Chena Vanpayar Erissery | Kerala Style Red Gram Yam Curry

A TRADITIONAL RECIPE FROM KERALA CUISINE

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Take a culinary journey to the vibrant flavors of Kerala with our recipe for Chena Vanpayar Erissery. This traditional dish combines the earthy sweetness of yam (Chena) with the healthy richness of red gram (Vanpayar), all simmered in a fragrant coconut-based gravy. Erisery holds a special place in Kerala cuisine, prized for its comforting blend of spices and textures.

In this rendition, we delve into the heart of Kerala’s culinary heritage and create a dish that pays tribute to age-old traditions while putting a delicious twist on familiar flavors. Whether you are a seasoned lover of South Indian cuisine or new to the tantalizing array of flavors, Chena Vanpayar Erissery promises a satisfying culinary experience that transports you to the lush landscapes of Kerala with every bite.

One such beloved dish is Erissery, a flavorful curry that holds a special place in Kerala households. Inspired by my mother-in-law, who is from Nagercoil, our family often prepares Erissery with yam (Chena) as the main ingredient. Occasionally she adds raw banana to increase the complexity of the dish. However, it is worth noting that Erissery can also be made exclusively with yam, omitting the red gram completely.

Making Chena Vanpayar Erissery is a piece of cake. Just soak the dal for an hour and then pressure cook it along with the yam. Once the yam and dal are cooked, completing the recipe takes just a few minutes. Try this Chena Erissery and serve it with Sambar or Pulissery for a delicious meal experience!

You might want to try it too

• Kadala Curry Recipe: A staple of Kerala cuisine, Kadala Curry highlights the robust flavors of Kala Channa (black chickpeas), making it an ideal pairing with Aapam and Puttu. This dish consists of a coconut-based gravy infused with freshly ground masalas, enhancing the essence of the black chickpeas. Known for its rich flavor profile, Kadala Curry offers a mildly spicy and delicious taste experience, embodying the culinary essence of Kerala.
• Kerala Puttu (Kuzhal Puttu) Recipe: Kuzhal Puttu is a much loved and traditional breakfast option in Kerala. It is made from steamed cylinders of milled rice and consists of layers alternating with coconut shavings, occasionally supplemented with a sweet or savory filling inside.
• Mathanga Erissery: Mathanga Erissery is a quintessential Kerala dish, with the vibrant flavors of yellow gourd, coconut and spices. Known as “Mathanga” in Malayalam, this curry combines tender pumpkin pieces with a rich coconut spice paste, all tempered to perfection with mustard seeds and coconut in fragrant coconut oil. It is a delicious blend of flavors and textures that captures the essence of Kerala’s culinary heritage.

Recipe card to make Chena Vanpayar Erissery

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