Authentic Keralan Erissery with Warm Appam
A comforting traditional Keralan curry made with ripe bananas and yellow pumpkin, simmered in a rich coconut paste and tempered with aromatic spices. Finished with golden fried coconut flakes, it pairs wonderfully with warm, fluffy appam for a wholesome meal.
50min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Boil the cubed pumpkin and ripe banana in a pan with turmeric powder, red chili powder, salt, and just enough water until tender and fully cooked.
2
Grind the grated coconut, cumin seeds, and shallots together into a smooth paste using a little water.
3
Add the ground coconut paste to the cooked pumpkin and banana mixture, stirring gently to combine.
4
Simmer the curry on low heat for about 5 minutes until the raw aroma of the coconut disappears and the flavors meld together.
5
In a small frying pan, heat the coconut oil and splutter the mustard seeds.
6
Add the dried red chilies, curry leaves, and the extra grated coconut, frying until the coconut turns golden brown and crisp.
7
Pour the tempering over the hot erissery, cover with a lid to trap the aromas, and serve warm with fluffy appam.
Ingredients
2 cups peeled and cubed yellow pumpkin
1 cup cubed ripe nendran banana or plantain
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
1 cup freshly grated coconut
1/2 teaspoon cumin seeds
2 small shallots
2 tablespoons coconut oil
1 teaspoon mustard seeds
2 dried red chilies
A sprig of fresh curry leaves
1/3 cup freshly grated coconut for tempering
*This AI-generated recipe may contain inaccuracies.