ERISSERY / CHENA- KAYA ERISSERY

Chena-Kaya Erissery

Ingredients

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

Directions

• 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.
NOTES:

• Adjust the quantity of water ,according to the consistency required.