Kaya with Payar Elissery Vishu Recipe

Kaya and payar Elissery is a popular Kerala recipe. Learn  how to prepare Kaya payar Elissery for Vishu. The use of coconut oil in Kerala dishes, make the dish more tasty. 

Ingredients for Kaya with Van payar

Van payar – 50 gms

Kaya – 2 [peel and cut into cubes]

Chena – 150 gms [peel and cut into cubes]

Coconut – ½ cup

Cumin seeds – ½ tsp

Turmeric power – ¼ tsp

Red chili powder – 1 tsp

Mustard seeds – 1 tsp

Red chillies – 2 [cut into 2]

Curry leaves – 1 strand

Coconut oil – 1 tbsp

Method of the Preparation of Kaya with Vanpayar Elissery

Soak the Van payar in water for 30 minutes and cook in a pressure cooker till payar become soft.

Cook the kaya and chena in a separate vessel by adding red chili powder, turmeric powder and salt.

Grind the ¼ cup of coconut with cumin seeds by adding little water.

Mix the cooked vanpayar and cooked vegetables. Add the coconut paste and cook for 2 minutes.

Heat oil in a pan and add red chillies, mustard seeds and curry leaves and fry for 2 minutes.

Add the remaining grated coconut and fry till the coconut become golden brown, and then pour over the elissery.