Erissery – Pumpkin Curry with Black Eyed Peas
Erissery is an authentic dish from Kerala and one of the important dishes prepared for Onam Sadya. You can prepare this dish with pumpkin or chenai (yam) or raw plantain. The cow peas or the red beans added to this dish makes it more nutritious and healthy. Serve this delicious curry with rice or roti.
Preparation time: 40 minutes
No. of servings: 4
Spice level: 2.5 out of 5
- 1″ Cubed Pumpkin – 2 cups
- Cow peas or Van payar or Red beans – 1/3 cup
- Curry leaves – one sprig
- Mustard seeds – 1/2 tsp
- Coconut oil – 1 tsp
- Turmeric powder – a pinch
- Salt to taste
- Shredded coconut – 1/4 cup
- Cumin seeds – 1/2 tsp
- Green chili – 2
Method of Preparation:
Grind coconut, cumin and green chilies to a fine paste with a little water. Wash and pressure cook cow peas with 1 cup of water and a pinch of salt.
Add cubed pumpkin in a pan with 1/2 cup of water and a pinch of turmeric powder and a little salt. When vegetable is cooked add ground coconut paste, 1/4 cup of water and half of the curry leaves.
Bring it to a boil and add cooked cow peas. Cook until it becomes a thick curry.
For tempering: Heat a tsp of coconut oil in a small pan, add mustard seeds and let it splutter. Add curry leaves and add this tempering to the prepared Erissery.
Serve with rice or roti.