Yam Erissery, How to make Chena Erissery

There’s something soulful about a Kerala Sadya spread – the banana leaf, the rainbow of curries, the crunch of chips, the sweetness of pradhaman. Among them, Erissery is that quiet dish which feels like home: not showy, not fiery, but warm and nutty with roasted coconut. This yam erissery (chena erissery) is my absolute favorite – a curry that balances earthy yam, creamy coconut, and a tempering so aromatic that it perfumes the entire kitchen.

A Personal Note

I made this erissery with toor dal, just like my aunt always did. In her kitchen, the creamy dal paired so well with yam that it became our family’s comfort version. Traditionally though, red cowpeas (vanpayar) are used in Kerala homes, giving a nuttier flavor and a slightly different bite. Both versions are equally delicious — so you can choose whichever fits your pantry.

Bite of History – Chena Erissery

Erissery is one of the classics of Onam Sadya – the grand vegetarian feast of Kerala. Traditionally, it was cooked with either pumpkin or yam (sometimes both together), along with red cowpeas. The dish is said to represent balance: the grounding earthiness of root vegetables, the protein of legumes, and the purity of coconut. Its roasted coconut topping sets it apart from other curries and is what old Kerala homes proudly guarded as their family touch.

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Ingredient Roles in Yam Erissery

Ingredient	Role in the Dish
Elephant yam (chena)	Provides the earthy, starchy base; gives body and heartiness to the curry.
Red cowpeas (vanpayar) / toor dal	Adds protein, nuttiness, and balances the texture with soft yam.
Turmeric powder	Adds color, mild earthiness, and digestive benefits.
Red chili powder	Gives gentle heat and a warm undertone.
Salt	Enhances all flavors.
Fresh grated coconut (for paste)	Lends creaminess and sweetness; signature element of erissery.
Green chilies	Provide fresh spiciness that balances the richness of yam and coconut.
Cumin seeds	Add earthy aroma and help in digestion.
Coconut oil	Traditional Kerala cooking medium; imparts a nutty, aromatic finish.
Mustard seeds	Used in tempering; bring pungency and depth to the seasoning.
Dried red chilies	Add smokiness and mild heat in the tempering.
Curry leaves	Infuse the dish with signature South Indian fragrance.
Grated coconut (for tempering)	Roasted until golden; gives erissery its unique nutty crunch and aroma.

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Yam Erissery, How to make Chena Erissery

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main / Side CurryCuisine: Kerala, South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A traditional Kerala curry made with yam, cowpeas, and coconut, finished with golden roasted coconut tempering – a soulful Onam Sadya favorite.

Ingredients to make Yam erissery

Vegetables and Dal
2 cups, 2 Elephant yam (chena) peeled and cubed
½ cup, ½ Cowpeas (vanpayar) OR toor dal
½ teaspoon, ½ Turmeric powder
½ teaspoon, ½ Red chili powder
Salt, to taste
To grind (coconut paste)
½ cup, ½ Fresh grated coconut
2- 3 nos. 2- 3 Green chilies
½ teaspoon, ½ Cumin seeds
Water, as needed
Tempering (seasoning)
2 tablespoon, 2 Coconut oil
½ teaspoon, ½ Mustard seeds
2 nos. 2 Dried red chilies
1 sprig, 1 Curry leaves
2 tablespoon, 2 Fresh grated coconut (for roasting)

Directions to make Chena Erissery

Cook the base
Pressure cook yam cubes with turmeric, chili powder, salt, and ½ cup water (2–3 whistles).
Grind coconut paste
Blend coconut, cumin, and green chilies to a coarse paste. Keep it aside.
Prepare tempering
Heat coconut oil, splutter mustard seeds. Add red chilies and curry leaves.
Stir in grated coconut and roast until golden brown.
Finish
Add the cooked cowpeas/dal and stir gently. Add ground coconut paste to the yam mixture and simmer 5 minutes. Pour tempering over curry, mix gently, and serve hot.

Notes

1 cup = 250 ml

Directions to make yam erissery with step by step images

Cook the base
Pressure cook yam cubes with turmeric, chili powder, salt, and ½ cup water (2–3 whistles).
Grind coconut paste
Blend coconut, cumin, and green chilies to a coarse paste. Keep it aside.
Prepare tempering
Heat coconut oil, splutter mustard seeds. Add red chilies and curry leaves. Stir in grated coconut and roast until golden brown.
Finish
Add the cooked cowpeas/dal and stir gently. Add ground coconut paste to the yam mixture and simmer 5 minutes. Then, Pour tempering over curry, mix gently, and serve hot.

Traditional Kerala Yam Erissery with coconut and toor dal served in brass bowl. — Yam/ Chena Erissery by Sandhya Riyaz

Pro Tips to make perfect and tasty Chena Erissery

Don’t overcook yam – it should be soft but not mushy.
The tempering coconut must be roasted golden for the authentic erissery taste.
You can swap yam with pumpkin, or use half-half for a sweeter version.

Serving Suggestions

Traditionally served as part of Onam Sadya on a banana leaf with parippu curry, avial, sambar, and payasam.
At home, it pairs beautifully with steamed rice and a crisp papadam.
Try it alongside Kerala-style pickle and buttermilk for a simple, wholesome meal.