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Main Course

Chena Erissery

A styled dish in Kerala vegetarian cuisine and holds an integral position in Onam Sadhya dishes. No sadhya is complete without Chena Erissery. This is one of the easiest dishes that can be prepared with readily available ingredients.

Ingredientsfor 4 servings

300 g Elephant yam — cut into small pieces, chena
50 g Van payar
1 nos Coconut
1 tsp Cumin seeds (Jeerakam)
1 tsp Turmeric powder
4 nos Black pepper
1 - Garlic cloves
1/4 tsp Chilly powder
2 tbsp Coconut oil
Mustard seeds, to taste
1 - Dry red chillies (Kollamulaku)
Curry leaves, a few

Preparation

Step 1
For preparing the delicious dish, first clean van payar well and filter it to get rid of the small stones.
Step 2
Cook it by adding enough water, turmeric powder and chilly powder.
Step 3
When the payar is nearly cooked, add chena and allow it to cook.
Step 4
Grind together grated coconut, cumin seeds, black pepper and garlic into a coarse form.
Step 5
Make sure that it doesn't become a paste.
Step 6
When the chena and payar are fully cooked, add the above ground mixture.
Step 7
Add some water and salt and allow it to cook.
Step 8
Take it off the heat. when it's done.
Step 9
Fry 3 tbsp of grated coconut and add it to this mixture.
Step 10
Pour oil into a pan and heat it.
Step 11
Let the mustard seeds crackle, dry red chillies and curry leaves.
Step 12
Add the above seasoning into the curry.
Step 13
Similarly, you can make yellow pumpkin(mathanga) erissery. Try it out!

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 Erissery

Ingredientsfor 4 servings

300 g Elephant yam — cut into small pieces, chena
50 g Van payar
1 nos Coconut
1 tsp Cumin seeds (Jeerakam)
1 tsp Turmeric powder
4 nos Black pepper
1 - Garlic cloves
1/4 tsp Chilly powder
2 tbsp Coconut oil
Mustard seeds, to taste
1 - Dry red chillies (Kollamulaku)
Curry leaves, a few

Preparation

Step 1
For preparing the delicious dish, first clean van payar well and filter it to get rid of the small stones.
Step 2
Cook it by adding enough water, turmeric powder and chilly powder.
Step 3
When the payar is nearly cooked, add chena and allow it to cook.
Step 4
Grind together grated coconut, cumin seeds, black pepper and garlic into a coarse form.
Step 5
Make sure that it doesn't become a paste.
Step 6
When the chena and payar are fully cooked, add the above ground mixture.
Step 7
Add some water and salt and allow it to cook.
Step 8
Take it off the heat. when it's done.
Step 9
Fry 3 tbsp of grated coconut and add it to this mixture.
Step 10
Pour oil into a pan and heat it.
Step 11
Let the mustard seeds crackle, dry red chillies and curry leaves.
Step 12
Add the above seasoning into the curry.
Step 13
Similarly, you can make yellow pumpkin(mathanga) erissery. Try it out!

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.