No Onion No Garlic/ side dish


yam erissery recipe

Today i have for you all a traditional dish Erissery  from  Kerala cuisine which is an integral part of any feast / Onam sadya . There are many veggies like Yam , Raw banana , pumpkin etc  one can make erissery with .. but for today the chosen one is Yam Erissery . I ate Yam erissery first time in one of my friends house and just loved . I usually don’t buy yam often coz of the itchiness it gives while cutting . But to make yam erissery and share here .. i had to buy it . yam erissery is very easy to make and tastes great as a side dish along with steamed rice. Taste of Yam erissery gets enhanced from roasted coconut and coconut oil tempering.So don’t skip it !!!

yam erissery recipe

 The base of the erissery is usually a blend of fresh coconut, cumin, pepper, and chillies. Some people add few garlic flakes and shallots too .. but we like it plain . Along with yam .. we can add some cowpeas too ( that’s how my friend had made .. ) . Usually this dish has little dry texture .. but if you want you can add water and adjust the consistency you prefer . So are you ready to check out Yam erissery recipe with step by step pics.. here you go …

You can check some other Kerala dishes like Aviyal , Beetroot Pachadi , Bittergourd pachadi ….

yam erissery recipe


Smitha Kalluraya
Course Side Dish
Cuisine kerala


  • 2 cups Yam / Elephant's Foot
  • 1/4 tsp Turmeric / Haldi powder  
  • Salt to taste

For Grinding ( masala )

  • 1 Cup fresh coconut, grated
  • 3-4 Green Chillies
  • 1 tsp Cumin seeds / jeera seeds
  • 1/2 tsp Black pepper corns

For tempering

  • 1-2 tsp Coconut Oil
  • 1 tsp Mustard seeds
  • 1 sprig Curry Leaves


  • Grease your hands with oil to prevent itching ( preferably coconut oil ) .Scrap the skin of yam.
  • Chop them into bite sized pieces. Keep them immersed in water till ready to use . This prevents in blackening of yam
  • Transfer the chopped yam pieces into a pan . Add a tsp of salt , turmeric and around 1 cup of water . Cover and cook it .
  • Meanwhile prepare masala . In a mixer grinder ,along with cumin, pepper, green chilli and grind to a coarse paste adding 2-3 tablespoon of water Few people add shallot ( small onion ) while grinding .. i dont use. You can see which way you like .
  • Check if yam is cooked . It should be soft if mashed . mash them lightly using the back of the laddle
  • To the semi-mashed yam pieces, add the ground masala, salt and sprinkle a little water (if the water added initially has dried out). Mix everything well.
  • Keep the flame on low and cover and cook for 4-5 minutes so that all the flavors are infused.
  • Meanwhile, heat another pan and toast the coconut on low flame until golden brown. Keep aside.
  • Next, Prepare the tempering. Add coconut oil. When it is hot, add mustard seeds. Once they splutter, add curry leaves and switch off.
  • Finally, mix both the roasted coconut and tempering to the Yam erissery and gently give a stir. Reserve a little amount of roasted coconut for garnish.
  • Garnish with roasted coconut and serve Chenakayi Erissery Recipe (Yam Erissery) with steamed rice
    chena erissery


Note :
  • If you add you can add some cooked cowpeas too while making it .
  • Don't cook yam too mushy .. we should ble to feel small small pieces here and there while eating
  • Don't grind coconut paste too fine .. coarse consistency with less water is preferred

You Might Also Like

No Comments

Leave a Reply

Recipe Rating