Indian cuisine · Vegetable Dishes

Erissery

Kerala mash of pumpkin and beans, bound with coconut paste and topped with darkly roasted coconut.

Ingredients · for 4 servings

• 800 g pumpkin
• 150 g white beans (soaked overnight)
• 150 g grated coconut
• 2 green chilies
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp mustard seeds
• 2 sprigs curry leaves
• 2 dried chili pods
• 4 tbsp coconut oil
• salt

Instructions

1. Drain the soaked beans and boil in fresh water for 30 min. until tender; peel the pumpkin and cut into 3 cm cubes.
2. Cook the pumpkin with turmeric, salt and 200 ml water covered for 12 min. until it falls apart, and mash coarsely with a potato masher — some should stay chunky.
3. Blend 100 g grated coconut with the green chilies, the cumin and 100 ml water into a fine paste.
4. Stir the coconut paste and the cooked beans into the pumpkin and simmer everything over low heat for 6 min. until the mixture turns thick and creamy.
5. Heat coconut oil in a small pan, let mustard seeds pop for 30 sec., then roast the remaining grated coconut with the dried chili pods and curry leaves for 3–4 min. until dark brown.
6. Pour the fragrant roasted mixture over the erissery, fold in briefly and serve as part of a sadya meal with rice.