Chena and Kaya Erissery | How to make Kerala Special Erissery | Kerala Style Yam and Raw Banana Curry | Vegan and Gluten Free

Hi Supermoms,

I am sure you would have heard of the name 'Erissery', especially if have had the luck to taste an Onam Sadya Meal. 

Erissery is a traditional coconut based gravy dish that is prepared especially on the day of Onam. It is generally prepared with yam . Other vegetables like the pumpkin, raw bananas are also used . 

In this dish,  Chena and Kaya Erissery, 'Kaya' refers to the raw banana and 'Chena' to Elephant Foot Yam. Both the vegetables are cooked and gently mashed. They are then simmered in a coconut gravy flavoured with jeera / cumin seeds. 

The tempering of the erissery by itself is a process and is so tasty. Grated fresh coconuts are roasted till brown in coconut oil and are also spiced with red chillies. The entire dish comes together within half an hour .  A tasty and healthy  side dish for rice. 

Chena and Kaya Erissery

Preparation time : 10 minutes

Cooking time : 25 minutes

Serves : 4

1 cup = 250 ml cup

Ingredients :

250 gms elephant foot yam/chena( peeled and chopped)

2 raw bananas/plantain/kaya ( peeled and chopped )

1/4 teaspoon turmeric powder

1/4 teaspoon chilli powder ( I used Kashmiri chilli powder)

4-5 peppercorns ( powdered)

1 teaspoon coconut oil

salt to taste

For the coconut paste:

1 cup coconut ( grated)

1 teaspoon cumin seeds /jeera

1/2 cup water 

For the tempering :

1/4 cup grated coconut

1 teaspoon coconut oil

1/2 teaspoon cumin seeds/jeera

1/4 teaspoon mustard seeds

1/4 teaspoon turmeric powder

1/4 teaspoon chilli powder

2 dry red chillies ( cut into smaller pieces)

1 sprig curry leaves

Method :

1. Soft boil  the yam and raw banana , mash  and set them aside.

2. Grind the coconut and jeera to a fine paste by adding water, little at a time. 

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.

5. Let it simmer for 3-4 minutes only ( adjust water levels) and switch off.

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

7. When the mustard seeds splutter add the grated coconut.

8. Add curry leaves, turmeric powder, chilli powder and fry the coconut till they turn crunchy and light brown. 

9. Switch off and pour this tempering over the erissery.

Your delicious Kerala Special  Chena and Kaya Erissery is ready !!

Happy Cooking !

With love,

Masterchefmom