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)

Nutrition

Serving Size: 1 bowl
Calories: 190
Sugar: 4g
Sodium: 210mg
Fat: 11g
Saturated Fat: 9g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg