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Photo of Erissery by Sreelatha Shenoy at BetterButter
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Erissery

Nov-23-2015
Sreelatha Shenoy
0 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Kerala
  • Side Dishes
  • Vegan

Ingredients Serving: 4

  1. 11/2 lb (600-700 grams) Butternut Squash/Pumpkin
  2. 1 cup Coconut (fresh or frozen thawed)
  3. 1-2 whole Red chillies (optional)
  4. 10-12 Curry leaves
  5. 2-3 tbsp Coconut (fresh or frozen thawed)
  6. 1 tbsp Coconut oil
  7. 1 tsp Cayenne/Indian red Chilli powder (as per taste)
  8. 1 tsp Mustard
  9. 1 tsp Cumin seeds/Jeera
  10. 3/4 tsp Ground Turmeric/Haldi
  11. Salt to taste
  12. 11/2 lb (600-700 grams) Butternut Squash/Pumpkin
  13. 1 cup Coconut (fresh or frozen thawed)
  14. 3/4 cup Cowpeas/vanpayar; soaked overnight
  15. 1-2 whole Red chillies (optional)
  16. 10-12 Curry leaves
  17. 2-3 tbsp Coconut (fresh or frozen thawed)
  18. 1 tbsp Coconut oil
  19. 1 tsp Cayenne/Indian red Chilli powder (as per taste)
  20. 1 tsp Mustard
  21. 1 tsp Cumin seeds/Jeera
  22. 3/4 tsp Ground Turmeric/Haldi
  23. Salt to taste

Instructions

  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.

Reviews (3)  

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Monalisa Chakraborty
Jan-25-2017
Monalisa Chakraborty   Jan-25-2017

What are cowpeas?

meetu dhaka
May-27-2016
meetu dhaka   May-27-2016

cowpeas??

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