Kerala RecipesSide DishVegetarian

Chenakayi Erissery Recipe - Yam Erissery

Name: Chenakayi Erissery Recipe - Yam Erissery
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Kerala Recipes
Ingredients: 2 cups elephant yam (suran/senai/ratalu) - scraped well and cubed to bite size; 1/4 teaspoon turmeric powder (haldi); salt - to taste; 1 cup fresh coconut - grated; 3 green chillies - (adjust); 1 teaspoon cumin seeds (jeera); 1/2 teaspoon whole black peppercorns; 1 teaspoons coconut oil; 1 teaspoon mustard seeds; 1 sprig curry leaves

A vegetarian Kerala Recipes recipe with elephant yam (suran/senai/ratalu) - scraped well and cubed to bite size, turmeric powder (haldi), salt - to taste. Ready in 30 min, serves 4.

Curated byAditya Nair🇮🇳

Calories

550kcal

Estimated Cost

₹250-400

Carbs69g

Protein28g

Fats18g

Servings Scaler

Instructions

19 steps

1
To begin making the Chenakayi Erissery Recipe, prepare all the ingredients required to make this dish
2
Take a heavy bottomed pan, add yam along with little water, turmeric and salt
turmeric powder (haldi)(1/4 teaspoon)salt - to taste
3
Cover the pan and cook till it becomes soft
4
Meanwhile, prepare the masala
5
Take half of the coconut mentioned along with cumin, pepper, green chilli and grind to a coarse paste adding 2-3 tablespoon of water
fresh coconut - grated(1 cup)green chillies - (adjust)(3)cumin seeds (jeera)(1 teaspoon)teaspoons coconut oil(1)
6
Keep it aside
7
When the yam pieces are cooked well, mash them lightly using the back of the ladle
elephant yam (suran/senai/ratalu) - scraped well and cubed to bite size(2 cups)
8
To the semi-mashed yam pieces, add the ground masala, salt and sprinkle a little water (if the water added initially has dried out)
salt - to taste
9
Mix everything well
elephant yam (suran/senai/ratalu) - scraped well and cubed to bite size(2 cups)
10
Keep the flame on low and cover and cook for 4-5 minutes so that all the flavors are infused
11
Meanwhile, heat another pan and toast the coconut on low flame until golden brown
fresh coconut - grated(1 cup)teaspoons coconut oil(1)
12
Keep aside
13
Next, Prepare the tempering
14
Add coconut oil
fresh coconut - grated(1 cup)teaspoons coconut oil(1)
15
When it is hot, add mustard seeds
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)
16
Once they splutter, add curry leaves and switch off
sprig curry leaves(1)
17
Finally, mix both the roasted coconut and tempering to the Yam erissery and gently give a stir
fresh coconut - grated(1 cup)teaspoons coconut oil(1)
18
Reserve a little amount of roasted coconut for garnish
fresh coconut - grated(1 cup)teaspoons coconut oil(1)
19
Garnish with roasted coconut and serve Chenakayi Erissery Recipe along with Steamed Rice, Malabari Parotta and Kerala Kadala Curry Recipe
fresh coconut - grated(1 cup)teaspoons coconut oil(1)sprig curry leaves(1)

Rate this recipe

Kerala style drumstick spinach pose recipe

⏱️ 40 min

Idichakka Thoran Recipe (Young Jack Fruit With Spiced Coconut)

⏱️ 60 min

Banana Stem Thoran Recipe - Ayurvedic No Onion No Garlic Recipe

⏱️ 40 min

Varutharacha Mutta Curry Recipe

⏱️ 40 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

Kerala RecipesSide DishVegetarian

Chenakayi Erissery Recipe - Yam Erissery

A vegetarian Kerala Recipes recipe with elephant yam (suran/senai/ratalu) - scraped well and cubed to bite size, turmeric powder (haldi), salt - to taste. Ready in 30 min, serves 4.

Curated byAditya Nair🇮🇳

Cook Time30 min

Calories

550kcal

Est. Cost₹250-₹400

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

69g(50%)

Protein

28g(20%)

Fats

18g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 10 COLLECTED

Directions

19 steps

1
To begin making the Chenakayi Erissery Recipe, prepare all the ingredients required to make this dish
2
Take a heavy bottomed pan, add yam along with little water, turmeric and salt
turmeric powder (haldi)(1/4 teaspoon)salt - to taste
3
Cover the pan and cook till it becomes soft
4
Meanwhile, prepare the masala
5
Take half of the coconut mentioned along with cumin, pepper, green chilli and grind to a coarse paste adding 2-3 tablespoon of water
fresh coconut - grated(1 cup)green chillies - (adjust)(3)cumin seeds (jeera)(1 teaspoon)teaspoons coconut oil(1)
6
Keep it aside
7
When the yam pieces are cooked well, mash them lightly using the back of the ladle
elephant yam (suran/senai/ratalu) - scraped well and cubed to bite size(2 cups)
8
To the semi-mashed yam pieces, add the ground masala, salt and sprinkle a little water (if the water added initially has dried out)
salt - to taste
9
Mix everything well
elephant yam (suran/senai/ratalu) - scraped well and cubed to bite size(2 cups)
10
Keep the flame on low and cover and cook for 4-5 minutes so that all the flavors are infused
11
Meanwhile, heat another pan and toast the coconut on low flame until golden brown
fresh coconut - grated(1 cup)teaspoons coconut oil(1)
12
Keep aside
13
Next, Prepare the tempering
14
Add coconut oil
fresh coconut - grated(1 cup)teaspoons coconut oil(1)
15
When it is hot, add mustard seeds
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)
16
Once they splutter, add curry leaves and switch off
sprig curry leaves(1)
17
Finally, mix both the roasted coconut and tempering to the Yam erissery and gently give a stir
fresh coconut - grated(1 cup)teaspoons coconut oil(1)
18
Reserve a little amount of roasted coconut for garnish
fresh coconut - grated(1 cup)teaspoons coconut oil(1)
19
Garnish with roasted coconut and serve Chenakayi Erissery Recipe along with Steamed Rice, Malabari Parotta and Kerala Kadala Curry Recipe
fresh coconut - grated(1 cup)teaspoons coconut oil(1)sprig curry leaves(1)