Chena Erissery

Here is another Onam recipe. Erissery is one of my fav dishes in Sadya, be it Mathanga Erissery or this one. However, I’ve a soft corner towards this one. I feel that Chena (yam) has a meaty texture and may be that’s why it’s one of my fav veggies. I love it in any form. I love it so much that whenever am home, it’s made specially for me.

Though I like it in any form, my absolute fav one is, steamed Chena sprinkled with freshly grated coconut, with a drizzle of coconut oil and seasoned with salt and pepper. It’s one of my comfort foods. If you havent tried it yet, please do it give it a try, I’m sure you’ll enjoy it.

Make sure you get good quality Chena, sometimes if the water content is high in Chena, the flavour will not be there. Hope you get to try this dish as a part of your Onam celebration.

You can see more Onam recipes here

Here is the recipe…

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Chena Erissery

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Servings: 4
Author: Maria Jose Martin

Ingredients

  • 525 -550 gms Chena (yam) ( cubed (measured before cleaning))
  • 1/2 tsp Turmeric powder
  • 1/2 cup Grated coconut
  • 1-2 Green chilli (chopped)
  • a pinch Cumin
  • a pinch Pepper powder
  • 4-5 Small onion / Pearl Onion (sliced)
  • 2 tbsp Grated coconut
  • 1/4 tsp Mustard seeds
  • Salt
  • Curryleaves
  • Coconut oil

Instructions

  • Add 1.5 cups water, salt and turmeric powder to cleaned and cubed chena pieces. Cook till the chena is done (refer notes) and water is almost dried. Mash the cooked chena slightly with a wooden spoon.
  • Grind together coconut (1/2 cup), green chilli, cumin, pepper powder with 3 tbsp water to a smooth paste.
  • Make a well in the centre of the cooked chena and add the coconut paste. Cover the coconut paste with cooked chena. Cover and cook on low flame for 5 mins. Remove the lid and mix well. Add more hot water, if required.
  • Heat oil in a pan and fry the coconut (2 tbsp) till it becomes golden brown in colour. Remove from the pan. Add a bit more oil to the same pan and and crackle mustard seeds.Add sliced small onion and curry leaves. Fry till the onion turns golden brown. Add this and fried coconut to cooked chena.
  • Serve hot with rice.

Notes

While making this recipe, I cook chena till it’s mushy. This dish has a dry texture, however if you prefer, you can add some hot water and make it semi dry.
This dish keeps well in the fridge for 2-3 days. While reheating, add 1-2 tbsp of hot water to prevent the dish from drying out.
For no onion & garlic version, remove small onion from tempering and follow the rest of the recipe.
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