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You are here: Home / Uncategorized / Chena Vanpayar Curry / Yam Erissery Recipe – Onam Sadya Recipes

Chena Vanpayar Curry / Yam Erissery Recipe – Onam Sadya Recipes

December 1, 2015 18 Comments

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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.

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I guess you can call this:

Chena Vanpayar Erissery without Coconut!
Serves 4

Ingredients

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.

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By nags Filed Under: Uncategorized

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Comments

  1. Nags

    May 5, 2010 at 6:56 am

    my pictures are like a gautham menon movie!! 😀 hehehe

    Reply
  2. Soma

    May 3, 2010 at 2:46 pm

    I hardly cook yam. This sounds like a delicious combination.

    Reply
  3. Joanne

    May 2, 2010 at 5:01 pm

    I love yam and curry together…the sweet and spicy are just such perfect complements of each other!

    Reply
  4. Hari Chandana

    April 30, 2010 at 10:50 am

    Wonderful dish.. looks inviting.. lovely color.. 🙂

    Reply
  5. Anonymous

    April 30, 2010 at 5:32 am

    boom book pow .oh yea black eyed peas my favorite band

    Reply
  6. DEESHA

    April 29, 2010 at 5:48 pm

    am not too fond of elephant yam but i love black eyed peas .. I haven't posted a single kerala dish in my blog .. need to do it soon

    Reply
  7. PranisKitchen

    April 29, 2010 at 5:45 pm

    nag..what a delicious chena vanpayar curry..
    new to ur site..came through rak's kitchen..really u have a good collection of kerala recipe..our favorite food..
    sure will be frequent visitor now onwards..if u have time just visit our blog too..

    Reply
  8. Ria Mathew

    April 29, 2010 at 5:29 pm

    Yum! I am a hugge fan of Chena and Van Payar…esp Chena Mezhukkupuratti! 🙂

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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