Chena Erissery Recipe

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Chena Erissery
Ingredients:
  • Chena (yam) - 525 - 550 gms
  • Turmeric powder - ½ tsp
  • Grated coconut - ½ cup
  • Green chilli - 1-2, chopped
  • Cumin (jeera) - a pinch
  • Pepper powder - a pinch
  • Small onion - 4-5, sliced
  • Grated coconut - 2 tbsp
  • Mustard seeds - ¼ tsp
  • Curryleaves
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.
Chena Erissery
Ingredients:
  • Chena (yam) - 525 - 550 gms
  • Turmeric powder - ½ tsp
  • Grated coconut - ½ cup
  • Green chilli - 1-2, chopped
  • Cumin (jeera) - a pinch
  • Pepper powder - a pinch
  • Small onion - 4-5, sliced
  • Grated coconut - 2 tbsp
  • Mustard seeds - ¼ tsp
  • Curryleaves
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.

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