Erissery
Veg
Vegan
A thick, earthy curry of pumpkin and cowpeas cooked with coconut milk, finished with a generous topping of roasted coconut and cumin. An essential dish of the Kerala Sadya feast, representing the state's vegetarian tradition.
Cuisines
Travancore
Kerala
Best for
Lunch
Dinner
Build a full meal around Erissery
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Pumpkin , yellow, diced |
|
1/4 cup | Red Cowpea |
|
1 cup | Coconut , grated |
|
1 teaspoon | Cumin , seeds |
|
2 cloves | Garlic , finely chopped |
|
2 teaspoons | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 tablespoon | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
2 sprigs | Curry Leaf |
|
— | Salt , to taste |
|
— | Water |
Instructions
- 1 Soak the red cowpeas in water for at least 4 hours or overnight.
- 2 Pressure cook the soaked cowpeas with a little salt and water until soft. Drain and set aside.
- 3 Cook the diced pumpkin with turmeric powder, red chili powder, and salt in a pan with enough water until the pumpkin is soft.
- 4 Grind the grated coconut, cumin seeds, and garlic into a coarse paste with a little water.
- 5 Add the cooked cowpeas and the coconut paste to the cooked pumpkin. Mix well and simmer for a few minutes.
- 6 In a small pan, heat coconut oil and add mustard seeds. Once they splutter, add curry leaves and the additional grated coconut.
- 7 Fry the coconut until it turns golden brown, then pour this tempering over the erissery.
- 8 Mix well and serve hot with rice.
Tips
For a richer flavor, you can roast the coconut paste slightly before adding it to the pumpkin and cowpeas.