Erissery is a conventional Kerala recipe, made with Yellow pumpkin, together with coconut, brown cow peas and different easy elements. Let’s examine methods to make this straightforward but flavourful dish with step-by-step footage and video.
That is typically served as a part of a lunch throughout particular events and festivals like onam. However you can also make it anytime to take pleasure in this!
Try my different Kerala olan, Puli inji and Pineapple pachadi recipe on this web site.
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Substances
- Pumpkin (yellow) – Mathan/ Mathanga – I ready erissery with this on this recipe
- Brown cowpeas (Vanpayar)
- Grated coconut – as Base, for richness & style and roasted for garnish, provides a texture and flavour.
- Cumin seeds – for aroma
- Small onion shallots for taste. However if you’re making for festivals, please omit.
- Chilies – for spice. I used pink ripe recent chilli, use inexperienced chilli for extra flavour. Additionally a dry pink chilli whereas tempering.
- Turmeric powder for coloration and it is goodness.
- Curry leaves for taste
- Salt to style
- Coconut oil for tempering, provides flavour.
Examine my recipe card for full listing and precise measurements.
Step-by-step photos
1. Wash firstly and soak brown cowpeas (vanpayar) in a single day.
2. Subsequent day, drain the water, wash and maintain apart.
3. Take soaked cowpeas, cubed pumpkin, turmeric, salt and 1 cup water in a strain cooker.
4. Then strain prepare dinner for simply 2 whistles.
5. As soon as strain is launched naturally, open and examine for doneness. The cowpeas must be delicate to press.
6. In the meantime grind coconut (save 2 tablespoon for roasting) with little water, chilli, onion and cumin seeds.
7. It may be a rough paste however make certain to not add an excessive amount of water.
8. Then add the bottom paste to cooked pumpkin and blend properly.
9. Boil moreover till you get a homogenous consistency. It’s okay if a number of the pumpkin will get mashed.
10. After that swap off the range and warmth a pan with oil for tempering. As soon as oil is scorching, splutter mustard, add urad dal and pink chilli.
11. Then add curry leaves and add the reserved 2 tablespoon coconut.
12. Roast till golden in color.
Lastly, add to the erissery and blend to serve.
Manthan erissery is able to serve in you Onam sadhya or Vishu sadhya. You can also make this in common days too for lunch as facet.
Substitutions & Variations
- Onion: Although I’ve added onion, there may be additionally a model that doesnot use onion.
- Chilli: As an alternative of recent chilli, use black pepper whereas grinding coconut.
- Vegetable: You should utilize elephant Yam or Plantain to make a variation.
- Use recent inexperienced lengthy beans too as an alternative of dried brown cow peas.
Prime ideas
- Soaking brown cow peas (vanpayar) in a single day helps simple cooking.
- The dish ought to have a homogenous texture in order that it seems excellent whereas serving over a banana leaf.
Shelf life
Since it’s coconut added dish, it must be consumed quickly, or inside 2 days in fridge.
Serving Suggestion
Function a part of a Sadhya, I like to have it with Kerala papadam.
Recipe card
Erissery Recipe | Mathanga Erissery
Erissery is a conventional Kerala recipe, made with Yellow pumpkin, together with coconut, brown cow peas and different easy elements.
Cup measurements
Substances
- 2 cups Pumpkin cubed
- ¼ cup Brown cow peas vanpayar, soaked in a single day
- ¼ teaspoon Turmeric
- Salt
To Grind
- ½ cup Grated coconut
- ½ teaspoon Cumin seeds
- 1 Inexperienced chilli or 4 black pepper
- 2 Small onions Non-obligatory
To Mood
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 Purple chilli
- 1 sprig Curry leaves
- 2 tablespoon Grated coconut
Stop your display from going darkish
Directions
-
Wash firstly and soak brown cowpeas (vanpayar) in a single day.
-
Subsequent day, drain the water, wash and maintain apart.
-
Take soaked cowpeas, cubed pumpkin, turmeric, salt and 1 cup water in a strain cooker.
-
Then strain prepare dinner for simply 2 whistles.
-
As soon as strain is launched naturally, open and examine for doneness. The cowpeas must be delicate to press.
-
In the meantime grind coconut (save 2 tablespoon for roasting) with little water, chilli, onion and cumin seeds.
-
It may be a rough paste however make certain to not add an excessive amount of water.
-
Then add the bottom paste to cooked pumpkin and blend properly.
-
Boil moreover till you get a homogenous consistency. It's okay if a number of the pumpkin will get mashed.
-
After that swap off the range and warmth a pan with oil for tempering. As soon as oil is scorching, splutter mustard, add urad dal and pink chilli.
-
Then add curry leaves and add the reserved 2 tablespoon coconut.
-
Roast till golden in color.
-
Lastly, add to the erissery and blend to serve.
Video
Notes
- Soaking brown cow peas (vanpayar) in a single day helps simple cooking.
- The dish ought to have a homogenous texture in order that it seems excellent whereas serving over a banana leaf.
- I used recent however ripe chilli. You should utilize inexperienced chilli or black pepper too.