Erissery is a traditional Kerala recipe. It is made with combination of yellow pumpkin and black eyed beans. This Erissery is prepared during festive days like Onam, Vishu etc. It is generally served with steamed rice and sambar. If it is prepared to a thin consistency, it can be served with steamed rice without the Sambar as well.
Yellow Pumpkin cut into cubes – 1 ½ cup
Black Eyed Cow Peas (Chowli/ Karamani) – ¾ cup (Soaked in water for 8 Hours)
Turmeric Powder – ¼ tsp
Salt to taste
To Grind to a coarse Paste:
Fresh Grated Coconut – ½ cup
Cumin Seed (Jeera) – ½ tsp
Green Chilli – 2
Shellots – 3 (optional)
Whole Black Pepper – ¼ tsp
Coconut Oil – 1 tbsp
Mustard Seed (Rai) – ½ tsp
Red Chillies – 2
Curry Leaves – from 1 twig
Grated Coconut – 2 tbsp
Remove the skin and seeds of the pumpkin and discard. Cut the skinned Pumpkin into medium sized pieces. Rinse and keep aside.
Take all the ingredients for grinding in a small mixer jar and grind them together with very little water to a coarse paste. Keep aside.
Pressure cook the soaked Black Eyed Peas with 1 ½ cup of water for 2 to 3 whistles till the peas become soft (not mashed). Allow it to cool on its own.
Add the yellow Pumpkin & Salt. If necessary, add a cup of water to make the Erissery a little thin. Pressure cook again for just one to two whistle.
Open the pressure cooker and add the ground paste. Mix well and keep the heat on simmer.
In the meanwhile, heat the oil in a pan. Add Mustard Seeds and allow it to crackle. Add Red Chilli and Curry Leaves.
In a few seconds, add the grated Coconut.
Roast it for a couple of minutes in low flame.
Add this content to the simmering Erissery. Mix well.
Plantain can also be used in place of Pumpkin.