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.


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