Erissery Recipe – Eats Now

Name: Erissery
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh pumpkin, juliened; ½ cup black-eyed peas; ½ cup unsweetened dried shredded coconut; 1 teaspoon black pepper; 1 teaspoon turmeric powder; 3 shallots; 1 tablespoon oil; 3 dried red chilies; 1 teaspoon mustard seeds; 1 sprig curry leaf

Servings: persons

1 cup fresh pumpkin, juliened
½ cup black-eyed peas
½ cup unsweetened dried shredded coconut
1 teaspoon black pepper
1 teaspoon turmeric powder
3 shallots
1 tablespoon oil
3 dried red chilies
1 teaspoon mustard seeds
1 sprig curry leaf

1
Cook the black-eyed peas with salt and water in a pressure cooker, until just cooked and beans are still very firm.
2
Meanwhile, grind the coconut into a coarse paste.
3
Add pumpkin slices and coconut paste to beans.
4
Simmer until tender.
5
Mash.
6
Transfer to a serving bowl.
7
In a small pan, heat the oil.
8
Add the mustard seeds.
9
When the mustard seeds have popped, add the dry red chilis and curry leaves.
10
Garnish pumpkin dish with spices.
11
Serve with rice.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup fresh pumpkin, juliened, ½ cup black-eyed peas, ½ cup unsweetened dried shredded coconut, 1 teaspoon black pepper, and more.

Yes, Erissery falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Erissery

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