Start the day before. The soaking alone is 6 hr, against 55 min of actual work.
Allergens in Pumpkin Erissery: mustard.
Ingredients
Quantities for 4.
- 500g, peeled and cubed Pumpkin
- 1/2 cup Lobiared cowpeas
- 1 cup, grated Coconuthalf for the paste, half for the roast
- 3 Green Chilli
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric
- 1/2 tsp Chilli Powder
- 3 cloves Garlicoptional
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 3, broken Dried Red Chilli
- 2 sprigs Curry Leaves
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the cowpeas overnight, or at least 6 hours. Unsoaked they take twice as long as the pumpkin and the dish falls apart waiting for them.
- Grind half the grated coconut with the green chillies, garlic, half the cumin and the turmeric to a smooth paste with 3 tbsp water.
- Keep the other half of the coconut dry and loose for roasting. It must not be damp or it will steam rather than brown.
Method
- Boil the soaked cowpeas in 2 cups water for 20 minutes until tender. Do not drain.
- Add the pumpkin cubes, chilli powder and salt to the same pan with a little more water if needed. Cook covered 10 minutes until the pumpkin is soft enough to crush against the side of the pan.
- Mash roughly with the back of a ladle, leaving some cubes whole for texture.Erissery is a mash, not a puree. Stop while you can still see pieces.
- Stir in the ground coconut paste and simmer 5 minutes on low until it loses its raw smell and thickens.
- In a separate kadhai, heat the coconut oil and pop the mustard seeds, about 30 seconds.
- Add the broken red chillies, curry leaves and the remaining cumin seeds and fry 20 seconds.
- Add the reserved grated coconut and roast on medium-low, stirring constantly, for 5-6 minutes until it is a deep even brown and smells nutty.This is the whole point of erissery and it turns from brown to burnt in seconds. Stand over it.
- Pour the roasted coconut tempering over the pumpkin, stir once, and rest 5 minutes before serving.
Storage
Keeps 3 days refrigerated. Reheat gently with a splash of water; the roasted coconut aroma fades, so a fresh spoonful of the tempering revives it.
Nutrition Medium estimate
One serving of Pumpkin Erissery (182 g) is about 248 calories, or 137 calories per 100 g.
Low protein: 8 g a serving, 12% of the calories
| Per serving182 g | Per 100 g | |
|---|---|---|
| Calories | 248 kcal | 137 kcal |
| Protein | 7.5 g | 4 g |
| Carbohydrate | 25.9 g | 14 g |
| of which sugars | 6.5 g | 4 g |
| Fibre | 5.1 g | 3 g |
| Fat | 14.4 g | 8 g |
| of which saturated | 11.7 g | 6 g |
| of which unsaturated | 1.4 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.