Erissery is a popular & common side dish from Kerala cuisine made by cooking veggies with or without legumes and seasoning with spices & herbs. Erissery is a healthy side dish that is liked by all and can be cooked easily. Erissery Recipe explained in this post with Chena (yam), Vanpayar (cow peas) with step by step pictures.
Chena Vanpayar Eriserry is one of the popular eriserry recipes which is included in Onam Sadya.Usually I don’t like veggies when combined with other veggies but Kerala dishes changed my taste I should say, now I have started liking combination veggies more 🙂 Yam Red Cowpeas is one awesome combination that I have tried in the recent days.I have already posted pumpkin erissery with cowpeas now this is another variation.
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Erissery | Chena Vanpayar Erissery
Erissery is a popular & common side dish from Kerala cuisine made by cooking veggies with or without legumes and seasoning with spices & herbs. Erissery is a healthy side dish that is liked by all and can be cooked easily. Erissery Recipe explained in this post with Chena (yam), Vanpayar (cow peas) with step by step pictures.
Servings3
Ingredients
- 1 cup chena / yam chopped
- 1/4 cup cow peas / vanpayar /thattapayir
- a tiny pinch turmeric powder
- water as required
- salt to taste
TO GRIND TO A PASTE:
- 2 tablespoon coconut fresh & grated
- 1/4 teaspoon jeera
- 1/2 green chilli
- 2 small onion
- 2 small garlic
TO TEMPER:
- 1 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 5 small onion sliced
- 1 red chilli
- a small sprig curry leaves
TO SEASON:
- 2 tablespoon coconut fresh & grated
Instructions
- Scrap the skin of yam. Chop them into bite sized pieces. Set aside. Rinse it well to get rid of mud and dirt.
- After cutting soak in water sot hat it doesn’t turn black. Make sure to grease your hands with oil so that it doesn't itch.
- Add turmeric powder along with salt as required. Cook it.
- Meanwhile rinse cow peas, pressure cook for 4 whistles or until soft.
- In a mixer add all the ingredients listed under ‘to grind’.
- Add little water grind it to a semi fine paste.
- By now yam must have cooked, cook until soft enough to mash.
- Mash it roughly with a ladle. Set aside.
- Dry roast coconut until golden brown. Set aside.
- Now add coconut paste along with little water and let it to boil.
- Add required salt.
- Cook until it starts to thicken, then add cooked cowpeas and cook in low flame.
- Prepare the tadka – Heat oil add the ingredients listed under ‘to temper’ add onion only after the items splutters.
- Fry till onions turn transparent.
- One it becomes thick, add the tadka and roasted coconut, combine and let it cook for a minute. Switch off.
- Serve Erissery hot with rice and papadam.
Notes
- The consistency should be semi thick.
- Mash yam that its roughly done, don't overdo…because while cooking it tends to mash by itself.
- Also you should be able to feel small small pieces here and there while eating.
- Roasted coconut gives a great taste and flavour to the erissery.
- Coconut paste should not be very fine and should not be watery.
- You can also make erissery with kaya (raw banana), chena (elephant yam) etc. Black Eyed Peas is Thattapyir(Cowpeas).
- I usually dont soak overnight, just pressure cook for 4-5 whistles. If you are soaking overnight you may require only less whistles so adjust accordingly.
Nutrition Facts
Erissery | Chena Vanpayar Erissery
Amount Per Serving (75 g)
Calories 153
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Sodium 36mg2%
Potassium 637mg18%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 5g6%
Protein 3g6%
Vitamin A 218IU4%
Vitamin C 37mg45%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make Erissery
- Scrap the skin of yam.Chop them into bite sized pieces.Set aside.Rinse it well to get rid of mud ad dirt.
- After cutting soak in water sot hat it doesn’t turn black.Make sure to grase your hands with oil so that it doesnt itch.Add turmeric powder along with salt,and required.Cook it.
- Meanwhile rinse cow peas, pressure cook for 4 whistles or until soft.
- .In a mixer add all the ingredients listed under ‘to grind’.Add little water grind it to a semi fine paste.By now yam must have cooked,cook until soft enough to mash.
- Mash it roughly with a laddle.Set aside.Dry roast coconut until golden brown.Set aside.
- Now add coconut paste along with little water and let it to boil.Add required salt.
- Cook until it starts to thicke,then add cooked cowpeas and cook in low flame.Prepare the tadka – Heat oil add the ingredients listed under ‘to temper’ add onion only after the items splutters.Fry till onions turn transparent.
- One it becomes thick,add the tadka and roasted coconut, combine and let it cook for a minute.Then switch off.
Serve hot with rice and papadam.
Expert Tips
- The consitency whould be semi thick.
- Mash yam that its roughly done, dont overdo…because while cooking it tends to mash by itself.Also you should be able to feel small small pieces here and there while eating.
- Roasted coconut gives a great taste and flavour to the eriserry.
- Coconut paste should not be very fine and should not be watery.
- You can also make erissery with kaya (raw banana), chena (elephant yam) etc.
- Black Eyed Peas is Thattapyir(Cowpeas).I usually dont soak overnight, just pressure cook for 4-5 whistles.If you are soaking overnight you may require only less whistles so adjust accordingly.
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