Chenai Erissery / Kerala style Yam Curry is a popular and traditional Kerala curry served in Vishu and Onam Sadhya. Chenai Erissery / Yam Curry is made with elephant foot yam, that is spiced with coconut paste and tempered with roasted coconut. This is my family recipe and it has a unique taste because of the roasted coconut.  We can serve this with just a bowl of hot rice and papad. I personally love to have it with mor kootan. We can also make it with plantain, sweet pumpkin or the mix of vegetables. Some people add Cowpeas.

Yams are rich in Carbohydrates, good source of energy and dietery fiber. Popularly they are called as elephant foot yam in english, Suran or Jimikhand in Hindi, Chenai kizhangu or Karunai kizhangu in Tamil, Suvarna Gadde in Kannada, Kanda Gaddha in Telugu.

Some more Kerala recipes

Thengai varuthu kottina porichozhambu

Murungai keerai molagootal

Sundakkai arachuvitta Vathakuzhambu

Mambazha Pachadi

Nellikai Arachukalakki

Aviyal

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Chenai Erissery / Yam curry

Niranjana Sankaranarayanan

Chenai Erissery / Kerala style Yam Curry is a popular and traditional Kerala curry served in Vishu and Onam Sadhya. Chenai Erissery / Yam Curry is made with elephant foot yam, that is spiced with coconut paste and tempered with roasted coconut. This is my family recipe and it has a unique taste because of the roasted coconut.  We can serve this with just a bowl of hot rice and papad. I personally love to have it with mor kootan. We can also make it with plantain, sweet pumpkin or the mix of vegetables. Some people add Cowpeas.

Yams are rich in Carbohydrates, good source of energy and dietery fiber. Popularly they are called as elephant foot yam in english, Suran or Jimikhand in Hindi, Chenai kizhangu or Karunai kizhangu in Tamil, Suvarna Gadde in Kannada, Kanda Gaddha in Telugu.

Some more Kerala recipes

Murungai keerai molagootal

Sundakkai arachuvitta Vathakuzhambu

Mambazha Pachadi

Nellikai Arachukalakki

Aviyal

Thengai varuthu kottina porichozhambu

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Gravies, Side Dish

Cuisine Indian, kerala cuisine, South Indian

Servings 4

Ingredients

  

• 1/2 Yam
• 1/2 tsp Turmeric powder
• As req Salt

To grind

• 1/8 Coconut from big coconut
• 1/2 tsp Black peppercorn
• 1/2 tsp Cumin seeds

For Tempering

• 5 tsp Coconut oil
• 1 tsp Mustard
• 1 tsp Urad dal
• few Curry leaves
• 2 nos Red chilli
• 1 cup Shredded coconut

Instructions

 

Chopping

• Take yam and wash it well to remove all the mud and dust particles in it.
• I used half of the medium sized yam.
• While chopping yam, apply coconut oil on your hands. Otherwise it will start itching after sometime. This is the main precaution to be taken while chopping.
• Scrape the skin and then wash the vegetable once more before chopping it into cubes.
• Chop the yam into big cubes. and keep it in water to avoid the oxidation.

Making Erissery

• While cooking the yam, discard the water in which it is placed. And then transfer the yam into another vessel, add water, salt and turmeric powder.
• Cook the yam until it is soft. But at the same time it should not become mushy.

Grinding the masala

• In a mixie jar, add coconut, black peppercorn, cumin seeds and little water to grind.
• We need to make a very smooth and fine paste.
• This is the main masala for this curry.
• Tempering and Roasting coconut
• In a kadai, add enough coconut oil, splutter mustard seeds. And then add urad dal, saute until it turns golden brown. Then add curry leaves, shredded coconut and roast the coconut until it turns golden brown.
• Add this into the yam and coconut mixture.
• The roasted coconut give this dish an unique flavour and taste.

Video

Keyword Chenai erissery, Erissery, Kerala style curry, Yam curry

INSTRUCTIONS

Chopping

• Take yam and wash it well to remove all the mud and dust particles in it.
• I used half of the medium sized yam.
• While chopping yam, apply coconut oil on your hands. Otherwise it will start itching after sometime. This is the main precaution to be taken while chopping.
• Scrape the skin and then wash the vegetable once more before chopping it into cubes.
• Chop the yam into big cubes. and keep it in water to avoid the oxidation.

Making Erissery

• While cooking the yam, discard the water in which it is placed. And then transfer the yam into another vessel, add water, salt and turmeric powder.
• Cook the yam until it is soft. But at the same time it should not become mushy.
• Grinding the masala
• In a mixie jar, add coconut, black peppercorn, cumin seeds and little water to grind.
• We need to make a very smooth and fine paste.
• This is the main masala for this curry.

Tempering and Roasting coconut

• In a kadai, add enough coconut oil, splutter mustard seeds. And then add urad dal, saute until it turns golden brown. Then add curry leaves, shredded coconut and roast the coconut until it turns golden brown.
• Add this into the yam and coconut mixture.
• The roasted coconut give this dish an unique flavour and taste.

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