Pumpkin Erissery

Name: Pumpkin Erissery
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g pumpkin (peeled, seeds removed, cut into medium cubes); 0.5 cup red cowpeas (soaked overnight); 1 cup coconut (freshly grated, divided); 1 tsp cumin seeds (divided); 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp salt; 2 cup water; 2 tsp coconut oil; 0.5 tsp mustard seeds; 2 pcs dried red chili (broken in half); 8 pcs curry leaves

RATING

4.4/5(78)

TASTE SCORE

8/10

A gentle Kerala-style pumpkin curry with coconut, cumin, and a simple tempering. Soft chunks of pumpkin and creamy cowpeas make it comforting, lightly spiced, and perfect alongside steamed rice for a festive or everyday meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

200 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the cowpeas and prepare the pumpkin.
1.Rinse the red cowpeas well and soak them in plenty of water overnight.
2.Drain the soaked cowpeas before cooking.
3.Peel the pumpkin, remove the seeds, and cut it into medium cubes.
4.Slit the green chilies and keep the grated coconut ready.
TIPMedium pumpkin pieces hold their shape better than very small cubes.
boil · ~20 min
Cook the cowpeas until tender.
Add the soaked red cowpeas to a pot with 1 cup water and cook until tender but not mushy. Keep them aside with any remaining cooking liquid.
mix · ~3 min
Grind the coconut mixture.
Grind three-fourths of the grated coconut with cumin seeds to a coarse paste, using just enough water from the measured water if needed.
boil · ~12 min
Cook the pumpkin with chili and turmeric.
Add the pumpkin, green chili, turmeric powder, salt, and the remaining 1 cup water to a pot. Cook until the pumpkin is soft and just holding its shape.
TIPDo not overcook the pumpkin or the curry will turn pasty.
simmer · ~4 min
Combine everything and simmer briefly.
1.Add the cooked cowpeas to the pumpkin.
2.Stir in the ground coconut-cumin paste gently.
3.Simmer on low heat for 3 to 4 minutes until the flavors come together.
4.Mash a few pumpkin pieces lightly with the back of a spoon for a creamier texture.
temper · ~3 min
Make the coconut tempering.
1.Heat coconut oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add dried red chili and curry leaves and cook for a few seconds.
4.Add the remaining grated coconut and cook until lightly golden and fragrant.
TIPStir the coconut often so it turns golden evenly without burning.
assemble
Pour the tempering over the erissery.
Pour the hot tempering over the pumpkin mixture and mix gently so the toasted coconut spreads through the curry.
serve
Serve hot with rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the red cowpeas until tender but still intact, so they don’t disappear when mixed into the pumpkin.
2
Keep the pumpkin cubes medium-sized; small pieces break down too quickly and make the erissery pasty.
3
Grind the coconut and cumin to a coarse paste, not a smooth puree, for a more traditional texture.
4
After adding the coconut paste, keep the heat low and avoid a hard boil or the coconut can turn oily.
5
Toast the final coconut tempering only to light golden; deep browning can make the curry taste bitter.
6
Mash only a few pumpkin cubes at the end so the curry becomes creamy while still keeping visible chunks.
7
This dish tastes even better after 20 to 30 minutes of resting, once the coconut, cumin, and curry leaves settle in.