Chenakayi Erissery Recipe - Yam Erissery

Step 1: To begin making the Chenakayi Erissery Recipe, prepare all the ingredients required to make this dish

Step 2: Take a heavy bottomed pan, add yam along with little water, turmeric and salt

Step 3: Cover the pan and cook till it becomes soft

Step 4: Meanwhile, prepare the masala

Step 5: Take half of the coconut mentioned along with cumin, pepper, green chilli and grind to a coarse paste adding 2-3 tablespoon of water

Step 6: Keep it aside

Step 7: When the yam pieces are cooked well, mash them lightly using the back of the ladle

Step 8: To the semi-mashed yam pieces, add the ground masala, salt and sprinkle a little water (if the water added initially has dried out)

Step 9: Mix everything well

Step 10: Keep the flame on low and cover and cook for 4-5 minutes so that all the flavors are infused

Step 11: Meanwhile, heat another pan and toast the coconut on low flame until golden brown

Step 12: Keep aside

Step 13: Next, Prepare the tempering

Step 14: Add coconut oil

Step 15: When it is hot, add mustard seeds

Step 16: Once they splutter, add curry leaves and switch off

Step 17: Finally, mix both the roasted coconut and tempering to the Yam erissery and gently give a stir

Step 18: Reserve a little amount of roasted coconut for garnish

Step 19: Garnish with roasted coconut and serve Chenakayi Erissery Recipe along with Steamed Rice, Malabari Parotta and Kerala Kadala Curry Recipe