Erissery is a famous traditional recipe of Kerala, the Gods own country. Today I am going to share a Erissery recipe, it has made with a combination of pumpkin/ mathanga, yam/ chena, raw plantain/ ethakaya and pulses like red beans/ van payar, green gram/ cheru payar along with grounded coconut. Its a very famous onam sadya recipe. It is said that onam sadya is not complete without erissery. I am sharing a very typical version of Erissery today. Its one of the easy and delicious tasting recipe. Erissery can be made with pumpkin and red beans alone too. Son lets see recipe with easy step by step cooking pictures and instruction follows.
How to Make Kerala Erissery- Pumpkin Red Beans with Roasted Coconut
Take a blender, add grated coconut, chilly powder, turmeric powder, pepper powder, garlic pods, shallots, cumin seeds. Grind it along with very little water to a coarsely groundedpaste and keep it aside.
Soak red beans and green gram overnight. Here I am not using a pressure cooker, if you want you can use a pressure cook the pulses with enough water. Take a clay pot, add soaked pulses pour enough water. Cover it with a lid and cook until done.
Now add the diced yam and cook uncovered until it is half cooked.
Then add the pumpkin pieces and raw plantain pieces. Cook till the pumpkin turns to soft and tender. Slightly smash the pieces.
Add the ground coconut paste, salt and combine well with pulses and veggies.After adding coconut not allow curry to boil much.
Heat oil in a frying pan , add mustard seeds when it begin to splutter, add dry red chillies, chopped shallots and curry leaves, saute it until shalots turn slightly brown. Add 2 tbsp grated coconut and fry until coconut turns golden brown color. Reduce the flame do not allow to burn.
Transfer this tempering over the curry and combine well. Adjust the salt.Cover and keep it rest for 20 minutes, so that the gravy turn thick and flavors will remain in the curry. Serve it along with rice.
Enjoy!! Happy Cooking.