Every Mom is unique and so are her dishes….
My recipes attributed to my Mom who regarded cooking as an art….. she enjoyed making each dish and made us all enjoy…
Following her trails I try to give my touch…..
Erissery or Erissathu is a special dish made during the days of Onam, the festival of Kerala. Onasadya/ Onam feast is never complete without this distinctive side. The unique way of tempering with the roasted grated coconut and mild spices, brings in the aroma and flavour. The main popular ingredient is yellow pumpkin ( though other vegetables like tapioca, yam, jack fruit can be made into Erissery) and is supplemented with cowpeas ( vanpayar/red bean) and raw green banana or Indian yam and long bean as well.
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Ingredients
- Yellow Pumpkin/ Mathanga. 300 gm
- Green raw banana/ Pachakaya. 1
- Long bean. 4
- Turmeric powder. 1/4 tsp
- Chilli powder. 1 tsp
- Water. 60 ml
- curry leaves, Salt
- Freshly grated coconut. 1/4 cup
- Turmeric powder. 1/4 tsp
- Shallots 2-3
- Garlic. 1/2 clove small
- Green chilli. 1
- Water as required
Cowpeas /Red bean/ Vanpayar (cooked). 1/2 cup
- Fresh grated/ desiccated coconut. 1/2 cup
- Mustard seed. 1/4 tsp
- Chilli powder. 1 tsp
- Coconut oil. 1 Tbsp
- Curry leaves
Directions
Dice pumpkin , banana and green bean to fairly large pieces. Pressure cook adding all the other ingredients in list #1. Switch off the flame at the first whistle and open only after the steam goes off. Mash the veggies chunky and keep aside.
Grind the second set of ingredients to a smooth paste adding the required water.
In a broad thick bottomed pan roast the desiccated/ freshly grated coconut adding mustard seeds, curry leaves. Add coconut oil and chilli powder, when it’s done through half way. Continue to roast evenly on low flame continuously stirring.
Add the *cooked cowpeas(Vanpayar) to the veggies and combine well, on low flame, adding in series the prepared coconut smooth paste. Once the curry starts to bubble mildly turn off the flame and immediately temper it, by folding in, the well roasted coconut and incorporate well. Enjoy the Onasadya with this delicious side.🌸🌸
*Cow peas/ Vanpayar has to be cooked in pressure cooker for 15 minutes adding water in the proportion 1:3. For those who soak overnight cooking time can fairly be reduced.
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