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Chena Erissery Recipe
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| Ingredients: |
| Elephant Yam(Chena)(cut into small pieces) | 300 gm |
| Van payar | 50 gm |
| Coconut | 1 no |
| Cumin seeds(Jeerakam) | 1 tsp |
| Turmeric powder | 1 tsp |
| Black pepper | 4 nos |
| Garlic pods | 1 - 2 nos |
| Chilly powder | ¼ tsp |
| Coconut oil | 2 tbsp |
| Mustard seeds | As reqd |
| Dry red chillies(Kollamulaku) | 1 - 2 nos |
| Curry leaves | A few |
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| Preparation Method: |
- Clean van payar well and filter it to get rid of the small stones
- Cook it by adding enough water, turmeric powder and chilly powder
- When the payar is nearly cooked, add chena and allow it to cook
- Grind together grated coconut, cumin seeds, black pepper and garlic into a coarse form
:- Make sure that it doesn’t become a paste.
- When the chena and payar are fully cooked, add the above ground mixture
- Add some water and salt and allow it to cook
- Remove from flame when it’s done
- Fry 3 tbsp of grated coconut and add it to this mixture
- Heat oil in a pan
- Splutter mustard seeds, dry red chillies and curry leaves
- Add the above seasoning into the chena curry
- Cover it and cook for some time.
:- Similarly, you can make yellow
pumpkin(mathanga) erissery. Try it out!!!
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