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24 August 2013


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Chena-Kaya Erissery

  1. Chena /Elephant yam-(cut into small cubes)- 1 cup
  2. Pacha kaya/Raw plantain-( cut into small cubes,skin on)- 3/4 Cup
  3. Red chili powder- 1/2 tsp
  4. Turmeric powder- 1/4 tsp
  5. Black pepper powder- 1/4 to 1/2 tsp
  6. Salt- to taste
  7. Water- 1 cup( or as required)
  8. Grated coconut- 1/2 cup
  9. Coconut oil- 1 tsp
For coconut-cumin paste
  1. Grated coconut- 3/4 cup
  2. Cumin seeds- 1/2 tsp
  3. Water- as required
For tempering
  1. Cumin seeds- 1/8 tsp
  2. Curryleaves- 1 sprig
  3. Dry red chilies-(optional) 1 or 2 nos
  4. Black pepper powder- 1/4 tsp
  5. Coconut oil/Ghee- as requied
  • In a blender,combine together all the ingredients listed under' For coconut-cumin paste' to form a thick smooth paste.Keep aside.
  • Heat 1 tsp coconut oil,and add 1/2 cup grated coconut,stir fry until it turns golden brown over a medium low flame.(Stir it continuously to prevent burning).Keep aside.
  • In a pan,add chena,kaya,red chili powder,turmeric powder,black pepper powder,salt  and water.Mix well.Cook until it is done.Lightly mash it with the back of the ladle.
  • Add the ground coconut-cumin paste.Add more salt ,if required.Mix well and cook for 1 or 2 minutes.Switch off the stove.
  • Now,add the roasted coconut and mix well.
  • For tempering heat coconut oil and 1 tsp ghee,add cumin seeds.Let it splutter.Add curry leaves and dry red chilies.Saute for few seconds.Add pepper powder ,mix well and switch off the stove.
  • Pour this over the curry and mix well.
Serve with rice.
  • Adjust the quantity of water ,according to the consistency required.


  1. nice combo of vegetables.. looks yum

  2. yummy and lovely chena recipe...

  3. One of my favorites, looks delicious.

  4. tried this today...came out really gud..thanks for the recipe....

    1. Thank you suji for the feedback..happy that you liked it.
      Happy cooking


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