Erissery is a thick pumpkin curry from the Kerala sadya, made especially at Onam and Vishu. The name is often linked to eriv, meaning heat, a nod to its pepper and chilli, though it is not a very spicy dish. Ripe yellow pumpkin is the usual vegetable, sometimes combined with raw banana or yam, cooked with red cowpeas.
What makes erissery special is the final topping of grated coconut fried in coconut oil with mustard seeds and curry leaves until deep brown. That roasted coconut adds crunch and a toasty aroma to the soft, sweet, partly mashed pumpkin. It is thick enough to scoop and is eaten with rice in the middle of the meal.
At a glance
| Region | Kerala |
|---|---|
| Cuisine | Kerala |
| Diet | Vegan |
| Course | Side dish |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Serves | 5 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | yellow pumpkin / red cowpeas / coconut / cumin / coconut oil |
Ingredients
For the curry
- 1/2 cup red cowpeas, soaked overnight
- 500 g ripe yellow pumpkin, cut into 2 cm cubes
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp salt
For the coconut paste
- 3/4 cup grated coconut
- 1 tsp cumin seeds
- 2 garlic cloves
- 2 green chillies
- 1/2 tsp black peppercorns
For the topping
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 2 dry red chillies
- 2 sprigs curry leaves
- 1/2 cup grated coconut
Method
- Pressure cook the cowpeas with 1.5 cups water for 4-5 whistles until soft.
- Cook the pumpkin with turmeric, chilli powder, salt and 1/2 cup water in a covered pan on medium heat for 8-10 minutes until soft.
- Grind the coconut, cumin, garlic, green chillies and pepper to a smooth paste with a little water.
- Add the cooked cowpeas to the pumpkin and mash lightly with a ladle so about half the pumpkin breaks down and the rest stays in pieces.
- Stir in the coconut paste and simmer on low heat for 5 minutes until thick and the raw smell is gone. Add a little water if it gets too thick.
- For the topping, heat coconut oil, splutter mustard seeds, add red chillies and curry leaves, then add the grated coconut. Fry on medium-low heat, stirring constantly, for 5-6 minutes until it turns deep golden brown.
- Pour the topping over the erissery, mix in half of it and leave the rest on top. Serve warm.
Tips
- Choose a ripe, sweet pumpkin with deep orange flesh.
- Fry the coconut topping patiently; it should be evenly browned, not burnt in spots.
- Raw plantain cubes can replace half the pumpkin for a firmer texture.
Serve with
Rice with sambar, pappadam and other sadya dishes.