Erissery | How to make Erissery

By Sreelatha Shenoy  |  23rd Nov 2015  |  
4.3 from 3 reviews Rate It!
  • Erissery, How to make Erissery
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

189

3





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 an authentic dish which is perfect to serve on all occasions. The Erissery is delicious and has an amazing aroma. Erissery by Sreelatha Shenoy will help you to prepare the perfect Erissery in your kitchen at home. Erissery needs few minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Erissery. This makes it easy to learn how to make the delicious Erissery. In case you have any questions on how to make the Erissery you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sreelatha Shenoy. Erissery will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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 Chakraborty10 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?
Reply

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