507:NADAN ERISSERY / CHENA- KAYA ERISSERY/ HOW TO MAKE KERALA SPECIAL ERISSERY

Erissery is a traditional dish of Kerala. Erissery is one of my fav dishes in Sadya. Erissery can be prepared with Elephant yam(Chena) and Raw Banana. Fresh Elephant Yam is very hard to get in USA. Most of the time I used Frozen Suran to make Erissery.  Luckily, last week I got the fresh and tender yam from the Indian store. So this recipe I used the Fresh Elephant Foot Yam. Taste of Erissery was amazing. A tasty and healthy  side dish for rice.

Preparation Time: 10 minutes

Cooking Time:      25 minutes

Serves:                4No.

Ingredients:

Chena /Elephant yam-(cut into small cubes)           1 cup

Raw plantain-( cut into small cubes, skin on           1 cup

Water-                                                                1 cup (or as required)

Turmeric powder                                                  1/4 Teaspoon

Red chili powder                                                - 1/2 Teaspoon

Black pepper powder                                           1/2 Teaspoon

Salt-                                                                  To Taste

Coconut oil                                                         2 Teaspoon

For the coconut paste:

Grated coconut-                                                 3/4 cup

Cumin seeds-                                                    1/2 Teaspoon

Water-                                                              as required

For Tempering

Grated coconut                                                3 Tablespoon

Coconut oil                                                      2 Teaspoons

mustard seeds                                               1/2 Teaspoon

cumin seeds/jeera                                          1/4 Teaspoon

Urdh Dal                                                        1 Tablespoon

Dry red chillies                                              2 no.

1 sprig curry leaves

Method:

• Wash the yam and banana.
• Take a heavy pan, ,add Yam,, Banana, red chili powder, turmeric powder, black pepper powder, salt  and water. Mix well.

• Cook until it is done. Lightly mash it with the back of the ladle.
• Add a coconut oil and mix it very well.
• Grind the coconut and jeera to a fine paste by adding water, little at a time.

• Add the ground coconut-cumin paste. Add more salt ,if required. Mix well and cook for 3 minutes in simmer. Switch off the gas.

• In a small pan, heat the coconut oil and temper with cumin , mustard seeds ,Urdh dal and red chillies.

• When the mustard seeds splutter add the grated coconut.

• Add curry leaves, Hing powder, fry the coconut till they turn crunchy and light brown.

• Switch off and pour this tempering over the Erissery.
• Your delicious Kerala Special Nanda Chena and Kaya Erissery is ready !!

. Note:

• Make sure you get good quality Chena, sometimes if the water content is high in Chena, the flavor will not be there.
• Prepare the erissery using coconut oil, if you want the authentic Kerala taste. 
• The consistency of the dish should be reasonably thick

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