Description
A gentle side dish simmering sweet pumpkin and black-eyed peas (cowpeas) soft, combining with coconut paste, topped with roasted coconut at the end.
Restaurants serving Erissery
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pumpkin
- Black-eyed peas(Cowpeas)
- Coconut fine
- Green chilies
- Cumin
- Turmeric
- Mustard seeds
- Red chilies
- Urad Dal
- Curry leaves
- Salt
- Coconut oil
Instructions
- Cut pumpkin bite-sized, boil with black-eyed peas soaked overnight, turmeric, salt, a little water until soft and crumbled.
- Puree coconut fine, cumin, green chilies smoothly in a mixer, add to the boiled pumpkin pot and simmer briefly.
- Heat coconut oil in a small pan, temper mustard seeds, red chilies, curry leaves, Urad Dal, and extra coconut fine until brown and fragrant, vigorously pour into the pot to finish.
Learn more Spice, substitutes, tips
Key spices
Savoriness of roasted coconut and cumin aroma
Substitutes at Japanese supermarkets
Sweet potatoes (substitute with sweet tubers instead of pumpkin)
Pairing
Indica rice、Meals generally
Trivia
[Trend] A traditional dish always included in Kerala's lavish vegetarian set meal 'Sadya'. Pouring scorched coconut (tempering) at the end adds intense savoriness to mild pumpkin sweetness—a genius recipe.
Eating tips & etiquette
[Unique Eating] Serve alongside rice, gently resetting the mouth with the pumpkin's natural sweetness as a palate cleanser after spicy curries!
Allergen
Soy