Monday, August 20, 2012

Chena Erissery





Erissery is a traditional Kerala dish. It forms an integral part of any feast, be it for marriages or festivals like Onam and Vishu. It is prepared usually with vegetables like yam, plantain or Pumpkin. The vegetables are cooked and simmered in a coconut – cumin paste. The tempering of fried coconut, mustard seeds, urad dal, red chillies and curry leaves is what gives this dish all its flavour and aroma. It is usually served as an accompaniment with Moru Kootan or Samabar.



What you’ll need
  1. Yam/Chena/Suran – 2 ½ cups, peeled and cut into big cubes
  2. Fresh Scraped Coconut – 1 cup
  3. Black Pepper Powder – ½ tsp
  4. Cumin Seeds – 1 tsp
  5. Turmeric Powder – ½ tsp
  6. Salt to taste

For Tempering
  1. Fresh scraped coconut – ½ cup
  2. Urad Dal – 1 tsp
  3. Mustard Seeds – ½ tsp
  4. Dried Red Chilly – 1
  5. Curry Leaves – 8 to 10 leaves
  6. Coconut Oil – 1 tbsp

Method
  1. Wash the yam pieces well and transfer into a kadai.
  2. Add about 3 cups of water, turmeric powder, pepper powder and salt to taste. Mix well.
  3. Cook partially covered on medium heat till the yam pieces are cooked.
  4. In the meanwhile, grind the coconut and cumin into a fine paste adding some water.
  5. Pour this ground paste into the yam pieces once they are cooked. Mix well and bring to boil.
  6. Remove from heat after about 2 to 3 minutes.
  7. Heat another kadai with coconut oil.
  8. Add mustard seeds, once they splutter add urad dal. Add the scraped coconut once the dal starts changing color.
  9. Fry the coconut till it becomes nice and brown. Add curry leaves and pour this tempering over the prepared erissery. Mix well.



Serve this as an accompaniment with Moru Kootan or Sambar.

Note:

  1. You can reduce the yam by a cup and add 1 raw plantain.
  2. This can also be prepared using Pumpkins.
  3. Do not skip on the final step of tempering as it is the most important part of this recipe and gives all the flavour to it.
  4. You can pressure cook the yam pieces if you feel they may not cook, by boiling, but the pieces should stay intact they should not get mashed and become mushy.

24 comments:

Unknown said...

absolutely delicious..

Shabbu said...

Yummy erissery..perfect side dish with rice..
Shabbu's Tasty Kitchen

Unknown said...

Looks delicious and good clicks!

Shobha said...

I always fry the yam..never tried it in the curry form.
Looks delicious.

Prema said...

delicious and comfort dish,luks yum...

Akila said...

wow looks so delicious... love it..

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Roshni said...

wow.. i can smell the dish from my house.. it is perfectly made. u have such a beautiful collection of traditional recipes

Priya Suresh said...

Fingerlicking erissery, inviting!

Santosh Bangar said...

inviting healthy....

Archana said...

Sounds yum. Unfortunately I cannot see the pics inspite of repeatedly refreshing the page. Will com eback later for the visuals.
I am hosting WTML All through August’12. Do send me your entries

Swathi said...

Delicious Erissery Kaveri. I like pumpkin Erissery though.

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Unknown said...

truly delicious

http://shwetainthekitchen.blogspot.com/

Hema said...

Love the flavor of fried coconut in this dish..

Sanoli Ghosh said...

Very inviting clicks, delicious.

hotpotcooking said...

Looks delicious with coconut flavor.

Spice up the Curry said...

This must be delicious.. nice one Kaveri

Unknown said...

Wow, new recipe to me. I love the roasted coconut on top :-). I am not sure I can get suran here but will definitely try with pumpkin.

Jeyashris Kitchen said...

Very nicely done erissery

farah saleem said...

nice dish kaveri!

Suja Manoj said...

My favorite,looks absolutely delicious.

Saraswathi Ganeshan said...

Tasty erissery!!

Reshmi Mahesh said...

Yummy erissery...Adipoli...

Vidhya said...

Erissery looks absolutely delicious.

Anonymous said...

This blog is like my next home ..

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