps reduce constipation and decrease bad cholesterol in the body.
If you like this recipe, you can also try other Vegetarian recipes such as
- 2 Raw Banana , (plantains) peeled and cubed
- 250 grams Elephant yam (Suran/Senai/Ratalu) , peeled and cut into cubes
- 2 tablespoons Raw Peanuts (Moongphali)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Mustard seeds
- 5 Curry leaves
- 2 Dry Red Chillies
- 1 teaspoon Coconut Oil
- 1 tablespoon Sunflower Oil
- Salt , to taste Ingredients to be ground into a paste
- 1 cup Fresh coconut , grated
- 1 tablespoon Whole Black Peppercorns
- 1 teaspoon Cumin seeds (Jeera)
How to make Chena Vazhakkai Erissery Recipe ( Yam Stir fry with Coconut & Spices)
To make Chena Vazhakkai Erissery, first cook the chopped plantain, yam and peanuts in a pressure cooker along with 1/4 cup of water, turmeric powder and salt. See how to cook vegetables in a pressure cooker
Now make a coarse paste of the grated coconut, black pepper and cumin seeds in the grinder. Keep aside in a bowl until required.
Heat a tablespoon of oil in a heavy-bottomed pan over medium heat. Add the mustard seeds, red chilies, and curry leaves. Allow the seasoning to crackle. Add the coconut paste and fry the paste for a minute or so.
Now add the cooked plantain and yam. Stir to combine. Check for salt and adjust to taste. Cover the pan and simmer the vegetables for the few minutes to absorb the flavor of spices.
Add a teaspoon of coconut oil to the vegetable. Stir to combine. Turn off the heat. Transfer the Chena Vazhakkai Erissery to a serving bowl.
Serve the Chena Vazhakkai Erissery along with hot rice and tomato rasam.