Embark on a culinary journey to the vibrant flavors of Kerala with our recipe for Chena Vanpayar Erissery. This traditional dish combines the earthy sweetness of yam (Chena) with the wholesome richness of red gram (Vanpayar), all simmered in a fragrant coconut-based gravy. Erissery holds a special place in Kerala cuisine, celebrated for its comforting blend of spices and textures.
In this rendition, we delve into the heart of Kerala's culinary heritage, crafting a dish that pays homage to age-old traditions while offering a delightful twist on familiar flavors. Whether you're a seasoned enthusiast of South Indian cuisine or new to its tantalizing array of tastes, Chena Vanpayar Erissery promises a satisfying culinary experience that will transport you to the lush landscapes of Kerala with every bite.
One such beloved dish is Erissery, a flavorful curry that holds a special place in Kerala households. Inspired by my mother-in-law, who hails from Nagercoil, our family often prepares Erissery with yam (Chena) as the star ingredient. Occasionally, she adds raw banana to enhance the dish's complexity. However, it's worth noting that Erissery can also be crafted solely with yam, omitting the red gram entirely.
Making Chena Vanpayar Erissery is a breeze. Simply soak the dal for an hour, then pressure cook it along with the yam. Once the yam and dal are cooked, finishing the recipe takes just a few minutes. Give this Chena Erissery a try and serve it with Sambar or Pulissery for a delightful mealtime experience!
You may also want to try
- Kadala Curry Recipe : Kadala Curry, a staple of Kerala cuisine, highlights the robust flavors of Kala Channa (black chickpeas), making it an ideal pairing with Aapam and Puttu. This dish features a coconut-based gravy infused with freshly ground masalas, enhancing the essence of the black chickpeas. Known for its rich flavor profile, Kadala Curry offers a mildly spicy and delicious taste experience, embodying the culinary essence of Kerala.
- Kerala Puttu (Kuzhal Puttu) Recipe : Kuzhal Puttu stands as a beloved and traditional breakfast option in Kerala. Crafted from steamed cylinders of ground rice, it features layers interspersed with coconut shavings, occasionally complemented by a sweet or savory filling within.
- Mathanga Erissery : Mathanga Erissery is a quintessential Kerala dish, featuring the vibrant flavors of yellow pumpkin, coconut, and spices. Known as "Mathanga" in Malayalam, this curry combines tender pumpkin pieces with a rich coconut spice paste, all tempered to perfection with mustard seeds and coconut in fragrant coconut oil. It's a delightful blend of flavors and textures that showcases the essence of Kerala's culinary heritage.
Recipe Card to make Chena Vanpayar Erissery
Chena Vanpayar Erissery Recipe | Red Gram Yam Curry
Equipments Needed
- 1 Mixer Grinder
- 1 Pressure Cooker
Ingredients
- 200 gms Chena / Yam
- ¼ cup Red Cow Peas
- ¼ teaspoon Turmeric Powder
- 1½ teaspoon Salt To Taste
For Grinding
- ½ cup Grated Coconut
- 1 teaspoon Cumin Seeds
- 1 teaspoon Peppercorns
- 2 nos Green Chilli
For Tempering
- 2 teaspoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 2 teaspoon Split Urad Dal
- 1 tablespoon Grated Coconut
- 1 sprig Curry Leaves
Instructions
Soak Dal
- Rinse and soak the red cow peas for 1 hour. Then, wash, peel, and cube the yam, setting it aside for later use.
Pressure Cooking Process
- After 1 hour, drain the water from the dal. Place the cubed yam in a cooking vessel. Add the soaked and drained dal, along with turmeric powder and salt. Pour in 2 cups of water, then pressure cook for 3 whistles
Preparing Coconut Spice Paste
- In a mixer jar, combine the grated coconut, green chili, cumin seeds, and peppercorns. Grind the mixture to a smooth paste.
Preparing Erissery
- Take the cooked yam with dal and gently mash it. Place the mixture on the flame and bring it to a boil. Add the coconut-spice paste and mix thoroughly. Adjust the consistency by adding a little water if the erissery is too thick. Allow it to cook for another 2 minutes, then switch off the flame.
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow them to sputter. Add split urad dal and fry until the dal turns light brown. Then, add grated coconut and fry until golden brown. Finally, add a handful of curry leaves and toss for a few seconds before switching off the flame. Pour this tempering over the cooked erissery, mix well, and transfer to a serving bowl.
Serving Time
- Serve the delectable Chena Vanpayar Erissery alongside Sambar, Pulissery, or any kuzhambu of your choice for a delightful meal experience. Enjoy the flavors of Kerala cuisine at its finest!
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Nutritional Info
