Chena Kaya Erissery Recipe Step By Step

To begin the preparation of Chana Kaya Erissery, first soft heat to boiling point the yam and raw banana, mash and keep them aside.Grind the coconut and jeera to a fine paste by adding aqua, little at a time. scalding up a skillet/kadai with fat and toss in the boiled and mashed vegetables. toss in table salt, turmeric dusting seasoning, peppercorns, chilli dusting seasoning and the ground coconut paste.Let it bubble gently for 3-4 mins only ( adjust aqua levels) and switch off.In a small skillet, scalding up the coconut fat and temper with cumin, mustard seeds and red chillies.When the mustard seeds splutter toss in the grated coconut.toss in curry leaves, turmeric dusting seasoning, chilli dusting seasoning and skillet-fry the coconut till they turn crisp and light brown. Switch off and transfer this tempering over the erissery.Your scrumptious Chena Kaya Erissery is ready to be relished!.