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Erissery combines the sweetness of pumpkin with the warmth of coconut and spices, creating a perfect balance of flavours in Onam Sadhya.
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The dish’s unique tempering of mustard seeds, curry leaves, and coconut adds a fragrant crunch to the soft pumpkin.
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Simple yet flavourful, Erissery stands out as a comforting and wholesome addition to any traditional Kerala meal.
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- Yellow Pumpkin -2 cups, peeled, small dice - Dry Red Beans or Black Eyed Peas – ½ cup - Water – 1 ½ + 1 ½ cups - Coconut Oil – ½ tbsp - Jaggery – 1 tsp - Salt – 2-3 tsp - Grated Coconut – ½ cup - Garlic – 8-10 cloves - Green Chili Peppers – 2, diced - Cumin Seeds – 1 tsp - Turmeric Powder – ½ tsp - Coconut Oil – 2 tbsp - Mustard Seeds – 1-2 tsp - Urad dal – 1 tsp - Dry Red Chilis – 2, broken - Curry Leaves – 2 sprigs (about 10-15 leaves) - Shallots – 2, thinly sliced
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Cook the pumpkin with water in a pressure cooker for 8-10 minutes until soft, mash it, then set aside; separately, cook the soaked beans for the same time, drain, and set aside.
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Blend the paste ingredients (grated coconut, garlic, green chili, cumin seeds, turmeric powder) into a smooth paste, adding a little water if necessary, and set aside.
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In a skillet, heat coconut oil, add the mashed pumpkin, cooked beans, and paste, then cook for 5-8 minutes, stirring occasionally; add jaggery, salt, and a few curry leaves.
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Prepare the tempering by heating coconut oil, popping mustard seeds, then adding urad dal, dry red chilies, curry leaves, and shallots, sautéing until golden, and pour over the erissery before serving.
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When will you try making erissery?
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