Chenna Erissery | How to make Chenna Erissery

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By Priya Suresh
Created on 19th Nov 2015
  • Chenna Erissery, How to make Chenna Erissery
Chenna Erisseryby Priya Suresh
  • Chenna Erissery | How to make Chenna Erissery (57 likes)

  • 1 review
    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 deliciously finger licking recipe to treat your family and friends. This recipe of Chenna Erissery by Priya Suresh will definitely help you in its preparation. The Chenna Erissery can be prepared within few minutes. The time taken for cooking Chenna Erissery is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Chenna Erissery step by step. The detailed explanation makes Chenna Erissery so simple and easy that even beginners can try it out. The recipe for Chenna Erissery can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chenna Erissery from BetterButter.

  • 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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Ankit Kumar Gupta24 days ago
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