{"id":12162,"date":"2021-08-16T10:17:27","date_gmt":"2021-08-16T06:17:27","guid":{"rendered":"https:\/\/desertfoodfeed.com\/?p=12162"},"modified":"2021-08-16T10:17:30","modified_gmt":"2021-08-16T06:17:30","slug":"chena-mathanga-erissery","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/chena-mathanga-erissery\/","title":{"rendered":"Chena Mathanga Erissery"},"content":{"rendered":"\n

Chena Mathanga Erissery | Elassery | with step by step photos and video.<\/strong> A traditional Kerala style curry recipe that is made for festive occasions or Sadya meals during Vishu and Onam Festival. This Gluten free, recipe is made with pumpkin, vanpayar or red cow peas, yam or chena in a coconut gravy and served as side dish. It is made using different veggies based on the region.<\/p>\n\n\n\n

The base of the erissery is usually a blend of fresh coconut, cumin, shallots, garlic and chillies. Some people like it plain also. Along with yam and pumpkin we can add some cowpeas too. Usually this dish has little dry texture, but if you want you can add water and adjust the consistency you prefer.<\/p>\n\n\n\n

How to make chena mathanga erissery?<\/h2>\n\n\n\n

Chena Mathanga Erissery | Elassery | with step by step photos and video.<\/strong> A side dish for Sadya means that this is one of the other 20 plus variety of vegetables that is served on a banana leaf. I personally love eating eriserry with Pineapple Pulissery<\/a><\/strong>, Steamed Rice, Puli Inji<\/a><\/strong> (Instant tamarind ginger pickle) and Papadam. The veggies used here are yam and yellow pumpkin. Firstly, clean and cut the veggies in cube shape of same size. The cooking time of yam or chena is more than the pumpkin. Once, the yam is cooked nearly, 80% add the pumpkin & cook them, adjusting the water needed to cook. Once the veggies are cooked mash them using the back of the spoon coarsely. Then add the ground coarse mixture of coconut, cumin, shallots, garlic and chillies. Finally, temper the dish along with fried grated coconut. Do not skip the coconut in tempering, it won’t taste authentic and it doesn’t feel heavy as this is served as a small portion in the entire meal. <\/p>\n\n\n\n

Important tips to keep in mind: <\/p>\n\n\n\n