Onam series: Erissery Recipie

 Introduction

Erissery, a traditional South Indian dish, holds a special place in the heart of Kerala cuisine. This delectable dish is a harmonious blend of flavors and textures, showcasing the rich culinary heritage of the region. In this article, we'll take you through the step-by-step process of creating authentic erissery that will tantalize your taste buds and transport you to the vibrant culture of Kerala.Erissery, also known as "Pumpkin Erissery," is a cherished dish in Kerala households. It's a medley of vegetables, primarily pumpkin, and lentils, cooked to perfection and seasoned with aromatic spices. This dish reflects the simplicity and elegance of Kerala's culinary traditions.

Ingredients 

• Pumpkin: 1 cup (cubed)

• Black-eyed peas: 1/2 cup (soaked)

• Raw plantain: 1 (cubed)

• Grated coconut: 1/2 cup

• Cumin seeds: 1 teaspoon

• Turmeric powder: 1/2 teaspoon

• Red chili powder: 1/2 teaspoon

• Salt: to taste

• Coconut oil: 2 tablespoons

• Curry leaves: a sprig

Instructions

• Rinse the soaked black-eyed peas and pressure cook them until soft.

• Drain the cooked lentils and set them aside.

• In a pot, add the cubed pumpkin and raw plantain.

• Add turmeric powder, red chili powder, and salt.

• Cook the vegetables until tender and set them aside.

• In a blender, combine grated coconut, cumin seeds, and a pinch of turmeric.

• Grind the mixture to form a coarse paste.

• Add this mixture to cooked vegetables.

• Heat coconut oil in a pan.

• Add cumin seeds and let them splutter.

• Add curry leaves for a fragrant aroma.

• Add the cooked lentils and vegetables to the pan with the tempering.

• Mix well and let them simmer together.

Erissery is ready to be served! This hearty dish pairs wonderfully with steamed rice or Kerala's traditional flatbreads. Its creamy texture and enticing aroma will captivate your senses.