Errissery is a Saddhi (Sadhya/Feast) special in Kerala. It is prepared using Pumpkin, Yam, Jackfruit or with a combination of Raw Banana and Yam. Vegetables are cooked and simmered in a coconut paste and then again topped with roasted coconut. A very flavorful curry that can be enjoyed with rice and some pickle or with any thogayal or pachadi.
Serves - 2
What you'll need
- Pumpkin – 2 cups, cut into bite sized cubes
- Turmeric Powder – ¼ tsp
- Salt to taste
To Grind- Scraped Coconut – ¾ cup
- Cumin Seeds – ½ tsp
- Dried Red Chilly – 1
To Roast
- Scraped Coconut – ¼ cup
To Temper
- Mustard Seeds – ½ tsp
- Urad Dal – ½ tsp
- Dried Red Chilly – 1 (optional)
- Curry Leaves - few
Method
- Cook the pumpkin pieces in 1.5 cups of water with salt and turmeric powder, until soft.
- Grind coconut, cumin seeds and red chilly to a smooth paste using little water.
- Once the pumpkin pieces are cooked, add the ground paste to the cooked pumpkin pieces, mix well and simmer for 3 to 4 minutes or until it starts boiling.
- Remove from heat.
- Now heat a small frying pan, add a tsp of oil and roast the coconut until dark brown.
- Add this browned coconut to the pumpkin coconut mixture and mix.
- Finally temper with mustard seeds, urad dal, red chilly and curry leaves.
Serve this delicious Mathan Erisserry with white steamed rice and thogayal or any pickle.
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