1. Grease your hands with oil to prevent itching ( preferably coconut oil ) .Scrap the skin of yam.
  2. Chop them into bite sized pieces. Keep them immersed in water till ready to use . This prevents in blackening of yam
  3. Transfer the chopped yam pieces into a pan . Add a tsp of salt , turmeric and around 1 cup of water . Cover and cook it .
  4. Meanwhile prepare masala . In a mixer grinder ,along with cumin, pepper, green chilli and grind to a coarse paste adding 2-3 tablespoon of water Few people add shallot ( small onion ) while grinding .. i dont use. You can see which way you like .
  5. Check if yam is cooked . It should be soft if mashed . mash them lightly using the back of the laddle
  6. To the semi-mashed yam pieces, add the ground masala, salt and sprinkle a little water (if the water added initially has dried out). Mix everything well.
  7. Keep the flame on low and cover and cook for 4-5 minutes so that all the flavors are infused.
  8. Meanwhile, heat another pan and toast the coconut on low flame until golden brown. Keep aside.
  9. Next, Prepare the tempering. Add coconut oil. When it is hot, add mustard seeds. Once they splutter, add curry leaves and switch off.
  10. Finally, mix both the roasted coconut and tempering to the Yam erissery and gently give a stir. Reserve a little amount of roasted coconut for garnish.
  11. Garnish with roasted coconut and serve Chenakayi Erissery Recipe (Yam Erissery) with steamed rice
Recipe Notes

Note :

  • If you add you can add some cooked cowpeas too while making it .
  • Don’t cook yam too mushy .. we should ble to feel small small pieces here and there while eating
  • Don’t grind coconut paste too fine .. coarse consistency with less water is preferred

You may also like: