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.

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

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.

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.

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.

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