Chena Vanpayar Erissery Recipe
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.
Servings3
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.
Nutrition Facts
Chena Vanpayar Erissery Recipe
Amount Per Serving (75 g)
Calories 153
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Sodium 36mg2%
Potassium 637mg18%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 5g6%
Protein 3g6%
Vitamin A 218IU4%
Vitamin C 37mg45%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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