Erissery

A traditional and wholesome dish from Kerala, Erissery combines ripe pumpkin and red oriental beans (often known as red cowpeas) cooked gently with a fragrant coconut paste. Mildly spiced and finished with a tempering of curry leaves and red chillies, this dish is a must-have during festive occasions like Onam and pairs wonderfully with steamed rice.

Ingredients

• 2 cups ripe pumpkin, sliced into pieces
• ½ cup red oriental beans (soaked overnight)
• 1 cup coconut milk
• 2 tsp oil
• 2 dried red chillies
• 1 tsp mustard seeds
• 2 sprigs curry leaves
• Water as required
• Salt to taste

To be ground into a paste:

• 1 cup grated coconut
• 1 small onion
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• 2–3 green chillies
• 2 garlic pods

Method

1. Soak the beans:

   • Begin by rinsing the red oriental beans thoroughly under running water.
   • Soak them overnight (8–10 hours) in enough water to soften them.
   • This helps the beans cook evenly and become tender without splitting apart.

2. Cook the beans and pumpkin:

   • Drain the soaked beans and transfer them to a deep pan or pressure cooker.
   • Add the pumpkin pieces, salt, and enough water to cover the mixture.
   • Cook until both the beans and pumpkin turn soft — in a pressure cooker, this usually takes 3–4 whistles, or about 20 minutes in an open pot.
   • The pumpkin should retain its shape while being soft enough to mash lightly with a spoon.

3. Prepare the coconut paste:

   • In a blender, combine grated coconut, onion, cumin seeds, turmeric powder, green chillies, and garlic pods.
   • Add a few tablespoons of water and grind to a smooth paste.
   • The paste should be thick and creamy, forming the flavorful base of the Erissery.

4. Add the coconut paste:

   • Once the pumpkin and beans are cooked, add the ground coconut paste to the mixture.
   • Stir gently to blend all ingredients.
   • Bring the mixture to a gentle boil on low flame and cook for 3–5 minutes, allowing the flavors to combine.
   • Avoid over-boiling, as it may cause the coconut paste to split.
   • Once done, remove from heat and keep aside.

5. Prepare the tempering (tadka):

   • In a small pan, heat 2 tsp of oil over medium flame.
   • Add mustard seeds and let them splutter.
   • Then add dried red chillies and curry leaves, sautéing briefly until aromatic.
   • This tempering infuses the dish with a deep, earthy aroma that balances the sweetness of the pumpkin.

6. Add coconut milk and finish:

   • Lower the flame and pour the coconut milk into the tempering pan.
   • Stir well and cook for just 1–2 minutes — do not boil vigorously, as coconut milk can curdle.
   • Pour this tempering mixture over the prepared pumpkin-bean curry.
   • Mix gently to combine all elements into a creamy, fragrant curry.

7. Serve:

   • Serve the Erissery hot with steamed rice or as part of a traditional Onam Sadhya feast.
   • Garnish with a few fried curry leaves or a sprinkle of roasted coconut for added flavor and texture.

Chef’s Tips

• You can substitute red oriental beans with cowpeas (vanpayar) if preferred.
• For a richer version, roast 2 tablespoons of coconut until golden brown and sprinkle it on top before serving.
• If using canned coconut milk, dilute slightly with water before adding.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently before serving.