30 Jan 2008
How to prepare Chena Muthira erissery
Chena / elephant yam 2 1/2 cups
horse gram 3/4 cup
coconut grated 1 cup
small onions/ chuvannulli 4
cumin seeds / jeerakam 1/2 tsp
turmeric powder 1/2 tsp
pepper powder or chilli powder 1 tsp
curry leaves few
dried red chillies 1 or 2
coconut grated 1 tbsp
You can cook this in two methods.
Boil horse gram with little salt until half cooked.
Cut and clean yam. Add to the half cooked horse gram with turmeric and chilli powders and enough salt. Cook until done.
Heat little coconut oil. Roast the grated coconut with chopped small onions , cumin seeds until the coconut is slightly brown. Don't roast for too long. Blend this with little water and pour to the cooked yam - horse gram mixture. When it begins to boil remove from fire.
Heat coconut oil, splutter mustard seeds, saute curry leaves and dried red chillies and 1 tbsp grated coconut. Do this for a while until the coconut changes color and pour the mixture into the curry.
You can do this without roasting coconut. For that recipe follow the Pumpkin/red cow peas - Mathanga payar Erissery recipe..