Chena Vanpayar Erissery / Yam – Red Beans Erissery


1 cup yam / chena, peeled and chopped
1/2 cup vanpayar / red cow peas / red beans
1 1/2 – 2 tsp chilli powder
1 1/4 tsp turmeric powder
1 cup + 1/2 cup grated coconut
2 green chillies
2 garlic cloves
1/2 tsp cumin seeds
5 shallots, sliced
2 dry red chillies
2 sprig curry leaves
1 tsp mustard seeds
salt to taste
2 tbsp coconut oil


  1. Soak vanpayar in water overnight and then cook in pressure cooker adding 1/2 tsp turmeric powder, 1/2-3/4 tsp chilli powder, salt and little water for 1 whistle. Keep it aside.
  2. Peel and chop yam into cubes and pressure cook it adding 1/2 tsp turmeric powder, 1/2 tsp chilli powder, salt and little water for 1 whistle. Keep it aside.
  3. Grind together 1 cup grated coconut, 1/4 tsp turmeric powder, garlic, green chillies, 1/2 tsp chilli powder, few curry leaves and cumin seeds to a coarse paste adding little water and keep it aside.
  4. Transfer the cooked yam, cooked vanpayar and ground coconut paste to a large pan/ manchatti and boil well.
  5. Adjust the salt and when it thickens, switch off the flame.
  6. Heat oil in a small pan and splutter mustard seeds.
  7. Add dry red chillies, curry leaves, shallots and 1/2 cup grated coconut and fry till coconut turns brown in colour.
  8. Switch off the flame and pour this tempering over the curry. Mix well.
  9. Pour little coconut oil and curry leaves on top and serve hot with rice…

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