Erissery

Erissery

Erissery is one of the main dishes for a kerala sadhya that is usually prepared for the Onam festival. It very well goes with plain rice as a side dish and is prepared out of pumpkins and brown peas. Sadhya is a variety of vegetarian dishes traditionally served on a banana leaf for  auspicious occasions in kerala. I was always a non veg lover but Onam 2015 has brought in a new taste in me. For the first time I made 13 main dishes for my sadhya and obviously all veg! Felt like an achievement!

Ingredients

• Brown peas ( vanpayar) : 3-4 tbsp
• Pumpkin : 250 gms
• Coconut grated : 1/3 rd cup
• Jeera or cumin seeds : 1 tsp
• Salt
• Red chilli whole : 2-3
• Green chilli : 2
• Mustard seeds : 1tsp
• Garlic pods : 2
• Turmeric : 1/2 tsp
• Curry leaves : 1 sprig
• Oil : 2 -3 tsp

Method

1. Pressure cook the brown peas with very little salt in little water for about 5-6 whistles
2. Once the pressure is released add pumpkin cubes along with the turmeric powder , garlic pods and green chillies to the same water and cook for 2 whistles. Water just to cover half of pumpkins is sufficient.
3. Meanwhile grind the coconut and jeera seeds to a smooth paste by adding little water.
4. Once the pumpkins are cooked add the coconut jeera paste and mix well on medium flame for 2-3 minutes or until the erissery is thick and all excess water evaporates
5. Prepare tempering by adding oil to a pan and once oil is hot enough splutter the mustard seeds and red chilli and switch off flame and add curry leaves. Pour the tempering on to the erissery.

Mouth watering erissery is ready and serve it with rice.

Happy cooking !!
Shabana