Erissery (എരിശ്ശേരി) is served as one of the special occasion side dish in Kerala, and is one of my favorite. I used to have it commonly in religious feasts, in festival occasions served along with rice porridge and even some time with cooked rice. Typical Erissery preparation is a delicious blend of pumpkin (മത്തങ്ങാ) along with red beans (വൻപയർ), in the traditional coconut masala.
Ingredients
- Pumpkin (മത്തങ്ങാ) pieces : 7 Cups
- Red beans (വൻപയർ) : 1 Cup
- Salt for taste
For grinding:-
- Grated Coconut : 2 Cup
- Turmeric powder : ½ T- sp
- Chilli powder : 2 T-sp (adjust)
- Jeera : ½ T-sp
- Garlic : 2 cloves
For tempering:-
- Mustard seeds : 1 T-sp
- Red chilli : 3
- Curry leaves : 3-4 sprigs
- Coconut : 1 Cup
- Oil : 3 T-sp
Method
- Cook the Red-beans with enough salt and water. (Don’t smash it).
- In a blender/ mixie add the grinding ingredients and make a coarse paste with enough water.
- In a pan/ Kadai add the pumpkin pieces, salt and 2 cup of water and cook it.
- Then add the cooked beans, coconut paste along with 2.5 cup of water and boil well for about 7 minutes.
- In a separate kadai/pan pour the oil and add the mustard seeds and let it splutter
- Add the chilli and fry it and add then add the curry leaves.
- Add the coconut and fry it until golden brown.
- Now add the tempering mix to the erissery and mix it while serving
Tips:-
The consistency may vary individual taste, the preparation here will be semi thick.