Authentic Keralan Erissery with Matta Rice
A comforting traditional South Indian delicacy featuring ripe pumpkin and black-eyed peas simmered in a rich coconut gravy, tempered with aromatic mustard seeds and fried shallots. Served alongside warm, earthy red matta rice for a complete and wholesome meal.
55min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Boil the cubed pumpkin in a pot with a little water, turmeric powder, and salt until tender and easily mashable.
2
Lightly mash a portion of the boiled pumpkin to help thicken the gravy, then stir in the cooked black-eyed peas.
3
Grind the grated coconut, cumin seeds, and dried red chilies into a smooth paste with a splash of water.
4
Add the ground coconut paste to the pumpkin and bean mixture, simmering on low heat for 5 minutes until the raw coconut flavor disappears.
5
In a separate small pan, heat coconut oil and crackle the mustard seeds.
6
Add sliced shallots and curry leaves to the hot oil, frying until golden brown and crispy.
7
Add the extra grated coconut to the tempering and fry until it turns a deep golden brown color.
8
Pour the fragrant tempering directly over the hot pumpkin curry and cover with a lid to trap the aromas.
9
Serve the warm Erissery alongside freshly cooked Kerala matta rice.
Ingredients
2 cups peeled and cubed yellow pumpkin
1/2 cup cooked black-eyed peas (vanpayar)
1 cup grated fresh coconut
3-4 dried red chilies
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 sprig fresh curry leaves
4 shallots, thinly sliced
2 tablespoons freshly grated coconut for tempering
Salt to taste
2 cups cooked Kerala matta rice for serving
*This AI-generated recipe may contain inaccuracies.