CHENA / YAM / SURAN ERISSERY

CHENA / YAM / SURAN ERISSERY

No-Vanpayar Chena Erissery (ചേന എരിശ്ശേരി without cowpeas) – the simplest, quickest version often made on Onam Sadya when many curries are cooked at once:

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🌿 Ingredients

• Chena / Elephant Yam – 2 cups (peeled & cubed)

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp

• Salt – to taste

• Water – 1½ cups

For Grinding:

• Grated coconut – 1 cup

• Green chillies – 2–3

• Cumin seeds – ½ tsp

For Tempering:

• Coconut oil – 2 tbsp

• Mustard seeds – ½ tsp

• Urad dal – 1 tsp

• Dry red chillies – 2

• Curry leaves – few

• Grated coconut – 2 tbsp (roasted golden brown)

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⚡ Method

1. Cook the yam:

   • In a pan/cooker, add yam cubes + turmeric + chilli powder + salt + water.

   • Cook until soft (if using cooker, 2 whistles).

2. Add coconut paste:

   • Grind grated coconut + green chillies + cumin (coarse paste).

   • Add this to cooked yam, mix gently, and simmer for 2 minutes only.

3. Prepare tempering:

   • Heat coconut oil, splutter mustard seeds.

   • Add urad dal, dry chillies, curry leaves.

   • Fry 2 tbsp coconut till golden brown.

   • Pour over erissery and mix well.

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🍲 Ready in 15 minutes!

• Mild, creamy, and slightly sweet from yam and coconut.

• Best served with Kerala matta rice during Sadya.