Posted by Anjus on Nov - 20 - 2011 under Curries, Kerala dishes, Vegetarian
Ingredients
  • Pumpkin: 1 cup
  • Red Beans:1/4 cup
  • Green chilly: 1-2 Nos.
  • Grated Coconut: 1/2 cup for grinding, 2-3 tbsp for seasoning
  • Small onions: 5-6 pods
  • Dry chilly: 2-3
  • Curry leaves
  • Turmeric: a pinch
  • Cumin:1/4 tsp
  • Pepper:1/4 tsp
  • Salt
  • Water
  • Oil
  • Mustard seeds
Cuisine: Cooking time: 30-35 mins Serving: 4 people

Initial preparations:

  • Soak the red cow peas in water over the night or for at least 4-5 hours.
  • Peel off pumpkin skin and cut it into medium sized square pieces.
  • Grind together coconut with 2 -3 small onions, turmeric powder,  cumin powder along with a little amount of water.
  • Slice the onion and keep aside.

Erissery

 

Steps:

  1. Cook the beans in a pressure cooker with salt and water until it is half done, say 2-3 whistles.
  2. Open the cooker when the air goes off and add pumpkin pieces and again cook it for another 3-4 whistles or until it is cooked. Make sure that there is enough water in the cooker.
  3. Mash it well with a spoon or something.
  4. Transfer these contents into another pan.
  5. Add the ground paste, pepper powder and cook it well for a few minutes, add salt if required.
  6. Meantime, heat coconut oil in another pan, splutter mustard seeds.
  7. Add small onions, dry chillies and curry leaves and saute well.
  8. Add grated coconut and roast it for a few minutes until it turns a brown color. Make sure it doesn’t get overcooked.
  9. Remove the Pan from fire and pour this seasoning over the curry and mix well.

Works well with rice 🙂

Tips:

  • You could add more water in step 5 if you require it with gravy, as shown in the below picture.


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