Erisseri is a traditional Kerala dish made with pumpkins and beans. Cooked pumpkin and beans are flavored with coconut and mild spices. The dish is finished off by adding seasoned oil and spices along with toasted coconut.
Keyword Pumpkin Curry
Prep Time 10minutes
Cook Time 40minutes
Total Time 1hour
1/3CDry Red Beans
1/2TspSalt Adjust to Taste
1/2 - 1Tsp Cracked Pepper To Taste
1/2CGrated Coconut Loosely Packed - Divided use
1 - 2TbspCoconut Oil
1TspSplit Urad Dal
3 - 4Dried Red Chili
1 - 2SprigsCurry Leaves
Soak the dry red beans in plenty of water for a couple of hours , preferably overnight. Drain the soaking liquid and rinse.
In a thick bottomed pan take one and half cups of water and the beans and cook till the beans are done about 15 to 20 minutes. Or alternately pressure cook the beans .
Skin and slice the pumpkins into even bite sized pieces .
Reserve 2 to 3 Tablespoons of grated coconut and grind the rest with cumin seed to a smooth paste.
Once the beans are cooked add the sliced pumpkins, turmeric and salt . Cover and cook till the pumpkins are soft ,5 to 10 minutes. Reduce heat to low and add the crushed pepper along with the ground coconut. Mix well and taste. Adjust seasonings and turn off the heat.
Heat 1 to 2 Tbsp oil in a small pan (kadai). Add the urad dal and the mustard seeds . Once the seeds crackle add the broken red chilies and curry leaves. Let the chilies smoke and add the reserved grated coconut . Stir fry the coconut till it is browned evenly . Turn off the heat and pour the seasonings along with the oil on top the erissery.
Serve with steamed rice .
Coconut oil is the preferred oil , but in a pinch use ghee or any neutral flavor oil .
For detailed instructions go to https://oventales.com/erisseri/ .