Chena Kaya Erissery


  • Chena kaya / Elephant foot YAM – 1 cup (diced)
  • Dry red chili – 2-4 nos
  • Garlic – 3-5 cloves
  • Fresh curd/yogurt – ½ cup
  • Salt – to taste

To grind:

  • Freshly grated coconut – ½ cup
  • Green chili – 1 no
  • Cumin seeds – 1 tsp
  • Fresh curry leaves – few


  • Coconut oil – 2 tblsp
  • Mustard seeds – 1 tsp
  • Fresh curry leaves – few
  • Asafetida – ½ tsp


  • Boil the chena kaya/ elephant YAM until it gets done
  • Between, grind the freshly grated coconut, green chili, cumin seeds and curry leaves coarsely (ref pic) and keep aside

  • Using mortar-pestle or mixie; crush the dry red chili and garlic coarsely (ref pic) and keep aside

  • Heat about 2 tblsp of coconut oil in a pan and add the mustard seeds; allow it to splutter and add the fresh curry leaves, asafetida and add the cooked YAM into it and mix well
  • Now add the crushed red chili-garlic paste into it and mix well (ref pic) and cook it for about 2 mins under medium flame along with required amount of salt

  • Add the grounded coconut masala into the YAM mixture with ½ a cup of fresh curd/yogurt (ref pic) and mix well and cook it for another 3-4 mins and turn off the flame

  • The simple, tasty and flavorful “CHENA KAYA ERISSERY” is ready to serve


  • Tradionally we use to add cowpea, also we add little more curd; it depends on your family taste

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