As an original Kerala dish and undisputed prince of traditional sadya dishes, erissery enjoys a unique status in the culinary repertoire of Kerala. It is known for its balanced mixture of protein and carbohydrate from a variety of sources that usually includes the seasonal vegetables. Enjoy!!!
Cherupayar/Green gram 1 cup (soaked for 5 hours)
Mathanga/pumpkin 2 cups, cut to cubes
Grated coconut 1 cup, divided
Red chilly powder 1 tsp, heaped
Turmeric powder 1 tsp, leveled
Cumin seeds/ jeerakam ½ tsp
Green chilly 3-4 nos, slit
Mustard seeds 1 tsp
Dry red chilly 2-3 nos
Curry leaves 2 sprigs
Salt as needed
Coconut oil 2 tsp
Grind together ½ of the grated coconut along with cumin seeds/jeerakam to a smooth paste with little water. Set aside.
Pressure cook the washed green gram along with salt, with about 2 cups of water to about 4-5 whistles (if not soaked) and about 2 whistles if it is soaked in water for 5-6 hours. Switch off flame and allow pressure to release by itself. Set aside.
Meanwhile, cook the washed and cubed mathanga/pumpkin with red chilly powder, salt and turmeric powder with water till level of pumpkin until soft. Add the ground coconut and slit green chillies to this. Once it starts to boil, add the cooked green gram/ cherupayar. Mix well and cook this until 80% dried.
Now in another pan, add the coconut oil and splutter mustard seeds, curry leaves and dry red chilly. Add the rest of the coconut and fry till brown color. Switch flame off and add this to the erissery. Mix well and serve with rice.