KAAYUM CHENAYUM ERISSERY .A KERALA SADYA DISH

Kayum Chenayum Erissery No kerala Sadya is complete without this dish. Erissery is a delicious blend of vegetables with a ground coconut paste with the flavors of black pepper and cumin. And finally tempered in coconut oil and topped with more roasted coconut. The aroma of coconut oil, roasted coconut and curry leaves is intoxicating. Kayum Chenayum (Plantains…Nedrankaayu and Yam) are a popular combination of vegetables used for this erissery. Other vegetables that are commonly used are Yam alone, Nedran Kayu alone,Jackfruit , Pumpkin .. What you’ll need 1. Yam/Chena– 1.5 cup, peeled and cut into big cubes 2. Nendrankai – 1 Cup, peeled and cut into big cubes 3. Fresh Scraped Coconut – 1 cup 4. Black Pepper Powder – ½ tsp 5. Cumin Seeds – 1 tsp 6. Turmeric Powder – ½ tsp 7. 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 chenai and vazhakkai 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 vegetables 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 veg 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.