Chena Kaya Erissery Recipe
A vegetarian Kerala Recipes recipe with elephant yam (suran/senai/ratalu) - peeled and chopped, raw banana - peeled and chopped, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
10 steps- 1
To begin the preparation of Chana Kaya Erissery, first soft boil the yam and raw banana, mash and keep them aside
raw banana - peeled and chopped(2) - 2
Grind the coconut and jeera to a fine paste by adding water, little at a time
coconut oil(1 teaspoon)fresh coconut - grated(1 cup)water(1/2 cup)fresh coconut - grated(1/4 cup)coconut oil(1 teaspoon) - 3
Heat a pan/kadai with oil and add the boiled and mashed vegetables
- 4
Add salt, turmeric powder, peppercorns, chilli powder and the ground coconut paste
turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1/4 teaspoon)-5 black pepper powder(4)coconut oil(1 teaspoon)salt - to tastefresh coconut - grated(1 cup)fresh coconut - grated(1/4 cup)coconut oil(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/4 teaspoon) - 5
Let it simmer for 3-4 minutes only ( adjust water levels) and switch off
water(1/2 cup) - 6
In a small pan, heat the coconut oil and temper with cumin, mustard seeds and red chillies
kashmiri red chilli powder(1/4 teaspoon)coconut oil(1 teaspoon)fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)fresh coconut - grated(1/4 cup)coconut oil(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/4 teaspoon)red chilli powder(1/4 teaspoon)dry red chillies - cut into small(2 pieces) - 7
When the mustard seeds splutter add the grated coconut
coconut oil(1 teaspoon)fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)fresh coconut - grated(1/4 cup)coconut oil(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/4 teaspoon) - 8
Add curry leaves, turmeric powder, chilli powder and fry the coconut till they turn crunchy and light brown
turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1/4 teaspoon)-5 black pepper powder(4)coconut oil(1 teaspoon)fresh coconut - grated(1 cup)fresh coconut - grated(1/4 cup)coconut oil(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/4 teaspoon)sprig curry leaves(1) - 9
Switch off and pour this tempering over the erissery
- 10
Your delicious Chena Kaya Erissery is ready to be relished!
Rate this recipe
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Chena Kaya Erissery Recipe
A vegetarian Kerala Recipes recipe with elephant yam (suran/senai/ratalu) - peeled and chopped, raw banana - peeled and chopped, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byAditya Nair🇮🇳
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Directions
10 steps- 1
To begin the preparation of Chana Kaya Erissery, first soft boil the yam and raw banana, mash and keep them aside
raw banana - peeled and chopped(2) - 2
Grind the coconut and jeera to a fine paste by adding water, little at a time
coconut oil(1 teaspoon)fresh coconut - grated(1 cup)water(1/2 cup)fresh coconut - grated(1/4 cup)coconut oil(1 teaspoon) - 3
Heat a pan/kadai with oil and add the boiled and mashed vegetables
- 4
Add salt, turmeric powder, peppercorns, chilli powder and the ground coconut paste
turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1/4 teaspoon)-5 black pepper powder(4)coconut oil(1 teaspoon)salt - to tastefresh coconut - grated(1 cup)fresh coconut - grated(1/4 cup)coconut oil(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/4 teaspoon) - 5
Let it simmer for 3-4 minutes only ( adjust water levels) and switch off
water(1/2 cup) - 6
In a small pan, heat the coconut oil and temper with cumin, mustard seeds and red chillies
kashmiri red chilli powder(1/4 teaspoon)coconut oil(1 teaspoon)fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)fresh coconut - grated(1/4 cup)coconut oil(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/4 teaspoon)red chilli powder(1/4 teaspoon)dry red chillies - cut into small(2 pieces) - 7
When the mustard seeds splutter add the grated coconut
coconut oil(1 teaspoon)fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)fresh coconut - grated(1/4 cup)coconut oil(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/4 teaspoon) - 8
Add curry leaves, turmeric powder, chilli powder and fry the coconut till they turn crunchy and light brown
turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1/4 teaspoon)-5 black pepper powder(4)coconut oil(1 teaspoon)fresh coconut - grated(1 cup)fresh coconut - grated(1/4 cup)coconut oil(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/4 teaspoon)sprig curry leaves(1) - 9
Switch off and pour this tempering over the erissery
- 10
Your delicious Chena Kaya Erissery is ready to be relished!
Rate this recipe
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