Banana and Yam Erissery/ Ethakka&Chena Erissery/ Chenai & Vazhaikkai Erissery/ Kaya Chena Erissery

    The dish I love most in an Ona Sadhya is this particular erissery. The roasted coconut gives extra flavor and taste to this dish. Easy to make and so tasty…

INGREDIENTS:

Raw Nendran banana/plantain (peeled and cut into big cubes)-2 small

Yam (peeled and cut into big cubes)-1 cup

Pepper powder- ½ -1 teaspoon

Turmeric- ¼ teaspoon

Salt- to taste

To grind:

Grated coconut- ¼ cup

Jeera- ¼ teaspoon

To roast:

Coconut- ½ cup

Mustard seeds-1teaspoon

Cumin seeds/Jeera- ¼ teaspoon
Curry leaves- 2 strands

Oil-3 teaspoons

 Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: Kerala
Serves: 4-5

PROCEDURE:

• Cook banana and yam in separate vessel by adding enough water, turmeric and pepper powder.
• When the vegetables are half cooked,  add salt and fully cook the vegetables.

• Combine the vegetables and mash them slightly.

• Grind half amount of coconut above mentioned and jeera as fine paste and add with the vegetables and mix well.

• Roast the remaining coconut in a pan when it roasted half add mustard seeds, jeera, curry leaves and oil.
• Roast till it gets brown colour and nice roasted aroma. Then add this roasted coconut with the vegetable masala and mix well.