Erissery is another traditional Kerala Recipe made using ground coconut paste and finally seasoning with roasted coconut. I have always loved Erissery which my Mom used to prepare once in a while. Mathanga Payaru (Pumpkin Bean) Erissery used to be the most common one prepared by my mom. Errisery can be made using a single vegetable or combination of vegetables. Lentils or Beans may also be added to Erishery.
The most common types of Erissery are made using the following:-
- Mathanga (Pumpkin) and Van Payaru (Red beans)
- Padavalanga (Snake Gourd) and Parippu (Lentils)
- Chena (Yam) and Vazhakka (Raw Plantain)
- Chena (Yam) and VanPayaru (Red beans)
- Kapalanga (Papaya)
For Onam, I decided to make Mathanga Payaru Erissery. I couldn’t get Vanpayaru which is traditionally used in the recipe. So, I used some Dried Red Beans which I bought from an Asian Market. I like my Erishery to be thick but you can alter the consistency by increasing the water content.
- VanPayaru/Red Beans – 1 Cup
- Pumpkin (chopped into medium pieces) – 5 or 6 cups (I used Yellowish Orange variety of Pumpkins)
- Turmeric – 1/4 tsp
- Salt – to taste
- Water – as required
- Grated Coconut – 1 cup
- Turmeric Powder – A pinch
- Garlic Cloves – 2
- Jeera (Cumin) – 1/4 tsp
- Green Chillies – 5 or 6
- Pepper Powder – 1/4 tsp
- Oil – 1 tbsp
- Mustard Seeds – 1/2 tsp
- Dry Red Chillies – 4
- Curry Leaves – A sprig
- Grated Coconut – 1/4 cup
- Finely chopped Shallots (Kunjulli) – 4
- Soak the red beans in water overnight or for atleast 4 hours.
- Grind the grated coconut and other ingredients to a smooth paste and keep aside.
- Pressure cook the red beans in water (add water so as to cover the beans) with 1/4 tsp turmeric powder and salt for around 15 minutes on medium heat. It should be half cooked and not mushy.
- Add the cubed pumpkin pieces and continue to pressure cook on medium flame for 2 more whistles.
- Open the lid and transfer the contents into a big pan. Mash the pumpkin pieces with a spatula. You can leave a few chunky pieces if you like.
- Add the ground coconut paste and cook for 5-7 minutes on medium heat.
- Heat 1 tbsp of oil in a pan and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves.
- Reduce heat, add 1/4 cup of grated coconut and roast for a few minutes till brown. Be careful not to burn it.
- Pour the seasoning over the curry and gently mix everything.