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

190

3

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.

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 Chakraborty2 years ago

What are cowpeas?
Reply
Veena Rani
14 days ago
red chowli, i think!

meetu dhaka2 years ago

cowpeas??
Reply

Vaishali Tandon2 years ago

what is cowpeas? is it easily available in north india?
Reply

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