Chena Kaya Erissery

heat a pan pour little oil and add half of coconut to it and stir well

when its brown, turn off the flame

take a piece of ground yam and banana (not riped)

slice it to pieces

cook this using little salt and turmeric powder.

meanwhile cook the chickpeas (kadala) also using salt and a pinch of turmeric powder.

when its cooked, switch off the flame.

drain the water from it

take a mixture and add rest of the coconut ,green chilly,garlic and jeera ,pepper and grind it nicely using little water.

then mix the cooked yam mix with the kadala.

add the grinded mixture to it

stir well and let it becomes a roasted stage (in low flame)

when it becomes dry .

add the roasted coconut to it

heat a pan pour oil to it and when its hot pour mustard and add dry red chilly and curry leaves when it splutters. sauté it and off the flame

add the mustard mix to the erissery.

stir well

our dish is ready to serve