The last time I posted Erissery, I got a few comments asking for chena vanpayar erissery. Clearly, pumpkin is not a very favourite vegetable to most. But vanpayar is not easily available here and I couldn’t find it in Mustafa Stores which practically means its non existent in Singapore.
So I did what any self-respecting food lover cum food blogger would do. I brought a bag back from my last trip to Kottayam. So today, I can share the authentic Erissery recipe with you. Howzaaat?
Authentic Chena Vanpayar Erissery RecipeIngredients:3 cups cubed elephant yam / chena
1 cup cow peas / vanpayar
Salt to tasteGrate together:
1/2 cup grated coconut (frozen will work but not dessicated)
1 tsp minced fresh garlic
1/4 tsp pepper powder
A large pinch of turmeric powder
1/4 tsp chilli powderFor tempering:
1/2 tsp mustard seeds
2 dry red chillies, torn into small pieces
A few curry leaves
1 tbsp coconut oil (anything else would make it taste less authentic!)How to Make Erissery:
1. Wash the vanpayar and sift out any stones that may be there. I found two decent-sized ones in my 1 cup of vanpayar. Transfer to a pan with 3 cups water and cook on a low fire until semi-soft. This will take about 20 mins or so. Add the yam to the vanpayar and cook until both turn soft and almost mushy. (I took the easy route and dunked everything into a pressure cooker and cooked for 2 whistles. The vanpayar was done perfectly but the yam became too soft. You can do this if you don’t mind the consistency of erissery seen in the pictures)
2. Once the vanpayar and yam are cooked, add the grated coconut mixture and mix well, cooking on low flame until well combined and the coconut loses its raw smell – about 3-4 mins. Add salt. Mix again. Remove from fire.
3. Heat oil for tempering and add all the ingredients mentioned in the list. When the mustard seeds pop and the red chillies glisten, remove from fire and dunk into the cooked mixture. Mix well and serve hot with rice and pulissery.
I’ve also made a variation of this dish without the coconut – Yam and Black Eyed Peas Curry without Coconut
I feel like having this so badly. Eversince I had it for onam for the first time last year, I have been wanting to try it out!!I was searching for recipes and I found it had vanpayar which I dint even know what it was. Thanks for posting the pic nags, I will try this recipe soon.
What!?!?!?! Mathanga Erissery is the food of the GODS! How could anyone not like that? I hate chena… I am okay with the actual taste of it but there is no way anyone on this planet is going to make me clean it/cook it.
I have made this for lunch today and cant wait to taste it!
I like mathanga erissery more than chena erissery, but its been a loong time since I've had the chena version. I think I've seen the frozen chena cubes in the Indian stores here too.
yummy and my hubby's fav ur clicks r fab !!
Yummmmmm you have got my taste buds watering. Delicious.
nice recipe…with chena…reminds me of Onam dishes
I've tried your mathanga erissery and loved it…i love yam too, will try this soon…
Amazing looking curry…
Hey,
Very tempting and muth watering curry…:)
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Thanks for the tip Mini!!
Frozen chena at Mustafa??? Thanks for mentioning that in the post…am headed that way! Also, just wanted to let you know that I've come across vanpayar at Karthika Enterprises on Buffalo Road…
Mini
Slurp,mouthwatering curry,makes me hungry..
thats a very new recipe to me and looks absolutely divine. beautiful click.
This looks so good! I am intrigued by the cow peas though, I've never heard of them before.
soon will get one from mustafa n try it out….. thanks for sharing…
Learning-to-cook
Event: Dish Name Starts with E
Regards,
Mu SIL taught me this dish. And am in love with this Erissery all over again after seeing the mouth watering clicks 🙂
Erissery of any kind is my absolute favorite-though Mathanga erissery tops the list.I also like Chena+kaya erissery.Great pics,as usual!!
Interesting and tasty looking curry
Very sad the one is not available in dhaba
this chenai payar combo looks yumm..i think I have seen this variety of beans(payar) somewhere in sing..i dont remember exactly..will let you know if i find them again..