Chenai/senai erissery

 Hi friends,

In line with the traditional recipes, today I am here with erissery.

It is usually made in Kerala. But being part of thirunelveli, it is also made in our families.

Erissery is like kootu , made with chenaikizhangu ( yam)  or parangikkai or with both Chenai and vazhakkai.

In our house, it was usually the mixture of both vegetables. But today, I am sharing the recipe for Chenai erissery.

Let's get to the ingredients

Ingredients

• Yam -300 gms 
• Coconut - 1/2 cup 
• Turmeric pdr -1 Tsp 
• Pepper -  2 Tsp 
• Jeera - 1 Tsp 
• Coconut oil - 2 Tsp 
• Red chillies -2 
• Mustard seeds -1 tsp
  
  
  
  
  
  

In a big kadai, boil cubed yam with black pepper - 1 Tsp and Turmeric powder. Cook it till it is very soft.

In a kadai, fry 1 Tsp of black pepper and 1 red chilly in coconut oil. Once fried, add it to 1/4 cup of grated coconut and grind it to a smooth paste.

Add the ground paste to the cooked yam and boil it for 3 or 4 minutes till everything comes together.

Now tempering is to be added.

In a Tsp of coconut oil , add mustard seeds and jeera. Once it is fried, add 1/4 cup grated coconut, red chilly and curry leaves. Once everything is fried well , add it to the cooked gravy.

It tastes great with even plain rice and rasam. I had already shared these when I made for Kerala state during 30 day challenge.

https://jairamkitchen.blogspot.com/2020/07/day-27-kerala-lunch.html?m=1

We can also add jeera while grinding the coconut paste.

It's taste comes from the grated coconut fried in coconut oil.

Please try these with the combination of vazhakkai and senai too.

Please try and let me know.