13. ERISSERY

🌿 — Erissery is another gem of Kerala Sadya, usually made with pumpkin (mathanga) and cowpeas (vanpayar) or sometimes yam (chena). It’s mildly spiced, slightly sweet, and coconut-flavored.


🎃 Erissery Recipe (Kerala Onam Sadya Style)

Ingredients:

  • Pumpkin (mathanga), diced – 2 cups

  • Red cowpeas (vanpayar), soaked & cooked – ½ cup

  • Turmeric powder – ¼ tsp

  • Red chili powder – ½ tsp

  • Green chilies – 2 (slit)

  • Salt – to taste

For grinding:

  • Grated coconut – ½ cup

  • Cumin seeds – ½ tsp

  • Green chili – 1

For tempering:

  • Coconut oil – 2 tsp

  • Mustard seeds – ½ tsp

  • Dry red chilies – 2

  • Curry leaves – 1 sprig

  • Grated coconut – 3 tbsp (to roast till golden brown)

🥣 Method

  1. Cook pumpkin & cowpeas

    • In a pan, add pumpkin, turmeric, chili powder, green chilies, salt, and a little water.

    • Cook till pumpkin becomes soft.

    • Add the cooked cowpeas and mix well.

  2. Grind coconut paste

    • Grind coconut, cumin, and green chili into a smooth paste with little water.

    • Add this paste to the pumpkin mixture and simmer gently for 2–3 minutes.

  3. Prepare tempering

    • Heat coconut oil in a pan.

    • Add mustard seeds, dry red chilies, and curry leaves.

    • Add grated coconut and fry until golden brown.

  4. Finish the dish

    • Pour the tempering over the pumpkin mixture.

    • Mix well and drizzle a little fresh coconut oil on top.

✨ Erissery is ready!
It is mildly spiced, nutty from roasted coconut, and balances beautifully with other Sadya dishes 🍃


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