Authentic Keralan Erissery with Roasted Coconut
A comforting traditional Kerala curry featuring ripe pumpkin and black-eyed peas simmered in a rich, spiced coconut gravy. Finished with a golden tempering of mustard seeds and fried shallots for an irresistible aroma.
50min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Boil the cubed pumpkin in a pot with a little water, turmeric powder, green chilies, and salt until soft and tender.
2
Mash a small portion of the cooked pumpkin lightly to help thicken the gravy, then add the cooked black-eyed peas.
3
Grind half of the grated coconut, cumin seeds, and shallots into a smooth paste using a little water.
4
Pour the ground coconut paste into the pumpkin mixture and let it simmer on low heat for 5 minutes until the raw coconut smell disappears.
5
In a separate small pan, heat coconut oil and add the remaining grated coconut, frying it until golden brown and crisp.
6
In the same oil, splutter the mustard seeds, add dried red chilies, and fresh curry leaves.
7
Pour the tempering and the roasted coconut over the simmering curry, mix well, cover, and turn off the heat before serving hot with steamed rice.
Ingredients
2 cups yellow pumpkin, peeled and cubed
1/2 cup cooked black-eyed peas (vanpayar)
1 cup grated coconut
1/2 tsp turmeric powder
2-3 green chilies, slit
1 tsp cumin seeds
2 small shallots
2 tbsp coconut oil
1 tsp mustard seeds
2 dried red chilies
A sprig of curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.