Friday 5 September 2014


Erissery is one of the traditional recipe of kerala. It is prepared  with a combination of vegetables and pulses  and tempered with roasted coconut  which gives nice aroma to the dish.

First time I had this dish at my Trivandrum neighbour  Ammumma’s home.  She used to prepare all traditional kerala dishes. I liked it very much and   erissery became  one of my favourite dishes since then. Today I  tried her recipe using yam(chenna).

Erissery is very  good combination with hot steaming boiled rice.

Try it once sure you  will  love it.



Yam                                                    1 cup (small cubes)

Turmeric powder                             ¼ tsp

Pepper powder                                1 tsp

Salt to taste


Ingredients to make paste

Grated coconut                               ½ cup

Red chilly                                          3 to 4

Cumin seeds/jeera                          ½ tsp

Curry leaves few


For seasoning

Dry red chillies                                 2

Grated coconut                               2 to 3 tbsp

Mustard seeds                                 1 tsp

Small onion chopped                      1 tbsp




Pressure cook yam pieces with turmeric powder, pepper powder, salt and little water for 2 to 3 whistles.

After cooling  slightly mash yam pieces and keep aside.

Grind coconut, red chillies, curry leaves and turmeric with little water and grind this into coarse paste. Paste should be thick.

Add this paste to cooked yam pieces and boil it for 5 to 10 min.

Heat seasoning pan add 2 tsp of oil add mustard seeds when it splutter add red chillies fry for a min then add chopped onion fry till light brown then add grated coconut again fry till golden brown. Pour this on yam curry mix well.

Serve Yam Errissery with hot steaming rice in banana leaves.   Its  really very tasty. 

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