Suran ki subji | Chenna erissary | Chena pirattu

Gems Gems, March 19, 2017

Elephant foot yam ( for preparing Chena pirattu ) is other wise know as jimikand or suran in Marathi and Hindi, oal in Bengali, suvarna gedde in Kannada, Chenai kizhangu in Tamil, chena in Malayalam, kanda gadda in Telugu, kaene in Tulu and oluo in Oriya. It is originated in South east Asian region. Apart from being eaten as a vegetable it is prescribed as a remedy  in Ayurveda for a variety of illness like rheumatic swellings, enlargement of spleen, asthma, bronchitis, abdominal pain, dysentery and a variety of other problems. Chena pirrattu or chenna pirattiyathu is very common dish during its season in Kerala.

Erissery is a part of any Kerala sadhya. The recipe of Chena pirattu or erissery which contains coconut and other condiments which gives it a nice taste and is a must try recipe. This dish taste better if the yam is fresh and  straight from the garden. The taste of this dish is directly proportional to the freshness of the yam. No need to worry even if it is old. You may be interested in Kerala Fish CurryKerala Fish Curry or inchi curry to have with Suran ki subji | Chenna erissary | Chena pirattu.
chenna pirattu

chenna pirattu

Suran ki subji | Chenna erissery | Chena pirattu
 
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Serves: 1 bowl
Prep time:
Cook time:
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Ingredients
  • 500 grams of Chena | Suran | Elephant foot yam cut in to cubes
  • 5 teaspoons of grated Coconut
  • Half onion sliced
  • 5 cloves of garlic
  • 2 medium sized green chilli
  • 1 pinch of jeera / cumin seeds
For tempering
  • One teaspoon of oil
  • quarter onion sliced in to small pieces
  • ½ teaspoon of mustard seeds
  • 1 or 2 twigs of Curry leaves
  • 2 pieces of red chilli
Instructions
  1. Cut the Chena | Suran | Elephant foot yam in to cubes of medium size.
Boil the Yam
  1. Add the yam cubes in a pan and add water in to it till it covers the yam above one inch
  2. Boil it till the yam cubes are vey soft.
  3. Drain out the water completely
  4. Few varieties of yam requires pressure cooking to get it cooked properly
Prepare the coconut mix
  1. Next step is to prepare the coconut mix to add in to the boiled yam, quarter cup of water and 1 pinch of jeera / cumin seeds
  2. Take 5 teaspoons of coconut in a the small bowl of the mixer grinder.
  3. Add Half onion sliced, 5 cloves of garlic, 2 medium sized green chilli and half cup of water
  4. Grind the coconut coarsely in the mixer grinder and keep it aside
Joining of the coconut mix and yam
  1. Heat a thick bottomed pan and transfer this mix in to the pan.
  2. Add the boiled and cooked yam in to the pan and close with a lid.
  3. Let it cook for few minutes in a low flame till most of the water id drained out for the pan.
  4. Once the water is drained out mash the yam in the coconut mix. Do not make it in to a fine paste.
  5. Transfer it in a serving bowl and keep aside
Tempering
  1. In a small pan heat the oil. Add mustartd oil in to it and splutter it
  2. Now add the finely sliced onion pieces, broken red chili and curry leaves.
  3. Suate it for few minutes
  4. Now transfer it in the top of the yam coconut mix in the serving bowl.
  5. Mix it properly and Serve it hot.
  6. It is served along with rice or with Kottayam style fish curry
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