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Main Course

Erissery

Part of the grand Kerala banana-leaf feast, this dish brings together simple ingredients with precision. The flavours are clean and distinct — nothing fights for attention, everything has its place.

Ingredientsfor 4 servings

1 cup Pumpkin Mathanga
Salt, to taste
5 tbsp Coconut — grated
Cumin seeds A pinch (Jeerakam)
1 nos Dry red chilly (Kollamulaku)
1 tbsp Coconut oil
1 tbsp Coconut — grated
Mustard seeds A pinch
1 nos Dry red chilly (Kollamulaku)
1 Stalk Curry leaves

Preparation

Step 1
Grind together grated coconut, cumin seeds and dry red chilly into a paste.
Step 2
Cook pumpkin along with salt and water, until half done.
Step 3
Add the ground paste and cook well.
Step 4
Remove from fire.
Step 5
Warm coconut oil in a kadai or a pan.
Step 6
Add the mustard seeds, curry leaves and red chilly.
Step 7
When it starts to allow to crackle, add the grated coconut and fry it until it turns brown. Take care that the coconut doesn`t get burnt.
Step 8
Add the seasoning to the cooked vegetable and Stir everything together thoroughly.
Step 9
Goes well with hot rice and papadam.
Step 10
Erissery can also be made with green bananas, bread fruit, green jack fruit etc.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Erissery

Ingredientsfor 4 servings

1 cup Pumpkin Mathanga
Salt, to taste
5 tbsp Coconut — grated
Cumin seeds A pinch (Jeerakam)
1 nos Dry red chilly (Kollamulaku)
1 tbsp Coconut oil
1 tbsp Coconut — grated
Mustard seeds A pinch
1 nos Dry red chilly (Kollamulaku)
1 Stalk Curry leaves

Preparation

Step 1
Grind together grated coconut, cumin seeds and dry red chilly into a paste.
Step 2
Cook pumpkin along with salt and water, until half done.
Step 3
Add the ground paste and cook well.
Step 4
Remove from fire.
Step 5
Warm coconut oil in a kadai or a pan.
Step 6
Add the mustard seeds, curry leaves and red chilly.
Step 7
When it starts to allow to crackle, add the grated coconut and fry it until it turns brown. Take care that the coconut doesn`t get burnt.
Step 8
Add the seasoning to the cooked vegetable and Stir everything together thoroughly.
Step 9
Goes well with hot rice and papadam.
Step 10
Erissery can also be made with green bananas, bread fruit, green jack fruit etc.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.