Erisseri is another latest addition of Sadya items in our area. But its a dish which is made more often by Mom. Even though I was not a great fan of dishes with beans & peas (during my childhood...now I'm more enthusiastic to include nutritious items in my menu) I always had a soft spot for this dish made of ripe pumpkin & red kidney beans.....and the aroma of roasted coconut...hmm...so tempting & mouthwatering...and nutritious too. It has a subtle blend of sweetness from the pumpkin..richness from the beans & coconut paste...and a crunchy effect from the roasted coconut....This is a quintessential part of Sadya in Northern Kerala and I don't feel like avoiding it for such a grand feast.... :-) Its also a kid-friendly dish as its less spicy....
INGREDIENTS
Pumpkin - A quarter portion, cut into small cubes
Red kidney beans - 1 Cup
Grated coconut - 3/4 + 1/4 Cup
Pearl onion - 3-4
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Urad dal ( Uzhunnu parippu) - 1 tsp
Dry red chilli - 2
Curry leaves - 1 twig
Oil - 1 Tbsp
METHOD
Soak the red kidney beans in water overnight and pressure cook with a little salt till done. Separate the beans from the water, but do not discard the water as you can use it while cooking. In a deep dish cook the pumpkin with this water,a pinch of turmeric powder and a little salt. Meanwhile grind together 3/4 cup coconut, chilli powder, turmeric powder, cumin seeds and pearl onions. When the pumpkin is almost done add the cooked beans along with the coconut paste. Adjust the salt. When the curry reaches a mashed semi dry condition remove it from heat.
In a fry pan heat oil and splutter mustard seeds, urad dal, red chilli & curry leaves. Add the remaining 1/4 cup coconut and roast till its golden brown color. Pour this over the curry and close the lid. Keep it like that for about 5 minutes. Before serving mix the seasoning thoroughly. If you are using coconut oil you will be getting a more authentic Kerala touch to the dish.
INGREDIENTS
Pumpkin - A quarter portion, cut into small cubes
Red kidney beans - 1 Cup
Grated coconut - 3/4 + 1/4 Cup
Pearl onion - 3-4
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Urad dal ( Uzhunnu parippu) - 1 tsp
Dry red chilli - 2
Curry leaves - 1 twig
Oil - 1 Tbsp
METHOD
Soak the red kidney beans in water overnight and pressure cook with a little salt till done. Separate the beans from the water, but do not discard the water as you can use it while cooking. In a deep dish cook the pumpkin with this water,a pinch of turmeric powder and a little salt. Meanwhile grind together 3/4 cup coconut, chilli powder, turmeric powder, cumin seeds and pearl onions. When the pumpkin is almost done add the cooked beans along with the coconut paste. Adjust the salt. When the curry reaches a mashed semi dry condition remove it from heat.
In a fry pan heat oil and splutter mustard seeds, urad dal, red chilli & curry leaves. Add the remaining 1/4 cup coconut and roast till its golden brown color. Pour this over the curry and close the lid. Keep it like that for about 5 minutes. Before serving mix the seasoning thoroughly. If you are using coconut oil you will be getting a more authentic Kerala touch to the dish.
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