Kerala

Erissery

Name: Erissery
Prep time: 6 h
Cook time: 45 min
Total time: 6 h 45 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 3 cups in 1 inch cubes pumpkin; 1/2 cup red cowpeas (vanpayar) or lobia dry lobia, dry (dried black eyed peas); Water, about 1 1/2 cups; 1/4 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); Salt, to taste; 1 1/2 cups fresh grated coconut; 1/2 tsp cumin seeds; 2 cloves garlic; 1 green chilli; 2 tbsp coconut oil; 1/2 tsp mustard seeds; 1 dried red chilli; 2 sprigs curry leaves

Pumpkin, red cowpeas and roasted coconut. The Onam sadya's sweet golden heart.

45 minTime

9 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 45 minutes come after.

Onam's golden curry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

311kcalsame

9 gproteinsame

7 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Pumpkin3 cups, in 1 inch cubes

Lobia, dry (dried black eyed peas)½ cup red cowpeas (vanpayar) or lobia, dry

Waterabout 1 1/2 cups

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)1 tsp

Saltto taste

Fresh grated coconut1½ cups

Cumin seeds½ tsp

Garlic2 cloves

Green chilli1

Coconut oil2 tbsp

Mustard seeds½ tsp

Dried red chilli1

Curry leaves2 sprigs

Method

5 steps

1Pressure cook the soaked cowpeas with water and salt for 3 to 4 whistles. Let pressure release naturally.
2Cook the pumpkin with turmeric, chilli powder and a splash of water until soft.
3Grind 1 cup coconut with cumin, garlic and green chilli to a coarse paste.
4Add the beans and the paste to the pumpkin. Mash a few pieces and simmer for 3 minutes.
5Heat coconut oil, splutter mustard, add red chilli, curry leaves and the remaining coconut. Fry until golden brown and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Erissery

Pumpkin, red cowpeas and roasted coconut. The Onam sadya's sweet golden heart.

45 minTime

9 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 45 minutes come after.

Onam's golden curry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

311kcalsame

9 gproteinsame

7 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Pumpkin3 cups, in 1 inch cubes

Lobia, dry (dried black eyed peas)½ cup red cowpeas (vanpayar) or lobia, dry

Waterabout 1 1/2 cups

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)1 tsp

Saltto taste

Fresh grated coconut1½ cups

Cumin seeds½ tsp

Garlic2 cloves

Green chilli1

Coconut oil2 tbsp

Mustard seeds½ tsp

Dried red chilli1

Curry leaves2 sprigs

Method

5 steps

1Pressure cook the soaked cowpeas with water and salt for 3 to 4 whistles. Let pressure release naturally.
2Cook the pumpkin with turmeric, chilli powder and a splash of water until soft.
3Grind 1 cup coconut with cumin, garlic and green chilli to a coarse paste.
4Add the beans and the paste to the pumpkin. Mash a few pieces and simmer for 3 minutes.
5Heat coconut oil, splutter mustard, add red chilli, curry leaves and the remaining coconut. Fry until golden brown and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Erissery

Make it your way

Ingredients

Method

Erissery

Make it your way

Ingredients

Method

Make it a meal