Kaya Chena Erissery
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Kaya Chena Erissery

Erissery is a traditional Kerala dish. It forms an integral part of any feast, be it for marriages or festivals like Onam and Vishu. It is prepared usually with vegetables like yam, plantain or Pumpkin which are cooked and simmered in a coconut – cumin paste and its tempering with fried coconut, mustard seeds, urad dal, red chillies and curry leaves... this what gives this dish all its flavour and aroma.

Joh Miljo

Ingredients

  1. half cup Kaya chopped
  2. half Chena cuop chopped
  3. 1/2 tsp Turmeric powder
  4. 2 tsps Chilli powder
  5. 2 tsps Pepper powder
  6. Salt as per taste
  7. 1 cup Coconut grated
  8. 1 tsp Cumin seeds
  9. half cup Coconut shredded
  10. 1 tsp Urad dal
  11. 2 sprigs Curry leaves
  12. 3 - 4 chillies Dry red
  13. 2 tbsps Ghee
  14. 5 tbsps Oil or half cups

Method

30 mins
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    Boil the vegetables (kaya chena) in a vessel by adding turmeric powder, chilli powder, pepper powder and salt.

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    Grind the grated coconut and cumin seeds to paste and add it to the boiled mixture and mix it well.

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    Now temper the curry with mustard seeds, urad dal, dry red chillies, cumin seeds (if needed), shredded coconut and curry leaves in oil.

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    Toppings with slices of ghee and curry leaves and serve hot!

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