By the way, I used black eyed peas because red cow peas (vanpayar) is not easily available here. Traditionally, that’s what’s used in erissery.
I guess you can call this:
Chena Vanpayar Erissery without Coconut!
Serves 4
Ingredients
2 cups elephant yam, cubed
3/4 cup black eyed beans / vanpayar
To grind:
4 green chillies
6-8 shallots / pearl onions
1/2 tsp jeera / cumin
A pinch of turmeric
To temper:
1/4 tsp mustard seeds
1 dry red chilli, broken into half
A few curry leaves
2 tsp oil
How I Made It:
1. Pressure cook the black eyed beans with sufficient water for 3-4 whistles. Alternatively, you can cook in a closed pot with enough water to cover it for 45 mins to an hour until soft but not mushy.
2. Grind the ingredients in the list under ‘To grind’. Set aside.
3. Cook the yam in a pan with enough water to cover it, until soft. This should take about 10-12 mins. Once done, drain any remaining water and set aside.
4. Heat oil for tempering in a pan and add the remaining ingredients. When the mustard seeds pop, add the ground paste. Fry for 10 seconds and add the cooked yam and beans. Add salt. Cook for 5 mins until well mixed.
Serve warm with rotis or rice.
my pictures are like a gautham menon movie!! 😀 hehehe
I hardly cook yam. This sounds like a delicious combination.
I love yam and curry together…the sweet and spicy are just such perfect complements of each other!
Wonderful dish.. looks inviting.. lovely color.. 🙂
boom book pow .oh yea black eyed peas my favorite band
am not too fond of elephant yam but i love black eyed peas .. I haven't posted a single kerala dish in my blog .. need to do it soon
nag..what a delicious chena vanpayar curry..
new to ur site..came through rak's kitchen..really u have a good collection of kerala recipe..our favorite food..
sure will be frequent visitor now onwards..if u have time just visit our blog too..
Yum! I am a hugge fan of Chena and Van Payar…esp Chena Mezhukkupuratti! 🙂