If there’s one dish that perfectly captures the heart of Kerala’s harvest feasts, it’s the Pumpkin Erissery Recipe. This comforting, vibrant curry layers sweet pumpkin, earthy red cowpeas, and a lush coconut paste, all finished with a nutty, aromatic tempering. It’s a festival favorite for a reason! The colors are cheerful, the flavors are beautifully balanced, and every bite tastes like a warm, tropical breeze. Whether you’re celebrating Onam or just want to bring a bit of Kerala sunshine into your kitchen, this Pumpkin Erissery Recipe will steal your heart.

Ingredients You’ll Need

The beauty of this dish is in its simplicity: every ingredient is chosen for its ability to add color, flavor, or texture. Take a look at how each one plays a starring role in making your Pumpkin Erissery Recipe truly special.

Pumpkin (2 cups, peeled and diced): Sweet and tender, pumpkin brings a gorgeous golden hue and silky texture.
Red cowpeas/vanpayar (½ cup, soaked overnight and cooked): These earthy legumes add protein, chew, and a traditional Kerala touch.
Turmeric powder (½ teaspoon): Adds a warm, golden color and gentle earthiness.
Salt (to taste): Brings all the flavors into harmony.
Grated coconut (1 cup): The soul of Kerala cooking, lending sweetness and creaminess to the curry base.
Cumin seeds (2 teaspoons): Offers a warm, nutty aroma that pairs beautifully with pumpkin.
Dried red chilies (2): For that gentle, smoky heat.
Coconut oil (1 tablespoon): Gives the dish its unmistakable tropical fragrance and authentic finish.
Mustard seeds (½ teaspoon): Essential for that classic Kerala-style tempering “pop.”
Curry leaves (1 sprig): Infuse the dish with fresh, citrusy notes.
Grated coconut, for tempering (2 tablespoons): Toasted at the end for a crispy, nutty topping.

How to Make Pumpkin Erissery Recipe

Step 1: Cook the Cowpeas

Start by draining your soaked red cowpeas and cooking them in plenty of water until they’re tender but not mushy. This step gives the Pumpkin Erissery Recipe its hearty, satisfying base. You’ll know they’re ready when a cowpea gently squishes between your fingers but still holds its shape. Set this aside while you move on to the pumpkin.

Step 2: Soften the Pumpkin

In a separate pan, combine the diced pumpkin with turmeric powder, a pinch of salt, and just enough water to help it steam. Cook over medium heat until the pumpkin is fork-tender. You want it soft, but not falling apart, so keep an eye on it. The goal is for the pumpkin to retain some bite, adding lovely texture to your Pumpkin Erissery Recipe.

Step 3: Prepare the Coconut Paste

While the pumpkin cooks, place the grated coconut, cumin seeds, and dried red chilies in a blender or grinder. Add a splash of water and pulse to form a coarse, slightly chunky paste. This coconut mixture is what gives the Pumpkin Erissery Recipe its signature creamy flavor and flecks of color.

Step 4: Combine Everything

Add the cooked cowpeas and the coconut paste to the softened pumpkin. Stir gently so you don’t mash the pumpkin pieces. Cook on low heat for 5 to 6 minutes, allowing all the flavors to mingle and the curry to thicken slightly. Taste and adjust salt if needed. The aroma at this stage is pure Kerala magic!

Step 5: Make the Tempering

In a small pan, heat the coconut oil. Once hot, add mustard seeds and wait for them to start popping. Toss in the curry leaves and the extra grated coconut, frying until the coconut turns golden brown and nutty. This sizzling, fragrant mixture is the crowning glory of your Pumpkin Erissery Recipe.

Step 6: Finish the Dish

Pour the tempering over the erissery and give it a gentle stir. The contrast of creamy curry and crisp, toasted coconut is irresistible. Your Pumpkin Erissery Recipe is now ready to serve!

How to Serve Pumpkin Erissery Recipe

Garnishes

A handful of freshly chopped curry leaves or a sprinkle of extra toasted coconut on top adds color and a burst of aroma. These simple touches make your Pumpkin Erissery Recipe pop on the table and give each bite even more flavor.

Side Dishes

Traditionally, Pumpkin Erissery Recipe is served with fluffy steamed rice or the nutty, earthy Kerala red rice. It’s a star player in an Onam Sadya feast but also makes a lovely weekday side with sambar, rasam, or even a simple dal.

Creative Ways to Present

For a fun twist, serve your Pumpkin Erissery Recipe in a hollowed-out mini pumpkin or squash. You can also spoon it onto crisp dosa, stuff it into wraps, or pile it onto grain bowls for a fresh, modern take.

Make Ahead and Storage

Storing Leftovers

Let your Pumpkin Erissery Recipe cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to three days, making it a great candidate for meal prep or festival planning.

Freezing

While the texture of pumpkin and coconut can change a bit after freezing, you can freeze Pumpkin Erissery Recipe for up to one month. Thaw it overnight in the fridge for best results and gently reheat before serving.

Reheating

To reheat, simply warm the erissery gently in a pan over low heat. Add a splash of water if it looks too thick, and stir occasionally. If you have extra tempering, a quick fresh sizzle of coconut and curry leaves can revive the flavors beautifully.

FAQs

Can I use a different type of squash instead of pumpkin?

Absolutely! Butternut squash, kabocha, or even sweet potatoes work beautifully in place of pumpkin, each adding a slightly different texture and sweetness to your Pumpkin Erissery Recipe.

Is it possible to make this dish without cowpeas?

Yes, you can skip the cowpeas entirely or substitute them with green gram. The dish will be a little lighter but still utterly delicious and true to Kerala’s classic flavors.

How spicy is this Pumpkin Erissery Recipe?

It’s mildly spiced, with most of the heat coming from the dried red chilies. Adjust the quantity up or down to suit your taste, or remove the seeds from the chilies for a gentler flavor.

What’s the best way to grind the coconut paste?

Use a small blender or traditional stone grinder with just enough water to help it along. You want a coarse paste, so pulse rather than purée, for the best texture in your Pumpkin Erissery Recipe.

Can I prepare Pumpkin Erissery Recipe ahead for a party?

Definitely! Make the curry and coconut paste a day ahead and store them separately. Do the final tempering just before serving for maximum crunch and color.

Final Thoughts

If you’re looking for a dish that feels like a sunlit festival on your plate, give this Pumpkin Erissery Recipe a try. It’s nourishing, festive, and full of the flavors that make Kerala cuisine Side Dish. Gather your ingredients, invite a friend or two, and let this classic bring warmth and joy to your table.

Pumpkin Erissery Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Pumpkin Erissery is a traditional Kerala-style vegan curry featuring tender pumpkin cooked with red cowpeas and a flavorful coconut and cumin paste, tempered with mustard seeds, curry leaves, and golden fried coconut. This nutritious side dish is rich in texture, mildly spiced, and pairs beautifully with steamed rice, making it a perfect choice for festive occasions like Onam or everyday meals.

Ingredients

Scale

Main Ingredients

2 cups pumpkin, peeled and diced
½ cup red cowpeas (vanpayar), soaked overnight and cooked
½ teaspoon turmeric powder
Salt to taste

Coconut Paste

1 cup grated coconut
2 teaspoons cumin seeds
2 dried red chilies

Tempering

1 tablespoon coconut oil
½ teaspoon mustard seeds
1 sprig curry leaves
2 tablespoons grated coconut (for tempering)

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Instructions

Cook the Cowpeas: Drain the soaked red cowpeas and cook them in water until tender but not mushy. Set aside once cooked.
Prepare the Pumpkin: In a separate pan, add the diced pumpkin along with turmeric powder, salt, and a small amount of water. Cook on medium heat until the pumpkin is soft but retains its shape, avoiding overcooking to prevent mushiness.
Make the Coconut Paste: Grind the grated coconut, cumin seeds, and dried red chilies together into a coarse paste using a little water to help blend the mixture evenly.
Combine Ingredients: Add the cooked cowpeas and the ground coconut paste into the cooked pumpkin. Stir gently to mix all ingredients well. Cook on low heat for 5 to 6 minutes to allow the flavors to meld and the dish to heat through thoroughly.
Prepare the Tempering: Heat coconut oil in a small pan. When hot, add mustard seeds and wait until they begin to splutter. Add curry leaves and the extra grated coconut to the pan. Fry the coconut until it turns golden brown and fragrant.
Finish and Serve: Pour the tempering over the pumpkin mixture and stir carefully to distribute the flavors evenly. Serve the Pumpkin Erissery hot alongside steamed rice or Kerala red rice.

Notes

You can substitute red cowpeas with green gram or omit legumes for a simpler version.
Adjust the number of dried red chilies according to your preferred spice level.
This curry pairs wonderfully with plain steamed rice or Kerala red rice for an authentic experience.
Ensure not to overcook the pumpkin to maintain its texture.
Use freshly grated coconut for the best flavor and aroma.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Indian (Kerala)