Vishu Sadhya Recipes

Vishu Recipes

Sunday, April 6, 2014

Chena Vazhaikka Erissery - Yam and Raw banana Erissery -Vishu Sadhya Recipes

Erissery recipe
Erissery is yet another traditional recipe prepared during onam and vishu and forms part of wedding sadhya vattam also. It is prepared in different ways in different district's of  Kerala. This is the way which my mom used to prepare.  It is my hub's favorite and so he asks to prepare during special occasions. My little one is not found of traditional recipes expect her love for sambar.

Yam and raw banana erissery
Yam and raw banana erissery is quite popular in our home compared to other erissery.  Vishu is the season for a lot of vegetables where vellary (Curry Cucumber) and jackfruit (Chakka)  are most common, and so most of the recipes during vishu are made with vellary and jack fruit. Usually they prepare chakka erissery, chakka payasam , chakka aviyal etc.,. The taste of erissery is enhanced when it is seasoned/ tempered with roasted coconut in ghee or coconut oil.
Chena Vazhaikkai erissery

Yam and Raw banana Erissery Recipe : Ingredients:
Preparation time: 15 mins | Cooking time: 15 mins | Recipe cuisine: South Indian | Category: Side dish

Yam (Senai / Chena) - 1/2 cup
Raw banana (nenthrangkai) - 1/2 cup
Turmeric - a pinch
Pepper  - 1 tsp
Salt as needed

To grind:
Coconut - 1/2 cup grated
Green chili - 2 nos
Jeera/cumin seeds  - 1/2 tsp

To roast:
Coconut - 1/2 cup grated
Coconut oil/ Ghee - 1 tbsp

To temper:
Oil  -  2 tsp
Mustard seeds  - 1/2 tsp
Red chili   -  2 nos
Curry leaves - a sprig

1. Chop the yam and raw banana in cubes, wash and keep it. Take  a heavy bottomed pan, cover and cook the yam and raw banana along with turmeric and salt.

2. Grind the coconut, jeera and green chili to smooth paste with little water.

3. Add the grounded paste to the semi cooked veggies along with pepper and gently stir to coat well.

4. Cover and cook for few more min until it's completely cooked and then switch off.

5. Heat another pan with one tbsp oil/ ghee and roast the coconut until golden brown.

6. Temper the ingredients under ' to temper' in a pan.
7. Mix both the roasted coconut and tempering to the erissery and gently give a stir. Reserve a little roasted coconut for garnish.

 Garnish with roasted coconut and serve with hot rice.

  • The consistency of erissery should be reasonably thick.
  • You can also prepare erissery using pumpkin and red beans, raw papaya, jack fruit etc.,
  • Using coconut oil gives the authentic flavor.
  • The taste of pepper is another high light of this dish. 
Sending this to WTML of Gayathiri hosted by Parchi

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