Wednesday, 18 February 2015

Chena Kaya Erissery- Onam Sadya Recipes


Erissery is a traditional Kerala dish. It is prepared usually with vegetables like yam, plantain or Pumpkin. It gives this dish all its flavor and aroma.It is made of raw plantains and Yams. Erissery is an authentic dish from Kerala and one of the important dishes prepared for Onam Sadya festival. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavor.Manthanga Erissery is also made with pumpkin and red oriental beans, the recipe which I will upload within few days.

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Check out other Onam Sadya Recipes

Prep time
Cook time
Serves
15 mins
10  mins
3 persons

Cuisine: South Indian (Kerala)
Recipe Type: Side dish

Ingredients
  • Chena or Elephant Yam -1  cup
  • Vazhakkai(Raw plaintain) -3/4 cup
  • Red chilli powder -1/2 tsp
  • Turmeric powder -1/4 tsp
  • Salt – to taste
To grind
  • Grated coconut -3/4 cup
  • Cumin seeds -1/2 tsp
  • Green chillies -2 no’s
Seasonings
  • Mustard seeds -1 tsp
  • Cumin seeds -1 tsp
  • Curry leaves -2sprigs
  • Dry red chillies -2 no’s
  • Coconut oil –as required




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Method


1. Wash the yam pieces well and transfer into a kadai. Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water.In the meanwhile, grind the coconut and cumin into a fine paste adding some water.

1

2. Cook partially covered on medium heat till the yam pieces are cooked. Add the ground coconut-cumin paste. Add more salt, if required. Mix well and cook for 1 or 2 minutes. Switch off the stove.

2

3. For tempering heat coconut oil and 1 tsp ghee, add cumin seeds. Let it splutter. Add curry leaves and dry red chilies. Sauté for few seconds.Pour this over the curry and mix well.

Served with
Rice or Roti.
Moru Kootan
Sambar

 Notes
·         Pepper powder can be added at the last step if you want more spiciness.One cup of water will do for this curry.
·         Roasted coconut can be spread at last while serving which will give an aromatic and a wonderful taste.

Linking to Remya's Event

gft

6 comments:

  1. any time i love this recipe ! the flavors are superb

    ReplyDelete
  2. I am drooling at that erissery... yum...

    ReplyDelete
  3. Yummy my all time fav

    While tempering add some grated coconut too..it will give more taste n flavour and i thnk that is the traditional method


    It is really delicious...
    Please link your recipes to my event
    http://remyasean.blogspot.in/2015/01/first-blog-anniversary-and-giveaway.html

    ReplyDelete
  4. Looks so yum!!! A new recipe...sounds so delicious!

    ReplyDelete

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