Chena Vanpayar Ariseri Recipe – Sharmis Passion

Chenna Vanpayar Erissery is a quite popular dish from Kerala which is often made during special days. It is a rich curry made with vegetables, coconut and some spices. The mixture of yam and cowpea adds flavor and keeps you full for a long time. It goes well with plain rice and papad, very comforting to eat.

This Ariseri has a mild coconut flavor and the roasted coconut on top gives a great taste. It’s not spicy or heavy, just light and homely food. This is a dish that everyone in the family can enjoy as it is also light on the stomach. I like to make it with yam and cowpea, but it can also be made with pumpkin or raw banana.

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About Chena Vanpayar Ariseri

Chena Vanpayar Erissery is one of the traditional dishes of Kerala which is made during festivals and regular days also. It is a mixture of cooked vegetables and beans mixed with coconut paste and seasoned with coconut oil. The texture is slightly thick and creamy with small pieces of yam and soft cowpea here and there.

There are many versions of eriseri in Kerala households. You can make it with just pumpkin, with raw banana or with mixed vegetables. You can add additional cowpeas for protein. It’s not spicy at all, just simple and very comforting. It has a mild taste with the earthy flavor of yam and the creamy touch of coconut.

Chena Vanpayar Eriseri is one of the popular Eriseri dishes included in Onam Sadya. Usually I don’t like vegetables mixed with other vegetables, but Kerala cuisine has changed my taste, I must say, I have started liking mixed vegetables more now.

You can make coconut paste by grinding coconut, cumin, onion, garlic and green chilli. Roasted coconut gives nice nutty flavor and gives a really nice aroma to the dish. It should be semi-fine, not very smooth. The light texture of coconut is what gives Ericeri its special taste. It mixes well with mashed yam and cooked cowpea.

I often make erisseri with rice and papad for lunch. It matches very well with simple side dishes like thoran or even plain pickles. The roasted coconut on top is the main attraction, I always add extra for that nice crunch.

Chena Vanpayar Ariseri Ingredients

• Chena (Yam) – I used elephant yam, peeled and cut into small cubes. When cooked it gives a nice earthy flavor and soft texture. It is better to lubricate hands with a little oil before cutting to avoid itching.
• Cowpea (Vanapayar / Thattapayar) – I soaked it and cooked it in a pressure cooker until soft. It adds protein and gives a chewy flavor to the dish.
• coconut (grated) – I used it both by grinding and roasting it. It makes the curry delicious and gives rich flavor which makes it more delicious.
• cumin (cumin) – I have added some cumin seeds while grinding the coconut mixture, it gives a mild aroma and balances the sweetness of the coconut. Without it, the paste seems a bit plain.
• Green chilly – I add a little bit to add some spice, not too much, just enough to bring a little kick. If you like spicy taste then you can add more.
• shallots and garlic – I use them for flavor, they mix well with the coconut and make the curry smell very homey and nice.
• coconut oil – I have used it for tempering and frying, it is a must in Kerala cuisine and gives the real homely taste. Its aroma alone makes the curry taste very nice and hot.
• Mustard seeds, curry leaves and red chilli – I use these for tempering at the end, they give off nice aroma and add the final delicious touch to the curry.
• turmeric powder – I add a little bit for flavor and colour, it gives a mild flavor and makes the curry bright and fresh.

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How to make aeriseri step by step

1. Scrape the skin of the yam. Cut them into bite-sized pieces, keep aside. Wash it thoroughly to get rid of mud and dirt.

2. After cutting, soak it in water so that it does not turn black. Make sure to lubricate your hands with oil so it doesn’t itch. Add turmeric powder along with salt as required.

3.Meanwhile, wash the peas, pressure cook for 4 whistles or until they become soft.

4.Add all the ingredients listed under ‘To grind’ in a mixer. Add some water and grind it finely. By now the yam will be cooked, cook until it becomes soft enough to mash.

5. Mash it coarsely with a ladle and keep it aside. Dry roast the coconut until it turns golden brown, keep aside.

6.Now add coconut paste and a little water and let it boil. Add salt as required.

7. Cook it until it thickens, then add cooked cowpea to it and cook on low flame. Prepare the tadka – Heat oil and add the ingredients listed below ‘For making tadka’, add onion only after the ingredients splutter. Fry until onion becomes transparent.

8.When it becomes thick, add tadka and roasted coconut, mix and let it cook for a minute. Then switch off.

Serve hot with rice and papad.

Expert Tips

• roast Fry the grated coconut on low flame until it turns golden brown. It changes the taste completely and gives a nutty taste.
• perfect texture – Coconut paste should be semi-fine, not watery and not very smooth. The smaller texture makes the erisseri more delicious.
• mash it lightly – After cooking, mash the yam coarsely. Do not mash too much, small pieces should be visible in the curry.
• adjust the cowpea Cook Lobia soft but not mushy. It should retain its shape while mixing.
• use coconut oil – I always use coconut oil for authentic Kerala taste. It gives such a good smell and taste that no other oil can match it.

serving and storage

Serve erisseri hot with plain rice and papad. It also goes well with simple thoran or pickle. Keep the leftover arisseri in the refrigerator for a day. Before serving, add some water and coconut oil to the pan and heat it. After cooling, it becomes thick, so reduce the water a little.

general questions and answers

1.Can I make this without Lobia?

Yes, you can skip the cowpea and make it with only yam or pumpkin.

2.Why did my eriseri become watery?

You may have added too much water or may have ground the paste too thinly. Its texture should be semi thick.

3.Can I use red cowpea instead of white cowpea?

Yes, you can use any type of Lobia you have available, both taste good.

4.Can I add more coconut?

Yes, if you like a more spicy taste, you can add a little more coconut while grinding.

5.What other vegetables can I use?

You can also make erisseri with pumpkin, raw banana or mixed vegetables. The method is the same.

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