Authentic Keralan Erissery with Warm Steamed Matta Rice
A comforting traditional South Indian delicacy featuring ripe pumpkin and tender black-eyed peas simmered in a rich, aromatic coconut and cumin paste, finished with a fragrant mustard and curry leaf tempering 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
Add the cooked black-eyed peas to the boiled pumpkin and gently mash a few pieces to thicken the gravy.
3
Grind the grated fresh coconut, cumin seeds, and green chillies into a smooth, thick paste with a splash of water.
4
Pour the ground coconut paste into the pumpkin and pea mixture, stirring well and simmering on low heat for five minutes.
5
Heat coconut oil in a small pan for the tempering, spluttering the mustard seeds, dried red chillies, and fresh curry leaves.
6
Add the thin coconut slices to the tempering pan and fry until golden brown and crispy.
7
Pour the hot tempering over the simmering erissery, turn off the heat, and let it rest covered for ten minutes before serving warm with steamed 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 teaspoon cumin seeds
2 small green chillies
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 tablespoons coconut oil
1 teaspoon mustard seeds
2 dried red chillies
1 sprig fresh curry leaves
2 tablespoons thin coconut slices for tempering
Salt to taste
*This AI-generated recipe may contain inaccuracies.