|200 gms Chena / Yam|
|1/4 Cup Red Cow Peas|
|1/4 Teaspoon Turmeric Powder|
|To Taste Salt|
|1/2 Cup Grated Coconut|
|1 Teaspoon Cumin Seeds|
|1 Teaspoon Peppercorns|
|2 Green Chilli|
|2 Teaspoon Coconut Oil|
|1 Teaspoon Mustard Seeds|
|2 Teaspoon Split Urad Dal|
|1 tablespoon Grated Coconut|
|Few Curry Leaves|
Delicious Yam stir fry made with Coconut Spice paste.
Erissery is a popular Kerala dish. Mathanga Erissery and Chena Vanpayar Erissery is are one of the two traditional food items for Onam Sadya. We can also add Raw Banana along with the Yam. The spice paste which we prepare with coconut, green chili, pepper and cumin seeds brings in the main flavor to Erissery.
Most of the Kerala Cuisine dishes have Coconut as one of their main ingredient. I have given some of the popular Onam Sadya Vegetarian recipes below and most of those have coconut as their common ingredient. Since my MIL is from Nagercoil, She makes Erissery often and she always uses Chena (Yam) and sometimes even raw banana along with yam. We can also make this erissery with yam alone without using the red gram.
Preparing Chena Vanpayar Erissery is very easy. We have to soak the dal for an hour and pressure cook along with chena. Once this cooked Chena and dal is ready, then its only few minutes to finish the full recipe. Try this Chena Erissery and serve with Sambar/ Pulissery and enjoy your food!
Wash and Soak the red cow peas for 1 hour. Wash, peel and cube the yam and set it aside
Pressure Cooking Process
After 1 hour, drain water from the dal. Take the Cubed yam in a vessel. Add the soaked and drained dal along with turmeric powder and salt and add 2 cups of water and pressure cook for 3 whistles
Preparing Coconut Spice Paste
Take the grated coconut, green chili, cumin seeds and peppercorns in a mixer jar and grind it to a smooth paste
Take the cooked Yam with dal and mash it slightly. Keep the mixture in flame and and bring it to boil. Add the coconut-spice paste and mix well. Adjust the consistency by adding little water if the erissery is too thick. Cook for another 2 mins and then switch off the flame
Heat oil in a pan. Add mustard seeds and allow it to sputter. Add split urad dal and fry till dal turns light brown. Then add grated coconut and fry till golden brown. Finally toss few curry leaves and switch off the flame. Add this tempering to the cooked Erissery and mix once and transfer to serving bowl
Serve the delicious Chena Vanpayar Erissery with Sambar / Pulissery or any kuzhambu of your choice and enjoy the delicious meal!