Description

Pumpkin Erissery is a traditional Kerala side dish made with tender pumpkin, red cowpeas, and freshly grated coconut, tempered with mustard seeds, dried red chilies, curry leaves, and toasted coconut. This vegan and gluten-free recipe offers a delightful combination of flavors and textures, perfect for serving with steamed rice during festive occasions like Onam Sadya or as a comforting everyday meal.

Ingredients

Scale

Main Ingredients

2 cups pumpkin, peeled and cubed
1/2 cup red cowpeas (vanpayar) or black-eyed peas, soaked overnight and cooked
1/2 teaspoon turmeric powder
Salt to taste
1/2 cup grated coconut
2 teaspoons cumin seeds
2 cloves garlic
1/4 teaspoon chili powder (optional)

For Tempering

2 teaspoons coconut oil
1/2 teaspoon mustard seeds
2 dried red chilies
1 sprig curry leaves
2 tablespoons grated coconut (for toasting)

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Instructions

Cook the Cowpeas: Drain the soaked red cowpeas and cook them in water until they become soft but not mushy. Once cooked, drain the water and set the cowpeas aside.
Cook the Pumpkin: In a separate pan, add the cubed pumpkin along with turmeric powder, salt, and a little water. Cook on medium heat until the pumpkin is tender yet retains its shape, being careful not to let it become mushy.
Prepare the Coconut Paste: While the pumpkin is cooking, grind the grated coconut, cumin seeds, garlic, and optional chili powder together with a little water to form a coarse paste. Avoid making it too smooth to retain texture.
Combine Ingredients: Add the cooked cowpeas and the coconut paste into the pan with the cooked pumpkin. Stir gently to combine the ingredients well and let it simmer on low heat for 3 to 4 minutes so the flavors meld and the mixture is heated through.
Make the Tempering: Heat the coconut oil in a small pan over medium heat. Add mustard seeds and wait for them to splutter. Then, add dried red chilies, curry leaves, and the 2 tablespoons of grated coconut. Toast the coconut until it turns golden brown, stirring constantly to prevent burning.
Finish the Dish: Pour the hot tempering over the pumpkin mixture, mix gently to distribute the flavors evenly, and turn off the heat. Serve the Pumpkin Erissery hot alongside steamed rice for an authentic Kerala meal experience.

Notes

Pumpkin Erissery is an essential dish in Kerala’s Onam Sadya feast and pairs beautifully with rice, pickle, and papadam.
Use fresh coconut and coconut oil for authentic flavor.
You can substitute or combine pumpkin with other vegetables like yam or raw banana for variation.
Adjust chili powder according to your spice preference or omit for a milder dish.
Ensure the cowpeas are cooked until soft but not broken to maintain texture.