Authentic Keralan Erissery with Warm Matta Rice
A comforting traditional Keralan curry made with ripe yellow pumpkin and black-eyed peas, simmered in a rich coconut paste and tempered with roasted coconut flakes in coconut oil.
50min
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 soft.
2
Mash a small portion of the cooked pumpkin lightly to help thicken the gravy, then add the cooked black-eyed peas and stir well.
3
Grind the grated coconut, cumin seeds, and dried red chilies into a smooth paste using a little water.
4
Pour the ground coconut paste into the pumpkin and pea mixture, mixing thoroughly and simmering on low heat for 5 minutes until the raw flavors disappear.
5
In a separate small pan, heat virgin coconut oil and splutter the mustard seeds.
6
Add the curry leaves and a handful of grated coconut to the hot oil, roasting until the coconut turns golden brown and aromatic.
7
Pour this tempering over the simmering pumpkin curry, cover with a lid for 5 minutes to infuse flavors, and serve hot with warm matta rice.
Ingredients
2 cups peeled and cubed yellow pumpkin
1/2 cup cooked black-eyed peas (vanpayar)
1 cup freshly grated coconut
2-3 dried red chilies
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 tablespoons virgin coconut oil
1 teaspoon mustard seeds
A sprig of fresh curry leaves
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.