ERISSERY / CHENA- KAYA ERISSERY

1. Grated coconut-
   3/4 cup
2. Cumin seeds-
   1/2 tsp
3. Water-
   as required

1. Cumin seeds-
   1/8 tsp
2. Curryleaves-
   1 sprig
3. Dry red chilies-(optional)
   1 or 2 nos
4. Black pepper powder-
   1/4 tsp
5. Coconut oil/Ghee-
   as requied

• In a blender,combine together all the ingredients listed under’ For coconut-cumin paste’ to form a thick smooth paste.Keep aside.
• Heat 1 tsp coconut oil,and add 1/2 cup grated coconut,stir fry until it turns golden brown over a medium low flame.(Stir it continuously to prevent burning).Keep aside.
• In a pan,add chena,kaya,red chili powder,turmeric powder,black pepper powder,salt  and water.Mix well.Cook until it is done.Lightly mash it with the back of the ladle.
• Add the ground coconut-cumin paste.Add more salt ,if required.Mix well and cook for 1 or 2 minutes.Switch off the stove.
• Now,add the roasted coconut and mix well.
• For tempering heat coconut oil and 1 tsp ghee,add cumin seeds.Let it splutter.Add curry leaves and dry red chilies.Saute for few seconds.Add pepper powder ,mix well and switch off the stove.
• Pour this over the curry and mix well.

Serve with rice.
NOTES:

• Adjust the quantity of water ,according to the consistency required.