Chena Vanpayar Erissery (Curry)
Chena (Elephant Yam) - Van Payar (Black Eyed Bean) Erissery is one of the nadan (traditional) dishes
in Kerala. From south to north you can find a lot of variety recipes for preparing an Erissery. The taste will get differed based on the main ingredients used. Here we are going to prepare it with Chena (Elephant Yam) and Van Payar (Black Eyed Bean). This is a low spicy dish served along with cooked rice as part of lunch or dinner.
Chena Van Payar Erissery (Curry) Recipe:
| Ingredients: | |
| Elephant yam(Chena) | 2 Cup |
| Black-eyed beans(Vanpayar) | 1 Cup |
| Grated coconut | 1/2 of one | Small Onions | 5 - 6 nos |
| Cumin seeds | 1/4 tsp |
| Turmeric Powder | 1/2 tsp |
| Chilly Powder | 1 tsp |
| Salt | for Taste |
| Seasoning: | |
| Mustard seeds | 1 tsp |
| Black gram (Uzhunnuparippu) | 1/2 tsp |
| Curry Leaves | 1 Bunch |
| Red chillies | 3 - 4 nos |
| Coconut Oil | 2 tsp |
Preparations:
Soak the Vanpayar (Black eyed beans) for 4 to 5 hours as it reduces the cooking time. Pressure cook it for upto 4 whistles. Meanwhile cut the Chena (Elephant Yam) as small cubes. Add the Chena (Elephant Yam), turmeric powder, chilly powder and salt to the cooked Van payar (Black Eyed Bean) and cook it for another whistle. Grind the grated coconut with 1 or 2 small onions and cummin seeds to a fine paste. Add the paste to the Chena mix and cook in a low flame.
Seasoning: Take a fry pan and heat the coconut oil. Splutter mustard seeds and add black gram, red chilies and curry leaves after. Add this to the cooked Chena (Elephant Yam) Mix.
Serve it along with cooked rice.