Erissery is a typical Kerala sadya dish which is made using yellow pumpkins, van payar or red cow peas, ground coconut paste and tempered with fried coconut. It also is one of my favourite side dishes served in a sadya. I love the toasted coconut and the sweet pumpkin flavour it has along with the slight hint of chilli.
The erissery I have had since my childhood always uses yellow pumpkin and red cow peas. However, I do understand that some people make it with just the pumpkin also. That also, I am sure, will give the same notes of sweetness and toastiness.
For other Onam recipes I have already shared, please check this.
ErisseryCourse: MainCuisine: KeralaDifficulty: Moderate
A typical Kerala sadya recipe made using yellow pumpkin, red cow peas and coconut
Red Cow Peas/ Van Payar – 1/4 cup30
Salt – as per taste
Turmeric Powder – 1/4 tsp
Pumpkin – 1 cup, diced
Salt – as per taste
- For grinding
Grated coconut – 1/2 cup
Cumin Seeds – 1/2 tsp
Small onion/shallots – 2-3
Garlic – 1-2
Green Chilli – 3
- For tempering
Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Dry red chilli – 2-3
Curry Leaves – a few
Grated coconut -1/4 cup
- Soak the red cow peas in water overnight. Pressure cook the beans in enough water with salt for 4-5 pressures on medium flame.
- Once the pressure releases naturally, add the pumpkin and turmeric to it and pressure cook for one more whistle.
- Add grated coconut, cumin seeds, shallots, garlic and green chilli into your grinder jar. Grind this with very little water to a coarse paste.
- Add this ground paste, along with some salt, to the boiled beans and pumpkin and mix well. Let it cook together for a couple of minutes.
- Heat oil in a small pan. Add mustard seeds and let it splutter.
- To this, add the dry chilli, curry leaves and grated coconut and fry till the coconut is a golden-brown color.
- Add this to the erissery and mix well. Adjust salt, if needed, and let it all come together to a boil.
- Turn off the heat and serve with some steamed rice.