ONAM SAMBAR RECIPE LINK CHENAYILA ERISSERY
Erissery/Elissery is one of the conventional formula of Keralam (South India). It is an integral part of a Sadya in any celebrations like Onam,Vishu, and marriages in South India. It is made with one or a mix of vegetables coconut. India). It takes your taste buds to another level.
Here Padmini Antharjanam takes you to a different taste of this dish in her unique and simple method.
INGREDIENTS:
1. Minced Chenayila / Yam leaves 3 cups
2. Coconut oil – 10 teaspoon
3. Urad dal- 3 teaspoon
4. Channa dal -3 teaspoon
5. ¾ of a coconut chopped
6. Curry leaves – 5 sprigs
7. Red chillies – 7
8. Turmeric powder – ½ teaspoon
9. Jaggery – a gooseberry size
METHOD:
Step-1: Cook 100 gms Green Dal
Step- 2 : Slice/cut Chenayila or Yam leaves- 3 cups
Step- 3: Saute 4 red chillies in one teaspoon coconut oil and grind it with ½ portion of a coconut chopped and make a paste
Step- 4: Place an Uruli or thick bottomed vessel on stove and add two or three cups of water and 1 teaspoon Turmeric powder and a piece of gooseberry size Jaggery and boil. When boiled add the minced Chenayila and mix well and close with a banana leaf. After 5 minutes remove the leaf and mix . Again close it with banana leaf. After 5 minutes you can remove the banana leaf and add the Coconut paste and mix well. Take it out from the stove when cooked well.
Step – 5:
Tempering: Place a Cheenachatti or iron Kadai on stove and keep low flame. Pour 8 teaspoon coconut oil ,half teaspoon mustard seeds, 3 teaspoon Urad dal,3 teaspoon Channa dal. Once they splutter add 5 teaspoonful of coconut chopped and mix well. When the coconut turn brown add the whole in the Erissery. Keep for some time in Uruli itself and serve.
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ATHIKKAYA VADA
MULAYARI PAYASAM
ARACHA PAYASAM
KAMBAPPAM
ILASSERY
BAHURASAM
PULIYINCHY
CHATHUPPA LEHYAM
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TEAM RASAYATRA:
AJITH NAMBOOTHIRI
PADMINI ANTHARJANAM
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