Kerala Pumpkin & Black-Eyed Peas Erisseri Recipe – Authentic & Easy

Last Updated on 4 months by Neha Deshmukh

Kerala Pumpkin & Black-Eyed Peas Erisseri Recipe – Authentic & Easy

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Erisseri. It’s a classic Kerala dish, a comforting blend of pumpkin and black-eyed peas, subtly spiced and finished with a fragrant coconut tempering. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, the effort is so worth it. It’s a dish that truly embodies the flavors of Kerala, and I can’t wait for you to try it.

Why You’ll Love This Recipe

This Erisseri recipe is more than just a side dish; it’s a little piece of Kerala on your plate. It’s incredibly flavorful, surprisingly easy to make (especially with a pressure cooker!), and packed with goodness. Plus, it’s a fantastic way to enjoy seasonal pumpkin and protein-rich black-eyed peas. It’s a staple in many Kerala homes, especially during festivals, and I think you’ll quickly see why!

Ingredients

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

• 500 gm pumpkin, cubed
• 1/2 cup black-eyed peas
• 1/2 tsp turmeric powder
• Salt to taste
• 1/2 cup grated coconut
• 3 green chilies
• 1 tsp cumin seeds
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Pumpkin Varieties for Erisseri: While any pumpkin works, I prefer using the Indian pumpkin (red pumpkin) for its sweetness and texture. Butternut squash is a great substitute if you can’t find it.
• Black-Eyed Peas: Soaking & Alternatives: Soaking the black-eyed peas for at least 4-6 hours (or overnight) helps them cook faster and more evenly. If you’re short on time, you can use canned black-eyed peas – just rinse them well before using.
• The Importance of Fresh Coconut: Freshly grated coconut really elevates the flavor of Erisseri. It adds a beautiful sweetness and aroma. If you absolutely can’t find fresh, unsweetened desiccated coconut is the next best option.
• Kerala Spices: Turmeric & Green Chilies: Turmeric isn’t just for color; it adds a lovely earthy flavor and is known for its health benefits. Adjust the number of green chilies based on your spice preference!
• Coconut Oil: The Flavor Base: Coconut oil is essential in Kerala cuisine. It imparts a distinct aroma and flavor that you just can’t replicate with other oils.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a pressure cooker, combine the cubed pumpkin, soaked black-eyed peas, turmeric powder, salt, and enough water to cover the ingredients.
2. Pressure cook on medium flame for 3-4 whistles. Then, let the pressure release naturally. This usually takes about 10-15 minutes.
3. While the pressure cooker is doing its thing, let’s make the coconut paste. Grind the grated coconut, green chilies, and cumin seeds into a smooth paste using a blender. Add a splash of water if needed to help it blend.
4. Once the pressure cooker has cooled down completely, open it and gently mash the pumpkin and black-eyed peas mixture. You can leave it a little chunky if you like – I do!
5. Stir in the ground coconut paste and simmer for 2-3 minutes, allowing the flavors to meld together.
6. Now for the magic touch – the tempering! Heat the coconut oil in a small pan. Once hot, splutter the mustard seeds. When they start to pop, add the curry leaves and fry briefly.
7. Pour this fragrant tempering over the Erisseri and mix well. And that’s it!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcook the pumpkin! You want it to be tender but still hold its shape.
• Adjust the salt to your liking.
• The tempering is key – don’t skip it! It adds a wonderful aroma and flavor.

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: If you like it spicier, add an extra green chili or a pinch of red chili powder to the coconut paste. My friend, Priya, always adds a tiny bit of Kashmiri chili powder for color and mild heat.
• Onam/Vishnu Festival Adaptation: During Onam or Vishnu festivals, some families add a small amount of roasted coconut pieces to the Erisseri for extra texture and flavor.
• Using Different Types of Squash: Feel free to experiment with other types of squash like kabocha or acorn squash.

Serving Suggestions

Erisseri is traditionally served warm as a side dish with steamed rice and Kerala-style curries like sambar or avial. It also pairs beautifully with a simple dal and papadums. It’s a complete and satisfying meal!

Storage Instructions

Leftover Erisseri can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

Got questions? I’ve got answers!

• What is Erisseri traditionally served with? Erisseri is most commonly served with steamed rice and a variety of Kerala curries, like sambar, avial, or a simple dal.
• Can I make Erisseri ahead of time? Yes, you can! You can make the Erisseri a day or two in advance and store it in the refrigerator. Just add the tempering right before serving.
• Can I use canned black-eyed peas? Absolutely! Just rinse them well before using.
• What if I don’t have a pressure cooker? You can cook the pumpkin and black-eyed peas in a pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to add more water.
• How can I adjust the consistency of the Erisseri? If you prefer a thicker Erisseri, simmer it for a longer time to allow some of the liquid to evaporate. If you want it thinner, add a little water.

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