April 29, 2010

Chena Vanpayar Curry / Yam Erissery Recipe - Onam Sadya Recipes

This is a slightly varied version of the popular Kerala recipe - Erissery. I didn't have coconut in hand so I had to improvise since I was really in a mood for some mushy curry type thing with yam and it also had to go with roti and rice. I remembered amma putting together something like this but I was almost sure she wouldn't remember the dish nor the recipe because it was her own concoction. So I went with what I had and instinct.

By the way, I used black eyed peas because red cow peas (vanpayar) is not easily available here. Traditionally, that's what's used in erissery.

I guess you can call this:

Chena Vanpayar Erissery without Coconut!
Serves 4


2 cups elephant yam, cubed
3/4 cup black eyed beans / vanpayar

To grind:
4 green chillies
6-8 shallots / pearl onions
1/2 tsp jeera / cumin
A pinch of turmeric

To temper:
1/4 tsp mustard seeds
1 dry red chilli,  broken into half
A few curry leaves
2 tsp oil

How I Made It:

1. Pressure cook the black eyed beans with sufficient water for 3-4 whistles. Alternatively, you can cook in a closed pot with enough water to cover it for 45 mins to an hour until soft but not mushy.

2. Grind the ingredients in the list under 'To grind'. Set aside.

3. Cook the yam in a pan with enough water to cover it, until soft. This should take about 10-12 mins. Once done, drain any remaining water and set aside.

4. Heat oil for tempering in a pan and add the remaining ingredients. When the mustard seeds pop, add the ground paste. Fry for 10 seconds and add the cooked yam and beans. Add salt. Cook for 5 mins until well mixed.

Serve warm with rotis or rice.