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Main Course

Chena Erisseri

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

2 cup Elephant yam — cut into medium sized cubes, chena
2 nos Red chillies (Kollamulaku)
1 tsp Pepper
1 tbsp Bengal gram (Kadalaparippu)
Curry leaves A, a few
½ tsp Asafoetida powder (Kayam)
Salt, to taste
½ tsp Turmeric powder
1 tsp Oil
1 tsp Mustard seeds

Preparation

Step 1
Heat 1/2 tsp of oil in a pan.
Step 2
Add red chillies, pepper, Bengal gram, curry leaves and asafoetida powder.
Step 3
Fry it well.
Step 4
Grind it to a paste after allowing it to cool.
Step 5
Heat up a pressure pan.
Step 6
Add chena, the ground paste, salt and turmeric powder along with 1 - 1 1/2 cups of water.
Step 7
Pressure cook upto 2 whistles.
Step 8
After opening the lid, mash the contents very lightly to get the required consistency.
Step 9
Heat 1/2 tsp of oil in a small pan.
Step 10
Let the mustard seeds crackle.
Step 11
Pour the tempering into the chena curry.
Step 12
This erisseri is prepared without coconut, but is very tasty.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Chena Erisseri

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

2 cup Elephant yam — cut into medium sized cubes, chena
2 nos Red chillies (Kollamulaku)
1 tsp Pepper
1 tbsp Bengal gram (Kadalaparippu)
Curry leaves A, a few
½ tsp Asafoetida powder (Kayam)
Salt, to taste
½ tsp Turmeric powder
1 tsp Oil
1 tsp Mustard seeds

Preparation

Step 1
Heat 1/2 tsp of oil in a pan.
Step 2
Add red chillies, pepper, Bengal gram, curry leaves and asafoetida powder.
Step 3
Fry it well.
Step 4
Grind it to a paste after allowing it to cool.
Step 5
Heat up a pressure pan.
Step 6
Add chena, the ground paste, salt and turmeric powder along with 1 - 1 1/2 cups of water.
Step 7
Pressure cook upto 2 whistles.
Step 8
After opening the lid, mash the contents very lightly to get the required consistency.
Step 9
Heat 1/2 tsp of oil in a small pan.
Step 10
Let the mustard seeds crackle.
Step 11
Pour the tempering into the chena curry.
Step 12
This erisseri is prepared without coconut, but is very tasty.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.