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

1. Pumpkin (മത്തങ്ങാ) pieces : 7 Cups
2. Red beans (വൻപയർ) : 1 Cup
3. Salt for taste

For grinding:-

4. Grated Coconut : 2 Cup
5. Turmeric powder : ½ T- sp
6. Chilli powder  :  2 T-sp (adjust)
7. Jeera  : ½ T-sp
8. Garlic  : 2 cloves

For tempering:-

9. Mustard seeds : 1 T-sp
10. Red chilli : 3
11. Curry leaves : 3-4 sprigs
12. Coconut : 1 Cup
13. 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.