Monday, January 4, 2016

Kayum Chenayum Erissery – Easy Sadya Recipes





Erissery is a very popular and traditional dish. No feast of Sadya is complete without this dish. Erissery is a delicious blend of vegetables simmered in a ground coconut paste with the flavors of black pepper and cumin. And finally tempered in coconut oil and topped with more roasted coconut. The aroma of coconut oil, roasted coconut and curry leaves is intoxicating. I just love the aroma that wafts through my kitchen while this dish gets cooked.
Kayum Chenayum or Plantains and Yam are a popular combination of vegetables used for this erissery. Other vegetables that are commonly used are Yam alone, Jackfruit and Pumpkin in combination with Red Chowri Beans. My favorite definitely is this plantain and yam combination. The Nendrankai is preferred, but if you can’t find that then feel free to make use of the regular raw banana.



What you’ll need
  1. Yam/Chena/Suran – 1.5  cup, peeled and cut into big cubes
  2. Vazhakkai or Nendrankai – 1 Cup, peeled and cut into big cubes
  3. Fresh Scraped Coconut – 1 cup
  4. Black Pepper Powder – ½ tsp
  5. Cumin Seeds – 1 tsp
  6. Turmeric Powder – ½ tsp
  7. Salt to taste


For Tempering
  1. Fresh scraped coconut – ½ cup
  2. Urad Dal – 1 tsp
  3. Mustard Seeds – ½ tsp
  4. Dried Red Chilly – 1
  5. Curry Leaves – 8 to 10 leaves
  6. Coconut Oil – 1 tbsp


Method
  1. Wash the chenai and vazhakkai  pieces well and transfer into a kadai.
  2. Add about 3 cups of water, turmeric powder, pepper powder and salt to taste. Mix well.
  3. Cook partially covered on medium heat till the vegetables are cooked.
  4. In the meanwhile, grind the coconut and cumin into a fine paste adding some water.
  5. Pour this ground paste into the yam pieces once they are cooked. Mix well and bring to boil.
  6. Remove from heat after about 2 to 3 minutes.
  7. Heat another kadai with coconut oil.
  8. Add mustard seeds, once they splutter add urad dal. Add the scraped coconut once the dal starts changing color.
  9. Fry the coconut till it becomes nice and brown. Add curry leaves and pour this tempering over the prepared erissery. Mix well.

Serve as accompaniment along with plain steamed rice.

8 comments:

Amrita Roy said...

liked this recipe , will try this out....visit my page too

Veena Theagarajan said...

very interesting combo.. yum!

beena stephen said...

Really tempting erissery

Rafeeda AR said...

I just love this!!! Always tastes awesome...

Ritu Ahuja said...

It looks delicious. Yum Yum :)

Shweta Agrawal said...

beautiful...... loved the pic :) Very interesting recipe :)

Tammy said...

Would like to try it

Anjana .A.S said...

Yummy

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