Entree: India – Kerala Travancore – എറിശ്ശേരി ➤ Erissery (Kerala-style coconut and dal curry with mashed pumpkin)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 3 cups (450 g) pumpkin, peeled and cut into 1-inch (2.5 cm) cubes
- 1/2 cup (100 g) dried black-eyed peas (or 1 cup / 200 g cooked), soaked overnight if using dried
- 3/4 cup (75 g) freshly grated coconut
- 1/4 cup (60 ml) water for grinding coconut paste
- 2 tbsp (30 ml) coconut oil
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 green chilies, slit lengthwise
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (6 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- For tempering: 1 tbsp (15 ml) coconut oil
- For tempering: 1/2 tsp (2 g) mustard seeds
- For tempering: 1/2 tsp (2 g) urad dal (split black gram)
- For tempering: 1 dried red chili, broken
- For tempering: 10–12 curry leaves
- Optional: 1/4 tsp (0.5 g) asafoetida (hing)

Instructions

1. If using dried black-eyed peas, drain the soaked peas and cook in a pressure cooker with 2 cups (480 ml) water and a pinch of salt until soft (about 2–3 whistles), or simmer in a pot until tender; drain and set aside.
2. In a saucepan, combine pumpkin cubes, turmeric, a pinch of salt, and enough water to cover. Cook over medium heat until pumpkin is tender but holds shape, about 10–12 minutes; drain any excess water, reserving about 1/4 cup (60 ml) of cooking liquid.
3. While pumpkin cooks, grind grated coconut with 1/4 cup (60 ml) water and a pinch of salt and turmeric to a coarse, slightly grainy paste; add a little reserved pumpkin cooking liquid if needed to blend.
4. Gently mash about half the cooked pumpkin in the pan to create body, then add the cooked black-eyed peas and the coconut-cumin paste. Stir to combine and simmer together over low heat for 5 minutes so flavors marry; adjust seasoning with salt and pepper.
5. Heat 1 tbsp (15 ml) coconut oil in a small skillet over medium heat. Add mustard seeds and let them pop, then add urad dal and fry until light golden. Add broken dried red chili, curry leaves, and asafoetida if using; fry briefly until aromatic. Pour this tempering over the pumpkin–pea mixture and stir through.
6. Finish with 1 tbsp (15 ml) coconut oil drizzled on top for a glossy, authentic finish. Serve hot with steamed rice or appam.