Erissery | How to make Erissery

3 reviews
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BySreelatha Shenoy
Created on 23rd Nov 2015
  • Erissery, How to make Erissery
  • Erissery | How to make Erissery (37 likes)

  • 3 reviews
    Rate It!
  • By Sreelatha Shenoy
    Created on 23rd Nov 2015

About Erissery

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.

Erissery is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Kerala cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Erissery at your home. Erissery by Sreelatha Shenoy will help you to prepare the perfect Erissery at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 45 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Erissery.

  • Prep Time0mins
  • Cook Time45mins
  • Serves4People
Erissery

Ingredients to make Erissery

  • 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

How to make Erissery

  1. Wash and soak cow peas or chawli overnight. Chop the butternut squash into small pieces.
  2. Pressure cook soaked cow peas or chawli. After the steam is fully released, open the pressure cooker.
  3. Once the cow peas is cooked, add the chopped butternut squash pieces to it along with paprika, cayenne, turmeric, salt and cook it uncovered.
  4. Meanwhile, grind the coconut with cumin seeds with a little water to a paste.
  5. Add the ground mix into the cooked squash-cowpeas mix. Bring to a boil and adjust the seasonings as well as consistency.
  6. 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.
  7. Pour the seasoned oil along with the spices and coconut to the boiled curry.
My Tip: Time saving tip: You can pressure cook cowpeas ahead of time and store in an airtight container in the refrigerator for a day or two.

Reviews for Erissery (3)

Monalisa Chakraborty8 months ago
What are cowpeas?
Reply

meetu dhakaa year ago
cowpeas??
Reply

Vaishali Tandona year ago
what is cowpeas? is it easily available in north india?
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