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!
2 cups elephant yam, cubed
3/4 cup black eyed beans / vanpayar
4 green chillies
6-8 shallots / pearl onions
1/2 tsp jeera / cumin
A pinch of turmeric
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.