An unavoidable dish in the Kerala menu, let it be for the festival sadyas of Onam, Vishu etc or the birthday sadyas of family members. It is said that erisseri is a must for a piranaal( star birthday- as per the Malayalam calendar) sadya.
250 gms ripe pumpkin, cut into cubes
1/4 cup vanpayar/red cow peas
1/2 cup grated coconut + 2 Tbsp
1/2 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1/4 tsp turmeric powder
1 tsp red chilli powder
2 Tbsp coconut oil
salt to taste
- Soak the red cow peas/vanpayar for 2-3 hours.
- Pressure cook the peas adding enough water and a pinch of salt ,such that the peas lie submerged on a medium low flame for 3 whistles. Allow the pressure to settle by itself. The peas should be soft and tender but not mashed.(If you have not soaked the peas, more number of whistles will be required)
- In the meantime, in another pot add the pumpkin, turmeric powder, chilli powder and add 2-3 cups of water. Bring it to a boil and then simmer and cook until the pumpkin turns soft and cooked.
- Add the cooked vanpayar to the pumpkin and mix well. Add salt and cook until everything is mixed well and turns thick.
- Grind half cup coconut with the cumin seeds into a fine paste.
- Add this paste to the pumpkin and vanpayar mixture and mix well. Cook for a few minutes and then remove from heat.
- Heat the coconut oil in a small pan. Oncce hot add the mustard seeds. As the the mustard starts to pop add the curry leaves and 2 Tbsp shredded coconut . Roast well until the coconut turns light brown in colour. Add this to the prepared pumpkin dish. Cover immediately with a lid so that the aroma of the fried coconut gets infused in the dish. Keep undisturbed for a few minutes.
- Mix well and serve.