Erissery is a traditional Kerala dish made with pumpkin, cowpeas, and a rich coconut paste. This Best Erissery Recipe combines these ingredients with a flavorful tempering of coconut oil, mustard seeds, and curry leaves, creating a delicious, mildly spiced curry that’s perfect with rice or as part of a Kerala sadya. With its creamy texture and balanced flavors, this healthy and wholesome dish is a must-try for anyone who loves South Indian cuisine.

A Flavorful Kerala Pumpkin and Coconut Curry
Erissery is a traditional dish from Kerala, South India, known for its rich flavors and healthy ingredients. This Best Erissery Recipe features the perfect combination of pumpkin, cowpeas (red or black-eyed peas), and a freshly ground coconut paste, topped with a fragrant tempering of coconut oil, mustard seeds, and curry leaves. Erissery is often part of a Kerala sadya, a grand vegetarian feast served during special occasions and festivals like Onam. This hearty and wholesome dish is easy to prepare, packed with nutrients, and bursting with authentic flavors of Kerala.
What is Erissery?
Erissery is a Kerala-style curry made primarily from pumpkin and cowpeas, cooked with a fresh coconut paste and topped with a crunchy tempering of coconut oil and spices. It’s a signature dish in Kerala cuisine, served as part of a sadya (traditional feast), and is loved for its balance of flavors—slightly sweet from the pumpkin, creamy from the coconut, and mildly spiced. While pumpkin is the most commonly used vegetable in Erissery, variations can be made with ash gourd, yam, or butternut squash.
How Should Erissery Taste?
A well-made Erissery has a rich, creamy texture with a perfect balance of sweetness from the pumpkin and a slight heat from the green chilies. The cowpeas add a soft, nutty flavor that complements the smoothness of the pumpkin and coconut paste. The tempering of mustard seeds, curry leaves, and fried coconut elevates the dish with a crunchy texture and deep aroma, typical of Kerala cuisine. The overall flavor should be mildly spiced, with the coconut lending a creamy richness to the dish.
Tips for Making the Best Erissery
Here are some tips to ensure your Best Erissery Recipe comes out perfectly every time:
- Use Fresh Coconut: Freshly grated coconut gives Erissery its authentic taste. If you’re using frozen coconut, make sure it’s fully thawed before grinding it into a paste.
- Don’t Overcook the Pumpkin: The pumpkin should be cooked until soft, but not mushy. A few chunks of pumpkin left unmashed add a nice texture to the dish.
- Temper with Coconut Oil: For the traditional Kerala flavor, it’s essential to use coconut oil for tempering. It adds a unique aroma and richness to the dish that other oils can’t replicate.
Read More: Crispy and Fluffy Uttapam Recipe: A South Indian Breakfast Favorite
Variations of Erissery
While this Best Erissery Recipe uses pumpkin and cowpeas as the primary ingredients, there are a few variations you can try:
- Ash Gourd Erissery: Substitute the pumpkin with ash gourd (winter melon) for a different take on the classic.
- Yam Erissery: Another popular variation is using yam or colocasia (taro root) along with the cowpeas.
- Mixed Vegetable Erissery: For a more diverse version, you can combine pumpkin with other vegetables like raw banana, yam, or green beans.

Erissery Recipe
Equipment
- Pressure cooker (for cooking cowpeas)
- Large pan or pot
- Blender or food processor
- Small skillet (for tempering spices)
Ingredients
For the Erissery:
- 2 cups pumpkin cubed
- 1/2 cup cowpeas (red or black-eyed peas) soaked overnight
- 1 cup grated coconut
- 2 green chilies
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- salt to taste
- water for cooking
For Tempering:
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 2 dried red chilies
- 10-12 curry leaves
- 2 tbsp grated coconut for garnish
Instructions
- 1. Cook the CowpeasDrain the soaked cowpeas and cook them in a pressure cooker with water and a pinch of salt until tender (about 3-4 whistles). Once cooked, set aside.2. Cook the PumpkinIn a large pan, add the cubed pumpkin along with a pinch of turmeric and enough water to cook the pumpkin until soft. Add salt to taste. Once the pumpkin is cooked, lightly mash it with the back of a spoon.3. Prepare the Coconut PasteIn a blender or food processor, grind the grated coconut, green chilies, and cumin seeds with a little water to form a smooth paste.4. Combine the IngredientsAdd the cooked cowpeas and the ground coconut paste to the mashed pumpkin. Mix everything together and cook on low heat for 5-7 minutes, allowing the flavors to meld together. Adjust the consistency by adding water if needed, and check for salt.5. Tempering (Tadka)In a small skillet, heat the coconut oil. Add mustard seeds and let them splutter. Then, add dried red chilies, curry leaves, and grated coconut. Sauté until the grated coconut turns golden brown.Pour this tempering over the Erissery and mix gently.6. ServeServe the Erissery hot with steamed rice or as a side dish in a traditional Kerala sadya (feast).
Notes
- Coconut Oil: Using coconut oil in the tempering enhances the authentic flavor of Erissery. It’s a staple in Kerala cuisine and gives the dish its unique taste.
- Cowpeas Substitution: If you don’t have cowpeas, you can substitute them with red lentils or black-eyed peas.
- Pumpkin Variations: Traditional Erissery uses yellow pumpkin, but you can also use butternut squash or ash gourd for variation.
Conclusion
Erissery is a delightful and healthy dish that captures the essence of Kerala cuisine. This Best Erissery Recipe combines the natural sweetness of pumpkin with the earthiness of cowpeas and the richness of coconut. The final touch of tempering with coconut oil, mustard seeds, and curry leaves adds a burst of flavor that will transport you to the heart of Kerala. Whether you’re serving it as part of a traditional sadya or as a comforting meal with steamed rice, Erissery is sure to become a favorite in your home. Try this simple yet flavorful recipe, and enjoy a taste of South India!