Name: Chenna Erissery recipe by Priya Suresh at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

ABOUT Chenna Erissery RECIPE

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

Ingredients Serving: 4

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

Instructions

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.
Add the ground paste to the cooked yam pieces, bring to a boil, put off the stove.
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.
Add the curry leaves, pour this tempering to the already cooked erissery and serve.

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