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Chena Erissery

Erissery is a traditional coconut-based gravy dish, typically prepared on the day of Onam, featuring yam as a primary ingredient. Other vegetables like pumpkin and raw bananas are also commonly used. In Chena Kaya Erissery, 'Kaya' refers to raw banana, and 'Chena' to Elephant Foot Yam. Both vegetables are cooked and delicately mashed before being simmered in a coconut gravy seasoned with jeera/cumin seeds. The tempering process for erissery is itself a flavorful step, involving the roasting of grated fresh coconuts until brown in coconut oil and adding a touch of spice with red chilies. This delectable and nutritious side dish, Chena Kaya Erissery, can be served with rice or pooris.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch
Cuisine Indian
Servings 4

Ingredients
  

  • 525 -550 gms Chena (yam) (cubed (measured before cleaning)
  • 1/2 tsp Turmeric powder
  • 1/2 cup Grated Coconut
  • 1-2 Green Chilli (chopped)
  • a pinch Cumin
  • a pinch Pepper Powder
  • 4-5 Small onion / Pearl Onion (sliced)
  • 2 tbsp Grated coconut
  • 1/4 tsp Mustard seeds
  • Salt
  • Curry leaves
  • Coconut oil

Instructions
 

  • Add 1.5 cups water, salt and turmeric powder to cleaned and cubed chena pieces. Cook till the chena is done (refer notes) and water is almost dried. Mash the cooked chena slightly with a wooden spoon.
  • Grind together coconut (1/2 cup), green chilli, cumin, pepper powder with 3 tbsp water to a smooth paste.
  • Make a well in the center of the cooked chena and add the coconut paste. Cover the coconut paste with cooked chena. Cover and cook on low flame for 5 mins. Remove the lid and mix well. Add more hot water, if required.
  • Heat oil in a pan and fry the coconut (2 tbsp) till it becomes golden brown in colour. Remove from the pan. Add a bit more oil to the same pan and crackle mustard seeds. Add sliced small onion and curry leaves. Fry till the onion turns golden brown. Add this and fried coconut to cooked chena.
  • Serve hot with rice.

Notes

  1. While making this recipe, I cook chena till it's mushy. This dish has a dry texture, however if you prefer, you can add some hot water and make it semi dry.
  2. This dish keeps well in the fridge for 2-3 days. While reheating, add 1-2 tbsp of hot water to prevent the dish from drying out.
  3. For no onion & garlic version, remove small onion from tempering and follow the rest of the recipe.
Keyword Chena Erissery
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