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Best Erissery Recipe

Erissery Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Indian, Kerala
Servings 4 People
Calories 220 kcal

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 Cowpeas
    Drain 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 Pumpkin
    In 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.
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