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Chena Erisseri

Ingredients
  • Chena (Elephant Yam) - 250 gms:
  • Vanpayar (Cow Peace Chunk) - 100 gms:
  • Pepper Powder - 2 tsp
  • Turmeric Powder - 1/2 tsp
  • Grated coconut - 1 cup
  • Garlic - 5-6 petals
  • Cumin Seeds (Jeerah) - 1 tsp
  • Red Chili - 3 nos:
  • Curry Leaves - 2-3 stems
  • Raw Rice - 5 tsp
  • Coconut Oil - 4 tbsp
Preparation Method
  1. Wash and soak Vanpayar (Cow Peace Chunk)  for 4-5 hrs:
  2. Clean  Chena (Elephant Yam) and cut into small pieces.
  3. Grind coconut, cumin seeds and garlic and keep it aside. (4-5 whip is enough).
  4. Add chena and vanpayara in a pressure cooker.
  5. Add peeper powder, turmeric powder, salt and water cook for 15mins:. (After the first whistle, reduce the flame to low and then cook. Water level should be below the chena-vanpayar level).
  6. Once the pressure released, open the lid and mash chena-payar with wooden spoon.
  7. Add coconut paste and mix well.
  8. Cook for 5mins: in low flame.
  9. Transfer the contents to a serving bowl.
  10. In a pan bring oil to heat and splutter mustard seeds.
  11. bring down the flame to low and add 2tbsp of grated coconut, rice, red chili and curry leaves and saute well.
  12. Once the color of the coconut turns to light brown, remove from flame and put it over the cooked chena-payar-coconut.
  13. Keep the lid closed for some 5mins:
  14. Before serving mix them well.
  15. The 'Chena Erisseri' tastes well with rice and rice soup (kanji).


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