Erissery

Cuisines

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Recipe

Ingredients

1 cup	yellow pumpkin, diced
1/4 cup	red cowpeas (vanpayar)
1 cup	grated coconut
1 teaspoon	cumin seeds
2 cloves	garlic
2 teaspoons	turmeric powder
1 teaspoon	red chili powder
1 tablespoon	coconut oil
1 teaspoon	mustard seeds
2 sprigs	curry leaves
2 tablespoons	grated coconut, for tempering
—	salt to taste
—	water

Instructions

1. 1 Soak the red cowpeas in water for at least 4 hours or overnight.
2. 2 Pressure cook the soaked cowpeas with a little salt and water until soft. Drain and set aside.
3. 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. 4 Grind the grated coconut, cumin seeds, and garlic into a coarse paste with a little water.
5. 5 Add the cooked cowpeas and the coconut paste to the cooked pumpkin. Mix well and simmer for a few minutes.
6. 6 In a small pan, heat coconut oil and add mustard seeds. Once they splutter, add curry leaves and the additional grated coconut.
7. 7 Fry the coconut until it turns golden brown, then pour this tempering over the erissery.
8. 8 Mix well and serve hot with rice.