Erissery

🔥 Prep

• Peel and cut the 250 g Yellow Pumpkin into 1-inch cubes.
• Rinse the 50 g Red Cowpeas thoroughly and soak in water for 30 minutes, then drain.
• Measure out 100 g Grated Coconut and 1 tsp Cumin Seeds for grinding.
• Measure out 0.5 tsp Turmeric Powder, 1.25 tsp Salt, and 300 ml Water.
• Measure 2 tbsp Coconut Oil, 1 tsp Mustard Seeds, and count 10 pcs Curry Leaves for tempering.

🔥 Cook

• 1. Place the soaked 50 g Red Cowpeas in a pressure cooker with 150 ml Water and 0.25 tsp Salt, cook for 2 whistles (approx 10 minutes) over medium heat until tender but holding shape. Release pressure naturally.
• 2. In a heavy-bottomed pan, combine the 250 g Yellow Pumpkin cubes, cooked cowpeas (with any remaining liquid), 0.5 tsp Turmeric Powder, 1 tsp Salt, and remaining 150 ml Water. Cover and cook over medium heat for 8-10 minutes until the pumpkin is soft and cooked through.
• 3. While the pumpkin cooks, grind the 100 g Grated Coconut and 1 tsp Cumin Seeds into a coarse paste using 2-3 tbsp water (extra, not from ingredient list). Set aside.
• 4. Once the pumpkin is cooked, mash a few pieces lightly against the side of the pan to thicken the base. Stir in the ground coconut-cumin paste and mix well.
• 5. Simmer the mixture over low heat for 5 minutes until the raw coconut smell disappears and the gravy thickens slightly. Turn off the heat.
• 6. Heat 2 tbsp Coconut Oil in a small tadka pan over medium heat until hot.
• 7. Add 1 tsp Mustard Seeds and let them splutter for 10 seconds.
• 8. Add the 10 pcs Curry Leaves and fry for 5 seconds until crisp and fragrant. Immediately pour this tempering over the cooked Erissery.
• 9. Cover the main pot with a lid for 2 minutes to allow the tempering aromas to infuse into the gravy.

🔥 Serve

• Serve the Erissery warm as a side dish in a traditional Kerala Sadya (feast) spread.
• Pair with steamed Kerala Matta Rice or white rice and a dollop of ghee.
• Accompany with Papadam, Inji Curry (Ginger Pickle), and Pachadi for a complete meal.