Name: Erissery recipe by Sreelatha Shenoy at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 11/2 lb (600-700 grams) Butternut Squash/Pumpkin; 1 cup Coconut (fresh or frozen thawed); 1-2 whole Red chillies (optional); 10-12 Curry leaves; 2-3 tbsp Coconut (fresh or frozen thawed); 1 tbsp Coconut oil; 1 tsp Cayenne/Indian red Chilli powder (as per taste); 1 tsp Mustard; 1 tsp Cumin seeds/Jeera; 3/4 tsp Ground Turmeric/Haldi; Salt to taste; 11/2 lb (600-700 grams) Butternut Squash/Pumpkin; 1 cup Coconut (fresh or frozen thawed); 3/4 cup Cowpeas/vanpayar; soaked overnight; 1-2 whole Red chillies (optional); 10-12 Curry leaves; 2-3 tbsp Coconut (fresh or frozen thawed); 1 tbsp Coconut oil; 1 tsp Cayenne/Indian red Chilli powder (as per taste); 1 tsp Mustard; 1 tsp Cumin seeds/Jeera; 3/4 tsp Ground Turmeric/Haldi; Salt to taste

ABOUT Erissery RECIPE

I cannot have enough of this golden beauty – the butternut squash. The other day, I bought a big one from the grocery store. Half of the butternut squash went into making some pan roasted squash with baby spinach. The other half went into a traditional dish called Erissery that I have grown to love more and more, every time I make it.

Ingredients Serving: 4

11/2 lb (600-700 grams) Butternut Squash/Pumpkin
1 cup Coconut (fresh or frozen thawed)
1-2 whole Red chillies (optional)
10-12 Curry leaves
2-3 tbsp Coconut (fresh or frozen thawed)
1 tbsp Coconut oil
1 tsp Cayenne/Indian red Chilli powder (as per taste)
1 tsp Mustard
1 tsp Cumin seeds/Jeera
3/4 tsp Ground Turmeric/Haldi
Salt to taste
11/2 lb (600-700 grams) Butternut Squash/Pumpkin
1 cup Coconut (fresh or frozen thawed)
3/4 cup Cowpeas/vanpayar; soaked overnight
1-2 whole Red chillies (optional)
10-12 Curry leaves
2-3 tbsp Coconut (fresh or frozen thawed)
1 tbsp Coconut oil
1 tsp Cayenne/Indian red Chilli powder (as per taste)
1 tsp Mustard
1 tsp Cumin seeds/Jeera
3/4 tsp Ground Turmeric/Haldi
Salt to taste

Instructions

Wash and soak cow peas or chawli overnight. Chop the butternut squash into small pieces.
Pressure cook soaked cow peas or chawli. After the steam is fully released, open the pressure cooker.
Once the cow peas is cooked, add the chopped butternut squash pieces to it along with paprika, cayenne, turmeric, salt and cook it uncovered.
Meanwhile, grind the coconut with cumin seeds with a little water to a paste.
Add the ground mix into the cooked squash-cowpeas mix. Bring to a boil and adjust the seasonings as well as consistency.
Heat coconut oil in a small pan. Add mustard seeds and when they splutter, add the whole red chillies, curry leaves and coconut. Fry till the coconut turns brown and the whole seasoning mix turns aromatic.
Pour the seasoned oil along with the spices and coconut to the boiled curry.

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