Erisserry It is a traditional Kerala recipe, made with yellow pumpkin, together with coconut, brown cow peas and other simple ingredients. Let’s see how to make this dish simple but tasty with images and video steps.
This is often served as part of a lunch on special occasions and festivals such as Onam. But you can do it at any time to enjoy this!
Take a look at mine of mine Kerala, Cleaning inji AND Pachadi of the Ananas recipe On this site.
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Ingredients
- Pumpkin (yellow) – Mathan/ Mathanga – I prepared erisyry with this in this recipe
- Marrone cowpeas (Vanpayar)
- Grated coconut – As a base, for wealth and taste and roasted on outline, it gives a consistency and a flavor.
- Cumin seeds – for the aroma
- Small onion TRAGOGNO FOR TEST. But if you are organizing festivals, please omet.
- Killies – For spices. I used fresh red fresh chili pepper, I use green chili pepper for more flavor. Even a dry red chilli pepper while temperature.
- Turmeric dust For color and it is goodness.
- Curry leaves for flavor
- Salt to taste
- Coconut oil To timE, adds flavor.
Check my recipe card for the complete list and exact measurements.
Passo step images
1
2. The next day, drain the water, wash and keep aside.
3. Take cowpeas soaked, cubes, turmeric pumpkin, salt and 1 cup of water in a pressure cooker.
4. Then cooking cooking for only 2 whistles.
5. Once the natural pressure is released, open and controls Doneness. Cowpeas should be soft to press.
6. Meanwhile it grinds the coconut (save 2 tablespoons to roast) with little water, chilli pepper, onion and cumin seeds.
7. It can be a coarse paste but make sure you don’t add too much water.
8. Then add the pasta to the ground to the cooked pumpkin and mix well.
9. Also boil until you get a homogeneous consistency. Okay if part of the pumpkin is crushed.
10. After that interruption of the stove and heat a pan with oil to time Once the oil is hot, spructor mustard, add urad from and red pepper.
11. Then add curry leaves and add the reserved coconut 2 tablespoons of coconut.
12. Roaded up to golden colors.
Finally, add to the erisyry and mix to serve.
Mantan Eriser is ready to serve Oman Sadhya or Vishu Sadhya in you. You can also do it on normal days even for lunch as a side.
Replacements and variations
- Onion: Although I have added the onion, there is also a version that does not use onion.
- Chili: Instead of fresh pepper, use black pepper while grinding the coconut.
- Vegetables: You can use Elephant Yam or Plantain to make a variation.
- It also uses long green green beans instead of dry brown cow peas.
Best suggestions
- Immerse brown cow peas (vanpayar) during the night helps to cook easy.
- The dish should have a homogeneous consistency so that it looks perfect while needing on a banana leaf.
Life life
Since it is an additional coconut dish, it should be consumed soon or within 2 days in the refrigerator.
Serve suggestions
Serve as part of a Sadhya, I love having it with Kerala Papadam.
Recipe card
Erisker recipe | Mathanga Eriser
Erisry is a traditional Kerala recipe, made with yellow pumpkin, together with coconut, brown cow peas and other simple ingredients.
Measurements of the cup
Ingredients
- 2 cups Pumpkin cubes
- ¼ cup Brown cow peas Vanpayar, soaked during the night
- ¼ teaspoon Turmeric
- Salt
To grind
- ½ cup Grated coconut
- ½ teaspoon Cumin seeds
- 1 Green chilli or 4 black pepper
- 2 Small onions Optional
Lean
- ½ teaspoon Mustard
- 1 teaspoon The office gave
- 1 Chilli red
- 1 sprig Curry leaves
- 2 table spoon Grated coconut
Prevent the screen from becoming dark
Instructions
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Wash first place and immerse the brown cowpeas (Vanpayar) during the night.
-
The next day, drain the water, wash and keep aside.
-
Take cowpeas soaked, cubes, turmeric pumpkin, salt and 1 cup of water in a pressure cooker.
-
Then cook for pressure for only 2 whistles.
-
Once the pressure is released of course, open and controls Doneness. Cowpeas should be soft to press.
-
In the meantime, grind the coconut (save 2 tablespoons to roast) with little water, chilli pepper, onion and cumin seeds.
-
It can be a coarse paste but make sure you don't add too much water.
-
Then add the cooked pumpkin earth paste and mix well.
-
Boil also until you get a homogeneous consistency. Okay if part of the pumpkin is crushed.
-
Then turn off the stove and heat a pan with oil to timey. Once the oil is hot, spructor mustard, add urad from and red pepper.
-
Then add the curry leaves and add the coconut reserved 2 tablespoons of coconut.
-
Roomed up to golden colors.
-
Finally, add to the erisyry and mix to serve.
Video
Notes
- Immerse brown cow peas (vanpayar) during the night helps to cook easy.
- The dish should have a homogeneous consistency so that it looks perfect while needing on a banana leaf.
- I used fresh but ripe chili pepper. You can also use green pepper or black pepper.
