Erisserry

Erisserry/ Elissery / Pumpkin & Redgram Gravy

                                                                

 Here comes another sadhya / feast recipe … erissery or elissery.  It is an essential dish during festival feasts 😃. It is a combination of pumpkin, red beans and coconut.  It is usually prepared thick. You can also use yam and raw plantain. It is too easy to prepare this 😉. Unlike other sadya dishes you don’t add yogurt here. Coconut is a must for this curry. You add coconut paste and also you add it while seasoning the curry.  The seasoned coconut adds extra flavor to the curry 😋. Okay then let’s get started.

Preparation time: 20 min

Cooking time: 20 min

Serves: 4

Ingredients

Van payar/ red beans: ½ cup

Pumpkin diced: 1 cup

Turmeric powder: ¼ tsp

Chili powder: ½ tsp

To grind

Coconut: ½ cup

Cumin seeds: ½ tsp

Green chili: 1 (according to your taste)

For seasoning

Coconut oil: 1 tbsp

Mustard seeds: ½ tsp

Curry leaves: 1 spring

Coconut: ¼ cup

Method

1.       Cook red beans in a pressure cooker till soft. Set aside.

2.       Add diced pumpkins to a pan; add enough water,turmeric power and chili powder. Cook till soft in medium heat.

                                                                       

3.       Grind the ingredients mentioned under “to grind” to a smooth paste.Set aside.

                                                                         

4.       Add the coconut paste to the cooked pumpkin. Cook it for two – three minutes stirring in between in medium heat. Add salt.

                                                                        

5.       Add cooked red beans and cook it for two more minutes or until it is heated through. Check for salt. Add water if you need a thin consistency.

                                                                          

6.       Switch off the flame and set it aside.

7.       Heat a pan add oil and add items under “for seasoning " one by one.

                                                              

8.       Simmer the flame and sauté coconut till turns golden brown in color.

                                                                  

9.       Add this to the curry.

                                                                      

10.   Transfer to a serving bowl.

                                                                    

11.   Serve with rice or chapathi.

12.   Enjoy.

Notes

1.       Coconut has to be grinded smooth.

2.       Adding coconut while seasoning is must.