Chenna Erissery | How to make Chenna Erissery

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ByPriya Suresh
Created on 19th Nov 2015
  • Chenna Erissery, How to make Chenna Erissery
Chenna Erisseryby Priya Suresh
  • Chenna Erissery | How to make Chenna Erissery (54 likes)

  • 0 reviews
    Rate It!
  • By Priya Suresh
    Created on 19th Nov 2015

About Chenna Erissery

Chenna Erissery is a fingerlicking curry with elephant yam, a traditional Kerala onam sadya dish.

Chenna Erissery, a marvellous creation to spice up your day. Chenna Erissery is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingChenna Erissery is just too tempting. This amazing recipe is provided by Priya Suresh. Be it kids or adults, no one can get away from this delicious dish. How to make Chenna Erissery is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Chenna Erisseryby Priya Suresh. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Chenna Erissery is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Chenna Erissery

Ingredients to make Chenna Erissery

  • 3 cups Elephant yam/chena (peeled and cubed)
  • 1 cup Grated coconut
  • 1/2 tsp Pepper powder
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • Salt as per taste
  • For tempering: 1 tsp Urad dal/blackgram
  • 1/2 tsp Mustard seeds
  • 1 Dry red chilly
  • Few curry leaves
  • 2 tbsp Coconut oil
  • 1/2 cup Freshly scraped coconut

How to make Chenna Erissery

  1. Grind the grated coconut and cumin seeds as fine paste, keep aside. Take the cubed yam pieces with turmeric powder, pepper powder, salt and enough water in a pan, cook everything on medium flame until the yam pieces gets cooked.
  2. Add the ground paste to the cooked yam pieces, bring to a boil, put off the stove.
  3. Heat the oil in a pan, add the mustard seeds, urad dal and dry red chillies, fry everything until they turns brown. Add the scraped coconut, fry it until it turns brown.
  4. Add the curry leaves, pour this tempering to the already cooked erissery and serve.

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