Kerala Chenakayi Erissery – Spicy Elephant Yam with Coconut and Mustard Tempering

Chenakayi Erissery Recipe – Kerala Style Yam Erissery

Chenakayi Erissery, a classic dish from Kerala, is a comforting and flavorful vegetarian side dish made with elephant yam, coconut, and aromatic spices. The yam is cooked until tender, then combined with a fragrant coconut masala, tempered with mustard seeds and curry leaves, and garnished with toasted coconut. This dish is a perfect accompaniment to steamed rice or traditional Kerala Parotta, offering a warm and satisfying meal that is light yet full of rich, earthy flavors.

Ingredients:

Nutritional Information:

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Kerala (South Indian)
Course: Side Dish
Diet: Vegetarian

Instructions:

1. Prepare the Ingredients:

   • Begin by preparing all the ingredients for the Chenakayi Erissery. Scrape and cube the elephant yam (suran/senai/ratalu) into bite-sized pieces. Grate the fresh coconut and set aside.

2. Cook the Yam:

   • In a heavy-bottomed pan, add the cubed yam, a pinch of turmeric powder, and a little salt. Add just enough water to cover the yam pieces. Cover the pan and cook the yam on medium heat until it becomes soft, which should take about 10-12 minutes. Stir occasionally to prevent burning.

3. Prepare the Coconut Masala:

   • While the yam is cooking, take half of the grated coconut, cumin seeds, black peppercorns, and green chillies. Using a mortar and pestle or a blender, grind the mixture into a coarse paste, adding 2-3 tablespoons of water to help with grinding. Set this masala paste aside.

4. Mash the Yam:

   • Once the yam pieces are cooked and soft, gently mash them using the back of a ladle. The yam should be only lightly mashed, leaving some pieces intact for texture.

5. Combine Masala and Yam:

   • Add the ground coconut masala to the mashed yam. Adjust the salt to taste, and if necessary, sprinkle in a little more water to reach the desired consistency. Stir everything together well. Cover and cook the mixture on low flame for another 4-5 minutes to allow the flavors to meld together.

6. Toast the Coconut:

   • In a separate small pan, heat it on low flame and toast the remaining grated coconut until it turns golden brown. This should take 3-4 minutes. Stir occasionally to prevent burning. Set the toasted coconut aside for garnish.

7. Prepare the Tempering:

   • In a separate small pan, heat coconut oil on medium flame. Once hot, add mustard seeds. When the mustard seeds start spluttering, add the curry leaves and stir briefly before switching off the heat.

8. Assemble the Dish:

   • Pour the tempering (mustard seeds and curry leaves) over the cooked yam mixture. Then, gently stir in the roasted coconut, ensuring that everything is well combined. Reserve a little toasted coconut to garnish the dish before serving.

9. Garnish and Serve:

   • Garnish the Chenakayi Erissery with the reserved toasted coconut. Serve the dish hot alongside steamed rice, Kerala parotta, and a traditional Kerala Kadala Curry for a complete, authentic Kerala meal.

Serving Suggestions:

Chenakayi Erissery is a versatile dish that pairs wonderfully with Steamed Rice, Malabari Parotta, and even Kerala Kadala Curry (black chickpea curry). Its subtle flavor profile and rich texture make it a great side dish for any Kerala-style meal, especially during festive occasions or when you’re looking for something both comforting and nutritious.

Tips:

• You can adjust the number of green chillies based on your preferred level of spice.
• If you don’t have elephant yam, you can substitute it with other root vegetables like sweet potato, though the flavor may differ slightly.
• For a more aromatic touch, you can also add a small piece of ginger to the masala paste.

Enjoy this delectable, aromatic Chenakayi Erissery with your family and friends for a taste of Kerala!