Authentic Keralan Erissery with Warm Steamed Brown Rice
A comforting Keralan classic featuring tender pumpkin and raw plantains simmered in a rich, spiced coconut and roasted cumin paste. Topped with fragrant fried coconut flakes, this dish offers a delightful balance of earthy sweetness and spice.
50min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Boil the cubed pumpkin and raw plantain in a pot with turmeric powder, chili powder, and water until tender.
2
Mash a small portion of the cooked vegetables slightly to achieve a thick, cohesive consistency.
3
Add the boiled black-eyed peas to the cooked vegetable mixture and let it simmer on low heat.
4
Grind the grated coconut, cumin seeds, and dry red chilies into a smooth paste with a little water.
5
Stir the ground coconut paste into the simmering vegetable mixture and cook for another 5 minutes, adding salt to taste.
6
In a small pan, heat coconut oil and splutter mustard seeds, then add curry leaves and extra grated coconut until golden brown.
7
Pour the tempering over the erissery, mix well, and serve hot with warm steamed brown rice.
Ingredients
2 cups yellow pumpkin, cubed
1 cup raw plantain, cubed
1/2 cup black-eyed peas (churum peru), boiled
1 cup grated coconut
1 tsp cumin seeds
2-3 dry red chilies
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 tbsp coconut oil
1 tsp mustard seeds
1 sprig curry leaves
Salt to taste
Warm steamed brown rice for serving
*This AI-generated recipe may contain inaccuracies.