Erissery is a traditional Kerala dish prepared with yellow pumpkin, coconut and spices and it is specially made on festive occasions like Onam and Vishu. There are many varieties of erissery. But I have done this with yellow pumpkin and ground coconut paste and garnished with roasted coconut. Erissery is one of the delicacies of Kerala Sadya.
- Yellow pumpkin - 250 gms
- Turmeric powder - 1/4 teaspoon
- Salt to taste
- Whole red chillies - 5 nos
- Grated coconut - 1/2 cup
- Cumin seeds - 1 teaspoon
- FOR TEMPERING/SEASONING
- Coconut oil - 50 ml
- Mustard seeds - 1 teaspoon
- Grated coconut - 2 teaspoons
- 1 string of curry leaves
HOW TO MAKE ERISSERY RECIPE Wash, peel and chop pumpkin into medium pieces.
Pressure cook the pumpkin pieces with salt and turmeric powder or boil separately in a vessel of water till it becomes soft.
Mash the boiled pumpkin and set aside.
Grind 3 red chillies, 1/2 cup grated coconut and cumin seeds into a smooth paste by adding little water. (ground coconut mixture)
Add this ground coconut mixture to the mashed pumpkin.
Add little water if required. Boil this curry till it becomes of a thick consistency.
Heat coconut oil in a frying pan. Add mustard seeds. Once the mustard seeds stop spluttering, add 2 broken red chillies, curry leaves and 2 teaspoons of grated coconut.
Add this seasoning to the curry and serve hot with rice.
Note : Erissery can also be prepared by substituting different vegetables like yam and fresh plaintains.