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…

Banana Yam Erissery recipe

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
Chenai Vazhakkai Erissery recipe
 Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: Kerala
Serves: 4-5

  • 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.