Chena Kaya Erissery Recipe – A Kerala Delight
If you’re looking for a delicious and hearty vegetarian dish with a perfect balance of flavors, Chena Kaya Erissery is the recipe for you. A classic dish from Kerala, this erissery combines the earthy taste of elephant yam (Suran) and raw banana (Kaya) with the richness of coconut and the warmth of spices. Often served as part of a traditional Kerala sadhya (feast), this dish is both comforting and nourishing. Whether you’re cooking for a family lunch or a festive occasion, this Chena Kaya Erissery is sure to be a crowd-pleaser.
Ingredients:
For the Main Dish:
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) – peeled and chopped | 250 grams |
| Raw Banana – peeled and chopped | 2 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Kashmiri Red Chilli Powder | 1/4 teaspoon |
| Black pepper powder | 4-5 crushed |
| Coconut Oil | 1 teaspoon |
| Salt | To taste |
| Fresh coconut – grated | 1 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Water | 1/2 cup |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Fresh coconut – grated | 1/4 cup |
| Coconut Oil | 1 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Dry Red Chillies – cut into small pieces | 2 |
| Curry leaves | 1 sprig |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Servings:
- Serves: 4
Cuisine:
- Kerala Recipes
Course:
- Lunch
Diet:
- Vegetarian
Instructions:
Step 1: Prepare the Vegetables
Start by boiling the elephant yam (chena) and raw banana (kaya). These should be boiled until soft but not mushy. Once boiled, mash the vegetables and set them aside for later use. The combination of yam and raw banana creates a hearty base for the dish, absorbing all the wonderful spices.
Step 2: Grind the Coconut Paste
In a blender or food processor, grind the fresh coconut and cumin seeds into a fine paste. Add water little by little to help the grinding process, aiming for a smooth consistency. This coconut paste will add a creamy texture to the dish while infusing it with that signature Kerala flavor.
Step 3: Cook the Mashed Vegetables
Heat a pan or kadai with 1 teaspoon of coconut oil. Once hot, add the boiled and mashed elephant yam and raw banana to the pan. Stir in the turmeric powder, Kashmiri red chili powder, black pepper powder, and salt to taste. Add the ground coconut and cumin paste to the vegetables and mix well. Add 1/2 cup of water to adjust the consistency, allowing the mixture to simmer gently for about 3-4 minutes. Once the vegetables are well-coated with the spices and coconut paste, turn off the heat.
Step 4: Prepare the Tempering
In a small pan, heat 1 teaspoon of coconut oil. Once the oil is hot, add the cumin seeds, mustard seeds, and dry red chillies. Let the mustard seeds splutter. Next, add the grated coconut and sauté it until it turns light brown and crispy. Add the turmeric powder, red chili powder, and a few curry leaves to the coconut mixture, continuing to fry until the coconut becomes golden and aromatic.
Step 5: Combine and Serve
Once the tempering is ready, pour it over the cooked Chena Kaya Erissery. Give everything a gentle mix, allowing the crispy coconut tempering to blend with the mashed vegetables. The tempering adds a delightful crunch and depth of flavor, making this dish extra special.
Now, your Chena Kaya Erissery is ready to be served! Enjoy this flavorful dish with steamed rice, chapatis, or parottas. Whether as part of a grand Kerala feast or a simple family meal, this recipe will surely be a hit with all your loved ones.
Nutritional Information (per serving):
- Calories: Approximately 180 kcal
- Fat: 12 grams
- Carbohydrates: 15 grams
- Protein: 3 grams
- Fiber: 4 grams
- Sodium: 250 mg
Tips:
- Adjusting Spices: You can adjust the amount of chili powder and black pepper depending on your heat tolerance.
- Consistency: If you prefer a thicker consistency, reduce the amount of water you add during the cooking process. Conversely, add more water for a soupier version.
- Coconut: For an extra boost of flavor, you can lightly toast the grated coconut before adding it to the tempering.
- Vegan Version: This dish is already vegan-friendly, as it uses coconut oil and fresh coconut for richness. It’s a perfect plant-based option for any meal.
Why You’ll Love Chena Kaya Erissery:
This dish is a beautiful representation of Kerala’s rich culinary traditions, where vegetables are combined with coconut and spices to create flavors that are aromatic, satisfying, and healthy. The Chena Kaya Erissery provides a perfect balance of textures—smooth mashed vegetables and crispy coconut tempering. Whether you’re new to Kerala cuisine or have been enjoying it for years, this dish is sure to leave you wanting more!
Try this recipe today and indulge in the authentic taste of Kerala right at your table!
