Chenai Erissery / Yam Curry, is a traditional and popular dish served during Vishu and Onam Sadhya in Kerala. This curry is made with elephant foot yam, spiced with coconut paste, and tempered with roasted coconut, giving it a unique and delightful flavor. This family recipe can be enjoyed with a simple bowl of hot rice and papad, though I personally love having it with mor kootan.
While this version uses yam, you can also make Erissery with plantain, sweet pumpkin, or a mix of vegetables. Some variations include cowpeas for added texture and flavor.
Yams, also known as elephant foot yam in English, are rich in carbohydrates, providing a good source of energy and dietary fiber. They are called Suran or Jimikhand in Hindi, Chenai Kizhangu or Karunai Kizhangu in Tamil, Suvarna Gadde in Kannada, and Kanda Gaddha in Telugu.
Ingredients for Chenai Erissery / Yam Curry
- Elephant Foot Yam (Yam): Rich in carbohydrates, energy, and dietary fiber.
- Coconut Paste: Made from freshly grated coconut, adding a creamy texture.
- Roasted Coconut: Provides a distinctive and flavorful touch.
- Spices: Typically includes cumin seeds, turmeric powder, and red chili powder.
- Tempering Ingredients: Mustard seeds, dried red chilies, and curry leaves.
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Sundakkai arachuvitta Vathakuzhambu
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Chenai Erissery / Yam Curry
Equipment
- 1 Pan
- 1 Ladle
- 1 Mixie
- 1 Coconut scrapper
Ingredients
- ½ no Elephant Yam Chopped as cubes
- ¼ tsp Turmeric powder
- As req Salt
To Grind
- ⅛ no Coconut
- ½ tsp Cumin seeds
- ½ tsp Black peppercorn
To temper
- 5 tsp Coconut oil
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- few Curry leaves
- 2 nos Red chilli
- 1 cup Coconut Shredded
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.
- Grind 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
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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Thank you !!
Looks soooo beautiful & tempting. Now I learnt the secret ingredient, nicely roasted coconut, which I have been missing to add in my recipe all these years. Thanks for sharing an authentic recipe.
Thak you Megala.. Kandipa try this recipe.
Sure, I will. 🙂
I am a big fan of yam and this curry looks so inviting. Would love Love to try it sometime
Do try it out. You will like it.
Thank you
Lovely curry with yam. Addition of roasted coconut over it must have made it more tastier. I like these kerala dishes.
Thank you Jayashree.
I love elephant yam and am sure would love this Chenai Erissery. With all the spices, curry leaves and coconut it must be so flavorful.
This yam curry with roasted coconut sounds so flavorful. I love traditional recipes and thanks for sharing. Your yam curry looks perfect for my dinner with some roti and side salad.
Looks so yummy. Love it
Thank you aunty
Chennai Erissery is such a yum recipe. I love yum and this is something I must try. Absolutely delicious and flavorful.
Thank you
Yum is my favorite root vegetable but unfortunately no one likes it in my home so don’t make it often. Your curry looks so tempting, I am going to make it soon as per your recipe.
Thank you so much
Traditional Yam curry is so delicious amd lip smacking. Adding roasted coconut is a nice tip.
ahaaa what a lovely curry using yam niranjana !!
Addition of roasted coconut must have made it more tastier, I can feel it 🙂
Lovey kerala dish you have shared here