Chena Erisseri

What you’ll need

1. Yam/Chena – 2 ½ cups, peeled and cut into big cubes
2. Fresh Scraped Coconut – 1 cup
3. Black Pepper Powder – ½ tsp
4. Cumin Seeds – 1 tsp
5. Turmeric Powder – ½ tsp
6. Salt to taste

For Tempering

1. Fresh scraped coconut – ½ cup
2. Urad Dal – 1 tsp
3. Mustard Seeds – ½ tsp
4. Dried Red Chilly – 1
5. Curry Leaves – 8 to 10 leaves
6. Coconut Oil – 1 tbsp

Method

1. Wash the yam pieces well and transfer into a kadai.
2. Add about 3 cups of water, turmeric powder, pepper powder and salt to taste. Mix well.
3. Cook partially covered on medium heat till the yam pieces are cooked.
4. In the meanwhile, grind the coconut and cumin into a fine paste adding some water.
5. Pour this ground paste into the yam pieces once they are cooked. Mix well and bring to boil.
6. Remove from heat after about 2 to 3 minutes.
7. Heat another kadai with coconut oil.
8. Add mustard seeds, once they splutter add urad dal. Add the scraped coconut once the dal starts changing color.
9. Fry the coconut till it becomes nice and brown. Add curry leaves and pour this tempering over the prepared erissery. Mix well.