Chena Kaya Erissery Recipe
Description:
Chena Kaya Erissery is a beloved and traditional dish from Kerala, made with a delightful coconut-based gravy that enhances the earthy flavors of the vegetables. Typically enjoyed during Onam, this dish features a harmonious combination of Kaya (raw banana) and Chena (elephant foot yam). These two vegetables are boiled to perfection, gently mashed, and simmered in a rich coconut gravy infused with cumin. The dishβs final touch is a fragrant tempering made from roasted coconut, red chilies, and an aromatic blend of spices. Whether served with steaming rice or soft, fluffy pooris, Chena Kaya Erissery makes a nourishing and satisfying side dish that adds a distinct South Indian flavor to your meal.
Cuisine: Kerala Recipes
Course: Lunch
Diet: Vegetarian
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Elephant Yam (Suran/Senai/Ratalu) | 250 grams, peeled and chopped |
| Raw Banana | 2, peeled and chopped |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Kashmiri Red Chilli Powder | 1/4 teaspoon |
| Black Pepper Powder | 4-5 crushed |
| Coconut Oil | 1 teaspoon for cooking and tempering |
| Salt | To taste |
For the Coconut Paste:
| Ingredient | Quantity |
|---|---|
| Fresh Coconut (grated) | 1 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Water | 1/2 cup |
For the Tempering:
| Ingredient | Quantity |
|---|---|
| Fresh Coconut (grated) | 1/4 cup |
| Coconut Oil | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Dry Red Chillies (cut into pieces) | 2 pieces |
| Curry Leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Instructions:
-
Prepare the Vegetables:
Begin by boiling the elephant yam and raw banana in water until they are soft and tender. Once cooked, drain the water and mash the vegetables. Set them aside for later. -
Make the Coconut Paste:
In a small blender, combine the fresh coconut and cumin seeds. Add a little water at a time and grind until you achieve a smooth, fine paste. Set aside. -
Cook the Vegetables:
Heat a pan or kadai with coconut oil over medium heat. Add the boiled and mashed vegetables to the pan. Stir in the salt, turmeric powder, black pepper, Kashmiri red chili powder, and the freshly prepared coconut paste. Adjust the water level to ensure the gravy is of your desired consistency. Let the mixture simmer for 3-4 minutes to allow the flavors to meld, then turn off the heat. -
Prepare the Tempering:
In a separate small pan, heat coconut oil for tempering. Add cumin seeds, mustard seeds, and the dry red chilies. Once the mustard seeds begin to splutter, add the grated coconut. Stir in curry leaves, turmeric powder, and red chili powder. Continue to fry the coconut mixture until the coconut turns crunchy and light brown, creating a fragrant aroma. -
Final Touch:
Pour the hot tempering over the cooked Chena Kaya Erissery, ensuring that the crunchy coconut topping is evenly spread. Stir gently to mix everything together. -
Serve:
Your Chena Kaya Erissery is now ready to be enjoyed! Serve this delightful dish alongside steamed rice or pooris for a hearty and nutritious meal.
Allergen Information:
This recipe contains coconut, which is considered a common allergen for some individuals. Ensure that none of your guests have coconut allergies before serving. Additionally, this dish is prepared with mustard seeds, which could also be a concern for those with mustard allergies.
Dietary Preferences:
- Vegan: The dish is entirely plant-based, making it suitable for vegan diets.
- Gluten-Free: There are no gluten-containing ingredients in this recipe, making it an excellent option for individuals with gluten sensitivities.
- Nut-Free: Although the dish contains coconut, it is not considered a nut and can generally be consumed by those with nut allergies (unless specifically sensitive to coconut). However, always confirm individual dietary needs.
Advice:
- Adjust the spice levels according to your personal preference by varying the amount of red chili powder and black pepper. If you prefer a milder version, you can reduce the amount of chili powder.
- For a creamier texture, you can add more grated coconut to the coconut paste, but be mindful of the consistency of the gravy.
- You can also experiment with different vegetables like pumpkin or sweet potato in place of yam or raw banana for a different flavor profile.
Conclusion:
Chena Kaya Erissery is more than just a dish; itβs a celebration of flavors and tradition. Its combination of earthy vegetables, aromatic spices, and a rich coconut gravy makes it a unique addition to any meal. Whether you’re preparing it for a festive occasion like Onam or simply want to enjoy a healthy and flavorful side dish, this Kerala classic will undoubtedly impress your family and friends.
