Senaikizhangu (yam) - 1/2 kg
Ash gourd - 1/4 kg.
Salt - To taste
Turmeric powder - 1/4 tsp.
Oil - 1 teaspoon
To grind to a paste:
Pepper - 1/2 teaspoon
Red Chilli - 2
Cumin Seeds- 1/4 teaspoon
Scraped Coconut - 1/2 Cup
Coconut Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Peel & chop yam(senaikkizhangu) into cubes. Wash well. Similarly, peel and chop ashgourd into cubes.
Boil yam in water alongwith turmeric powder and salt till soft. Drain well and keep aside.
Likewise, boil ashgourd in water alongwith turmeric powder and salt. This ashgourd water need not be discarded. Mix both and keep it ready.
Heat oil in a pan, add pepper, when it crackles add the red chillies, cumin seeds and finally the scraped coconut. Saute for a minute. When cool, grind in a mixie to a smooth paste.
Add the ground paste to the cooked vegetables, add little more salt and allow the mixture to boil for a while. Add some more water if needed.
Heat coconut oil, temper with mustard seeds, curry leaves and add this to the above mixture.
Chena erisseri goes well with plain rice and also as a side dish with south indian thali.
Fry scraped coconut or finely chopped coconut pieces in coconut oil till golden brown and season the above mixture.