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Erissery

Erissery

One of the quintessential dishes served during a Kerala sadya, erissery has different forms and regional variations. This is my favorite version that has a touch of sweetness from the use of butternut squash. Add spices & coconut to the equation and the result is an aromatic accompaniment to your rice. Why wait for a special occasion, make some today.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 -4
Calories 460 kcal

Ingredients
  

  • 1.5 lb Butternut Squash/Pumpkin
  • ¾ cup Cowpeas/vanpayar; soaked overnight
  • ½ teaspoon Paprika
  • 1 teaspoon Cayenne/Indian red Chilli powder adjust to taste
  • ¾ teaspoon Ground Turmeric/Haldi
  • Salt to taste

To Grind

  • 1 cup coconut fresh or frozen thawed
  • 1 teaspoon cumin seeds/Jeera

Tempering

  • 1 tablespoon coconut oil
  • 10-12 curry leaves
  • 1 teaspoon mustard
  • 1-2 whole red chillies optional
  • 2-3 tablespoon coconut fresh or frozen thawed

Instructions
 

Preparation

  • Wash and Soak cowpeas or chawli overnight.
  • Chop Butternut squash into small pieces.

Cooking

  • Pressure-cook soaked cowpeas or chawli. After the steam is fully released, open the pressure cooker.
  • Once the cowpeas is cooked, add the chopped butternut squash pieces to it along with paprika, cayenne, turmeric, and salt and cook it uncovered.
  • Meanwhile, grind the coconut with cumin seeds with little water to a paste.
  • Add the ground mix into the cooked squash-cowpeas mix. Bring to a boil and adjust the seasonings as well as consistency.

Prepare the seasoning/Tempering

  • Heat coconut oil in a small pan. Add mustard seeds and when they splutter, add the whole red chillies, curry leaves and coconut. Fry till the coconut turns brown and the whole seasoning mix turns aromatic. Pour the seasoned oil along with the spices and coconut to the boiled curry.
  • Serve hot.

Notes

Soak the cowpeas overnight. Though this step is optional, I almost always soak it.
stovetop method: Wash and drain the soaked cowpeas. I add the cowpeas along with 2.5 cups of water to my 5-liter pressure cooker. Cover with the lid and cook on high heat till steam starts to escape from the cooker. At this point, I place the pressure cooker weight on the nozzle and let it cook till the whistle sounds. This takes about 12-15 minutes (sometimes less) and then I lower the heat to medium, cook for another 8-10 minutes. Turn off the heat and allow the steam to escape completely before opening.
instant pot method: Wash and drain the soaked cowpeas. I add the cowpeas along with 2 cups water to the instant pot. lock the lid in place. pressure release valve in SEALING position. turn on the MANUAL mode for 10 minutes. release the pressure the naturally, once done.
2. Time-saving tip: You can pressure cook cowpeas ahead of time and store them in an airtight container in the refrigerator for a day or two.