One of the side dishes served in Kerala Sadya…
For this year’s Onam Sadya, I ventured into making a few new dishes, one of them being Erissery. With so many variations out there, I particularly enjoyed this version, where roasted ground coconut is blended with red beans and pumpkin. The addition of roasted coconut elevates any dish, and this one is no exception. I opted for pumpkin in my recipe, though some versions also include raw plantain or elephant yam.
Erissery is not only rich in protein but also incredibly flavourful. It pairs beautifully with chapati, roti, or rice. Enjoy!
Erissery- Sadya dish- Pumpkin and Red Beans in Roasted Coconut Gravy
Prep time
Cook time
Total time
Author: Thas
Recipe type: Side
Cuisine: Indian
Serves: 6 People
Ingredients
For roasting
- Coconut, grated- ½ cup
- Mustard seeds- ½ tsp
- Dried red chilies- 4
- Small or pearl onions- 3
- Curry leaves- 1 sprig
- Oil- 2 tbsp
Cooking in pressure cooker
- Pumpkin, diced- 1 cup
- Red kidney beans or red cow peas, soaked in water- 1 cup
- Turmeric powder- ¼ tsp
- Chili powder- ½ to 1 tsp
- Salt- 1½ tsp
- Water- 1½ cups
For seasoning
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Dried red chilies- 2
- Curry leaves- 1 sprig
Instructions
- Soak the red kidney beans or red cow peas in water for 4 hours.
- To a frying pan kept over medium heat, add oil, grated coconut and all the other ingredients mentioned for roasting, roast till coconut turns golden brown in color. Let cool down.
- Grind the roasted coconut along with ½ cup water to make a smooth paste. Keep it aside.
- Cook the soaked beans in a pressure cooker along with turmeric powder, chili powder, salt and water for 3 to 4 whistles or till the beans have cooked well.
- Open the pressure cooker lid, add the diced pumpkin and cook till the pumpkin turns soft and gets mashed up.
- Add the ground roasted coconut paste, combine well and cook for a few minutes till the coconut paste has cooked well and the gravy thickens.
- Take the cooker off the heat and keep it covered.
- Make the tempering: Heat a frying pan, add oil. Let the oil turn hot.
- Add mustard seeds, let them splutter.
- Add dried red chilies and curry leaves, fry for a few seconds.
- Pour the tempering over the erissery, keep it covered for sometime.
- This is one of the sides dishes served in Kerala Sadya, can also be enjoyed with rice, chapati, roti etc. Enjoy!
