Erissery is a rich, warm, and healthy traditional dish from Kerala with a unique flavourful taste of the authentic South Indian culture. A staple dish in Kerala Onam Sadhya feast, this delectable recipe Erissery is prepared using vegetables, lentils, and coconut. Traditionally, Erissery is made of pumpkin and red cowpeas, though sometimes raw banana or yam can be included in Erissery. The unique flavour comes from the coconut paste that gets ground with cumin and green chillies, giving the taste an undertone of slight sweetness and spiciness. The pumpkin adds a natural sweetness, while cowpeas add earthy flavour. Being cooked, it is seasoned with a fragrant tempering of coconut oil, mustard seeds, curry leaves, and dried red chillies that will make this dish so aromatic and richly textured. The preparation of this Erissery recipe begins with cooking the cowpeas until they are very soft. The cubed pumpkin and the ground coconut paste are added and allowed to cook to a smooth blend. Then, tempering adds a layer of flavour and a crunch from coconut shavings poured over the dish. Serve the Erissery over steamed rice.

• 100 gms masoor dal
• 500 gms pumpkin
• 1 cup coconut
• 1/2 tsp mustard seeds
• 2-3 red chilli
• 1/2 tsp turmeric powder
• Curry leaves
• 1/2 tsp cumin seeds
• Hing
• 2-3 green chilli
• Salt
• 2 tbsp coconut oil

• Begin by soaking 100 gms of red lentils (masoor dal) in water for at least 30 minutes.
• Take 500 gms of your favourite variety of pumpkin: it can be yellow pumpkin or even butternut squash.
• Drain the lentils and add them to the pressure cooker along with the pumpkin.
• Add 1/2 Tsp of turmeric powder and salt to taste.
• Turmeric adds not only a beautiful yellow colour but also an earthy flavour to the curry.
• Allow it to cook for 3-4 whistles on medium heat. This will make the pumpkin soft and mushy, and the lentils will cook just right to make a good curry base.
• While the lentils and pumpkin are cooking, prepare the coconut paste.
• Take a cup of grated coconut, 2-3 green chillies, and half a Tsp of cumin seeds and grind it to a smooth paste in a blender or food processor.
• Let's temper the spices with this aromatic, flavour-rich curry. Heat 2 Tbsp coconut oil in a pan over medium.
• Add 1/2 Tsp mustard seeds once the oil heats up.
• Add dry red chillies, a pinch of asafoetida (hing), and some curry leaves to the tempering. Let everything stir for a few seconds so that all spices start to exude their flavours.
• Stir gently, and add the cooked pumpkin and lentils into this pan. Allow the mushy pumpkin to break down and mix with the lentils for a smooth, hearty curry base.
• Set it aside for a couple of minutes to simmer and allow the flavours to meld on medium heat.
• Now add freshly ground coconut paste to the pan with pumpkin and lentils.
• Mix everything well until you see that the coconut paste is well incorporated into the curry.
• Coconut paste gives a creamy, rich texture to the dish and a beautiful richness to the curry.
• Let the curry last for 5-7 minutes on medium flame, allowing the flavours to develop and the coconut paste to blend well with the vegetables and lentils.
• Taste the curry and adjust the salt accordingly. The taste should be well balanced, with the smoothness of the coconut balancing out the pumpkin and lentils with mild heat from the green chillies.
• Switch off the flame when everything is cooked well and to your desired consistency.
• The recipe of Erissery is now ready to be served. Erissery goes best with hot rice, chapati or paratha.
• The garnishing at the top with a few leaves of curry or a bit of coconut oil augments the curry's flavour.
• A great side dish on most festive occasions, Erissery calls for no season.