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Chena Erissery

Servings: 4
Author: Maria Jose Martin
Print Recipe

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.