Chenna Vanpayar Erissery is a quite popular Kerala dish made often during special days. It's a rich curry made with vegetables, coconut and few spices. The mix of yam and cowpeas gives taste keeps you full for longer. It goes well with plain rice and papadam, feels so comforting to eat.
This erissery has mild flavor from coconut and roasted coconut on top gives lovely taste. It is not spicy or rich, just mild and homely food. It is one dish that everyone in the family can enjoy as it is light on stomach too. I like to make this with yam and cowpeas together, but it can also be made with pumpkin or raw banana.
Jump to:
About Chena Vanpayar Erissery
Chena Vanpayar Erissery is one of the traditional Kerala side dishes that is made during festivals and regular days also. It is a mix of cooked vegetables and legumes combined with coconut paste and tempered with coconut oil. The texture comes out slightly thick and creamy with small pieces of yam and soft cowpeas here and there.
There are many versions of erissery in Kerala homes. You can make it with pumpkin only, either with raw banana or even mix vegetables. You can add extra cowpeas for protein. It's not spicy at all, just simple and very comforting. The taste is mild with earthy flavor from yam and creamy touch from coconut.
Chena Vanpayar Eriserry is one of the popular eriserry recipes which is included in Onam Sadya. Usually I don't like veggies when combined with other veggies but Kerala dishes changed my taste I should say, now I have started liking combination veggies more.
You can make the coconut paste by grinding coconut, jeera, onion, garlic and green chili. Roasted coconut gives nice nutty flavor and make the dish smell really good. It should be semi fine, not very smooth. The slight texture of coconut is what gives erissery its special taste. It blends well with the mashed yam and cooked cowpeas.
I make erissery often with rice and papadam for lunch. It pairs so well with simple side dishes like thoran or even just plain pickle. The roasted coconut on top is the highlight, I always add extra for that nice crunch.
Chena Vanpayar Erissery Ingredients
- Chena (Yam) - I have used elephant yam, peeled and chopped into small cubes. It gives nice earthy taste and soft texture when cooked. Better to grease hands with little oil before cutting to avoid itching.
- Cowpeas (Vanpayar / Thattapayir) - I soaked and pressure cooked till it turn soft. It adds protein and give a chewy bite to the dish.
- Coconut (Grated) - I used in both ground paste and roasted form. It gives body to curry and add rich flavor that makes it more tasty.
- Jeera (Cumin Seeds) - I have added little jeera while grinding the coconut mix, it gives mild aroma and balance the sweetness of coconut. Without it, paste feel bit plain.
- Green Chilli - I add few for slight spice, not too much, just enough to bring little kick. You can add more if you like spicy taste.
- Small Onion & Garlic - I use them for flavor, they blend well with coconut and make the curry smell so homely and nice.
- Coconut Oil - I have used it for tempering and roasting, it is must in Kerala dishes and gives that real homely flavor. The smell itself make the curry feel so nice and warm.
- Mustard Seeds, Curry Leaves & Red Chili - I use these for tempering in the end, they give nice aroma and add that final tasty touch to curry.
- Turmeric Powder - I add little for taste and color, it give mild flavor and make the curry look bright and fresh.
Similar Recipes
How to make Erissery Step by Step
1.Scrape the skin of yam. Chop them into bite sized pieces,Set aside. Rinse it well to get rid of mud ad dirt.
2.After cutting soak in water so that it doesn't turn black. Make sure to grease your hands with oil so that it doesn't itch. Add turmeric powder along with salt required.
3.Meanwhile rinse cow peas, pressure cook for 4 whistles or until soft.
4.In a mixer add all the ingredients listed under 'to grind'. Add little water grind it to a semi fine paste. By now yam must have cooked, cook until soft enough to mash.
5.Mash it roughly with a ladle, Set aside. Dry roast coconut until golden brown, Set aside.
6.Now add coconut paste along with little water and let it to boil. Add required salt.
7.Cook until it starts to thicken, then add cooked cowpeas and cook in low flame. Prepare the tadka - Heat oil add the ingredients listed under 'to temper' add onion only after the items splutters. Fry till onions turn transparent.
8.One it becomes thick, add the tadka and roasted coconut, combine and let it cook for a minute. Then switch off.
Serve hot with rice and papadam.
Expert Tips
- Roast - Roast the grated coconut till golden brown in low flame. It changes the taste completely and gives nutty flavor.
- Right texture - Coconut paste should be semi fine, not watery and not very smooth. Little texture makes erissery more tasty.
- Mash lightly - Mash yam roughly after cooking. Don't mash too much, small pieces should be seen in curry.
- Adjust cowpeas - Cook the cowpeas soft but not mushy. It should hold the shape while mixing.
- Use coconut oil - I always use coconut oil for authentic Kerala taste. It gives nice smell and flavor that no other oil can match.
Serving and Storage
Serve Erissery hot with plain rice and papadam. It also goes well with simple thoran or pickle on side. Store leftover erissery in fridge for a day. Reheat in pan with little water and coconut oil before serving. It thickens after cooling so adjust water slightly.
FAQS
1.Can I make this without cowpeas?
Yes, you can skip cowpeas and make only with yam or pumpkin.
2.Why my erissery became watery?
You may have added more water or ground paste too thin. It should be semi thick in texture.
3.Can I use red cowpeas instead of white?
Yes you can use any variety of cowpeas you have, both taste good.
4.Can I add more coconut?
Yes if you like richer taste, you can add little more coconut while grinding.
5.What other vegetables can I use?
You can make erissery with pumpkin, raw banana, or mixed veggies too. Method is same.
If you have any more questions about this Chena Vanpayar Erissery Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chena Vanpayar Erissery Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Chena Vanpayar Erissery Recipe
Ingredients
- 1 cup chena / yam chopped
- ¼ cup cow peas / vanpayar /thattapayir
- 1 tiny pinch turmeric powder
- water as required
- salt to taste
TO GRIND TO A PASTE:
- 2 tablespoon coconut fresh & grated
- ¼ teaspoon jeera
- ½ green chilli
- 2 small onion
- 2 small garlic
TO TEMPER:
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- 5 small onion sliced
- 1 red chilli
- 1 small sprig curry leaves
TO SEASON:
- 2 tablespoon coconut
Instructions
- Scrap the skin of yam. Chop them into bite sized pieces. Set aside. Rinse it well to get rid of mud and dirt.
- After cutting soak in water sot hat it doesn't turn black. Make sure to grease your hands with oil so that it doesn't itch.
- Add turmeric powder along with salt as required. Cook it.
- Meanwhile rinse cow peas, pressure cook for 4 whistles or until soft.
- In a mixer add all the ingredients listed under 'to grind'.
- Add little water grind it to a semi fine paste.
- By now yam must have cooked, cook until soft enough to mash.
- Mash it roughly with a ladle. Set aside.
- Dry roast coconut until golden brown. Set aside.
- Now add coconut paste along with little water and let it to boil.
- Add required salt.
- Cook until it starts to thicken, then add cooked cowpeas and cook in low flame.
- Prepare the tadka - Heat oil add the ingredients listed under 'to temper' add onion only after the items splutters.
- Fry till onions turn transparent.
- One it becomes thick, add the tadka and roasted coconut, combine and let it cook for a minute. Switch off.
- Serve Erissery hot with rice and papadam.
Notes
- Chena (Yam) - I have used elephant yam, peeled and chopped into small cubes. It gives nice earthy taste and soft texture when cooked. Better to grease hands with little oil before cutting to avoid itching.
- Cowpeas (Vanpayar / Thattapayir) - I soaked and pressure cooked till it turn soft. It adds protein and give a chewy bite to the dish.
- Coconut (Grated) - I used in both ground paste and roasted form. It gives body to curry and add rich flavor that makes it more tasty.
- Jeera (Cumin Seeds) - I have added little jeera while grinding the coconut mix, it gives mild aroma and balance the sweetness of coconut. Without it, paste feel bit plain.
- Green Chili - I add few for slight spice, not too much, just enough to bring little kick. You can add more if you like spicy taste.
- Small Onion & Garlic - I use them for flavor, they blend well with coconut and make the curry smell so homely and nice.
- Coconut Oil - I have used it for tempering and roasting, it is must in Kerala dishes and gives that real homely flavor. The smell itself make the curry feel so nice and warm.
- Mustard Seeds, Curry Leaves & Red Chili - I use these for tempering in the end, they give nice aroma and add that final tasty touch to curry.
- Turmeric Powder - I add little for taste and color, it give mild flavor and make the curry look bright and fresh.
Leave a Reply