Yam & Cow Pea Erissery Recipe – Authentic Kerala Curry

Last Updated on 4 months by Neha Deshmukh

Yam & Cow Pea Erissery Recipe – Authentic Kerala Curry

Introduction

Oh, Erissery! This humble yet incredibly flavorful curry holds a special place in my heart. It’s one of those dishes my grandmother used to make, filling the house with the most comforting aroma. It’s a staple in Kerala cuisine, and honestly, once you try it, you’ll understand why. It’s a beautiful blend of textures and tastes – the soft yam, the slightly nutty cow peas, and that gorgeous tempering… simply divine! I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Yam & Cow Pea Erissery isn’t just delicious; it’s also surprisingly easy to make. It’s a wonderfully comforting dish, perfect for a weeknight meal or a festive occasion. Plus, it’s packed with nutrients and offers a lovely change from the usual dals and curries. You’ll love how the simple ingredients come together to create something truly special.

Ingredients

Here’s what you’ll need to create this Kerala classic:

• 2 ½ cups Elephant Foot Yam (Chena), chopped (about 400g)
• ⅓ cup Red Gram (Cow Peas/Vanpayar) (about 75g)
• ½ tsp Turmeric Powder
• As needed Salt
• ⅓ cup Grated Coconut (about 35g)
• 1 Green Chilli, slit
• 3 Shallots, finely chopped
• 2-3 Garlic Cloves, minced
• 1 tsp Cumin Seeds
• 2 tsp Coconut Oil (plus ½ tsp for toasting coconut)
• 1 tsp Mustard Seeds
• 1-2 Red Chillies, broken into pieces
• 2-3 Shallots (optional), thinly sliced
• 1 sprig Curry Leaves
• ⅓ cup Grated Coconut (for final garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Elephant Foot Yam (Chena) – A Detailed Look

This root vegetable is the star of the show. It can sometimes cause a slight itchiness, so make sure to cook it thoroughly. I usually chop it into roughly 1-inch cubes.

Red Gram (Cow Peas/Vanpayar) – Regional Variations & Benefits

You can find these in most Indian grocery stores. If you can’t find red gram, you can substitute with moong dal, but the flavour will be slightly different. Cow peas are a great source of protein and fibre!

The Importance of Fresh Coconut

Freshly grated coconut really elevates the flavour. If you’re using frozen, make sure it’s thawed and any excess water is squeezed out.

Coconut Oil – The Heart of Kerala Cuisine

Don’t skimp on the coconut oil! It’s essential for that authentic Kerala flavour. It adds a beautiful aroma and richness to the dish.

Spice Blend – Turmeric’s Role & Flavor Profile

Turmeric isn’t just for colour; it adds a lovely earthy flavour and has amazing health benefits. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the yam. Place the chopped yam in a pot with enough water to cover it. Add the turmeric powder and salt. Bring to a boil, then reduce heat and simmer until the yam is tender – about 15-20 minutes. Once cooked, lightly mash it with a spoon. Don’t overdo it; we want some texture!
2. Now, add the red gram (cow peas) to the mashed yam. Mix well and simmer for another 5-7 minutes, or until the cow peas are cooked through. If the mixture becomes too thick, add a little water.
3. While the yam and cow peas are simmering, let’s prepare the tempering. Heat 2 teaspoons of coconut oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the red chillies, shallots, and curry leaves. Sauté until the shallots are golden brown and fragrant.
4. Pour this beautiful tempering over the yam and cow pea mixture. Stir well to combine.
5. In another small pan, heat ½ teaspoon of coconut oil. Add the grated coconut and toast until golden brown and fragrant – be careful not to burn it! Stir this toasted coconut into the erissery.
6. Serve hot with steamed rice, rasam, or sambar. It’s also fantastic with a side of papadums.

Expert Tips

A few little secrets to make your Erissery perfect!

Achieving the Right Consistency

The erissery should be slightly thick but not dry. Adjust the amount of water as needed during the simmering process.

Preventing Yam from Being Sticky

Mashing the yam lightly helps prevent it from becoming sticky. Don’t over-mash it!

Toasting Coconut to Perfection

Keep a close eye on the coconut while toasting. It can burn quickly. Stir constantly and remove from heat as soon as it turns golden brown.

Understanding the Tempering Process

The tempering (or tadka) is crucial for flavour. Make sure the oil is hot before adding the mustard seeds, and wait for them to splutter before adding the other ingredients.

Variations

Let’s get creative!

Vegan Erissery Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is plant-based.

Gluten-Free Considerations

This recipe is naturally gluten-free.

Spice Level Adjustment – Mild to Spicy

Adjust the number of red chillies to your liking. If you prefer a milder flavour, use just one chilli or remove the seeds.

Onam/Kerala Festival Adaptation

During Onam, this is a must-have! Some families add a pinch of asafoetida (hing) to the tempering for an extra layer of flavour.

Serving Suggestions

This erissery is incredibly versatile. It’s wonderful with:

• Steamed rice
• Rasam
• Sambar
• Papadums
• A side of thoran (stir-fried vegetables)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What is Erissery and where does it originate from?

Erissery is a traditional Kerala curry, typically made with root vegetables and pulses. It’s a staple in Kerala cuisine and is often served as part of a sadya (festive meal).

Can I use frozen cow peas in this recipe?

Yes, you can! Just make sure they are thawed and rinsed before adding them to the recipe.

What can I substitute for Elephant Foot Yam if it’s unavailable?

If you can’t find elephant foot yam, you can try using potatoes or sweet potatoes, but the flavour will be different.

How do I know when the yam is cooked perfectly?

The yam should be tender and easily pierced with a fork.

Can this erissery be made ahead of time?

Yes, you can make the erissery a day ahead of time. The flavours will actually develop even more overnight! Just reheat gently before serving.