Cowpea & Pumpkin Erissery Recipe – Authentic Kerala Curry

Last Updated on 4 months by Neha Deshmukh

Cowpea & Pumpkin Erissery Recipe – Authentic Kerala Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Cowpea & Pumpkin Erissery. It’s a classic Kerala curry, and honestly, it’s one of those dishes that just feels like home. I first made this for my family during Onam a few years ago, and it was a huge hit! It’s comforting, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Erissery is a beautiful blend of sweet pumpkin and earthy brown cowpeas, brought together with a fragrant coconut and spice tempering. It’s a dish that’s both healthy and incredibly satisfying. Plus, it’s a fantastic way to experience the unique flavors of Kerala cuisine. You’ll love how the simple ingredients transform into something truly special.

Ingredients

Here’s what you’ll need to make this delicious Erissery:

• 2 cup Pumpkin, cubed
• 1 cup Brown cow peas
• 1 teaspoon Turmeric powder
• To taste Salt
• 1 cup Grated coconut
• 1 teaspoon Cumin seeds
• 1 Green chilli, slit
• 2 Small onions, roughly chopped
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 1 Red chilli, broken into pieces
• 1 sprig Curry leaves
• 2 tablespoon Grated coconut (reserved for tempering)
• 2-3 tablespoons Coconut oil

Ingredient Notes

Let’s talk ingredients! A few things make this Erissery truly special:

• Brown Cowpeas: These are the star! They have a lovely nutty flavor and a slightly firm texture. If you can’t find brown cowpeas, you can substitute with other varieties, but the flavor will be slightly different.
• Kerala Pumpkin Varieties: In Kerala, we often use varieties like Mathanga (yellow pumpkin) or Kumbalanga (ash gourd) for Erissery. Butternut squash works wonderfully as a substitute if you can’t find these.
• Coconut Oil: Don’t even think about skipping the coconut oil! It’s essential for that authentic Kerala flavor. It really elevates the whole dish.
• Unique Spice Tempering: The mustard seed, urad dal, and curry leaf tempering is what gives Erissery its signature aroma and taste. Don’t be shy with it!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the brown cowpeas overnight. This helps them cook faster and become nice and tender. Drain and rinse them well before you start.
2. Next, in a pressure cooker, combine the soaked cowpeas, cubed pumpkin, turmeric powder, salt, and 1 cup of water. Pressure cook for 2 whistles. Let the pressure release naturally.
3. While the cowpeas and pumpkin are cooking, let’s make the coconut paste. Grind 1 cup of grated coconut, cumin seeds, green chilli, and small onions into a coarse paste. A little water helps with the grinding.
4. Once the pressure has released, open the cooker and check if the cowpeas and pumpkin are cooked through. If not, cook for another whistle.
5. Add the ground coconut paste to the cooked cowpeas and pumpkin. Mix well and simmer on medium heat for about 5-7 minutes, or until the mixture thickens slightly.
6. Now for the magic – the tempering! Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Then, add urad dal and sauté until golden brown.
7. Add the broken red chilli and curry leaves. Sauté for a few seconds until fragrant.
8. Finally, add the reserved 2 tablespoons of grated coconut to the tempering and roast until golden brown. Be careful not to burn it!
9. Pour the tempering over the Erissery and mix well. Serve warm!

Expert Tips

Here are a few tips to help you nail this recipe:

• Don’t overcook the cowpeas! You want them to be tender but still hold their shape.
• Adjust the amount of green chilli to your spice preference.
• Simmering the Erissery allows the flavors to meld together beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is plant-based.
• Spice Level Adjustment: For a milder Erissery, reduce or omit the green chilli and red chilli. If you like it spicy, add an extra green chilli or a pinch of chilli powder. My friend, Priya, loves to add a dash of cayenne pepper!
• Festival Adaptations: This Erissery is a staple during Onam and Vishnu festivals in Kerala. It’s often served as part of the elaborate Sadhya feast.

Serving Suggestions

Erissery is best served warm with rice, sambar, and papadums. It also pairs well with a side of thoran (stir-fried vegetables). It’s a complete and satisfying meal!

Storage Instructions

Leftover Erissery can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is Erissery and where does it originate from? Erissery is a traditional Kerala curry made with vegetables and coconut. It’s a staple in Kerala cuisine and is often served during festivals.
• Can I use a different type of pumpkin? Yes, butternut squash is a great substitute if you can’t find Kerala pumpkin varieties.
• Can I make this without a pressure cooker? Yes, you can cook the cowpeas and pumpkin in a pot on the stovetop. It will take longer, about 45-60 minutes, and you’ll need to add more water.
• What is the best way to prepare the brown cowpeas? Soaking them overnight is key! It reduces cooking time and makes them easier to digest.
• How can I adjust the consistency of the Erissery? If it’s too thick, add a little water. If it’s too thin, simmer for a few more minutes.

Enjoy making this authentic Kerala Erissery! I hope it brings a little bit of Kerala sunshine to your kitchen. Let me know how it turns out in the comments below!