PUMPKIN ERISSERY

 

     Erissery is a traditional side dish prepared in Kerala Cuisine.  It is one among the long list of side dishes served in a Sadhya.  Erissery is a dry side dish prepared with a Bean mostly Red/White bean or the Cow's Peas and a Vegetables like Yellow Pumpkin (Squash) or Raw Banana or Elephant Yam.  Sometimes one or two of the above vegetables are mixed together for this recipe.
     This curry is a great combination of a Bean and a slightly naturally sweet Vegetable.  Most of the dishes in the Sadhya item are prepared with a perfect balance of nutrition and all the more with a fantastic combination of flavours and tastes.  Erissery is equally rich in Protein and Minerals.
     The best about this recipe is the taste of the Bean and the Vegetable highlighted with the taste of Coconuts roasted in coconut oil. These roasted Coconuts will give a slight crunch over the mashed Vegetables.
     I have used Yellow Pumpkin(Squash) and Red Bean for this recipe.  I add a small piece of Jaggery to Erissery, which adds an overwhelming taste to the dish.

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Cuisine : Kerala (South India)
Course : Side dish
Spice Level : Moderate
Difficulty :Easy
Serves : 4
Author : SM

Preparation Time - 7 - 10 Minutes
Soaking Time 8-10 Hours/Overnight
Cooking Time - 20 - 30 Minutes

INGREDIENTS:

For Mathanga Erissery:
Yellow Pumpkin  – 1 Cup
Red Beans – 1/2 Cup
Turmeric powder –  1/4 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste
Jaggery - a Small Piece

To Grind Coarsely:

Coconut - 1/2 Cup
Cumin Seeds – 1 Teaspoon
Green Chillies – 3 Nos.
Pepper – 1/2 Teaspoon

For Seasoning :

Mustard Seeds – 1 Teaspoon
Dry Red Chillies – 2-3 Nos.
Curry leaves - a Sprig
Coconut - 1/2 Cup
Coconut Oil - 2 Tablespoons

METHOD:

             For more details on How to cook Beans Lentils and Pulses, click here ...

• Clean, wash and soak Red Bean with ample of water overnight.
• Discard the water used for soaking.
• Pour about 11/2 cups of water to the soaked Red Bean.
• Pressure-cook the Bean in high flame for 3 Whistles and for 3–4 Whistles in low flame.
• Switch off the flame and allow it to cool.      
• Add Yellow Pumpkin cut into cubes to the cooked Red Bean, along with Turmeric Powder, Red Chilli Powder and Salt.
• Cook this in a pressure cooker for a whistle in high flame.
• Switch off the flame and wait for the pressure to release.
• Coarsely grind the ingredients mentioned under 'To grind coarsely'.
• Add the ground coconut mixture to the cooked Bean and Pumpkin along with a piece of Jaggery.
• Sprinkle some water if the mix is very dry.
• Mix well and leave it on low flame for about 2–3 minutes or until the raw flavour of the coconut goes.

For Seasoning:

• Heat Coconut Oil in a pan, Splutter Mustard seeds, Dry Chillies and Curry Leaves. 
• Add grated Coconut to the above and fry on a low flame until it turns into a brown colour. 
• Fry this in a very low flame, care should be taken not to burn the coconuts, which will spoil the taste of the dish.
• Pour the Seasoning over to the cooked Bean and Pumpkin Mix and give a quick stir.
• Goes well with Steamed rice or Kanji/Gruel (Rice Porridge).

NOTES:

• Can use Yellow Pumpkin, Elephant Yam or Raw Banana (Nenthra Kaya suits best).
• Cooking time of the Bean depends on the type of bean, amount of water, method of cooking and heat used.  Adjust accordingly.
• Do not overcook the Beans until it becomes mushy.
• Adding Jaggery is purely optional.