Kerala Style Erissery For This Onam

the next item on the leaf


After that crunchy Banana Chips, let’s move on to the next Sadhya item Erissery.

Erissery is a traditional Kerala dish made during weddings and festivals. The balanced taste of pumpkins and coconut titillates the taste buds.



Servings: 3

Cook Time: 25 Minutes

Total Cook Time: 25 Minutes


  • 1 cup pumpkin slices
  • 1/2 tsp turmeric
  • Salt as required
  • Water as required
  • 1/2 cup grated coconut
  • 1/2 tsp turmeric powder
  • 2 cloves garlic
  • 1/2 tsp cumin seeds
  • 3 – 4 green chilies
  • 1/4 tsp pepper powder
  • For the tempering:
  • 1/4 cup grated coconut
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 4 red chilies
  • 1 sprig curry leaves

How to Make

  • Blend grated coconut along with garlic, cumin seeds, green chilies, turmeric powder and pepper powder into a fine paste. Keep it aside.
  • Cut pumpkin into small cubes and boil them. Add turmeric powder and salt before cooking. Mash the cooked pumpkin pieces with a spatula. You can also leave a few cubes instead of mashing the whole mix.
  • Now add the blended coconut paste to the pumpkin mash and let it simmer on a medium flame.
  • In another pan, heat two tsp of oil and add mustard seeds. Just when they start to splutter, add red chilies and curry leaves. Now finally add the grated coconut. Fry it until the coconut turns brownish in color. Now mix it in the Erissery.
  • Serve


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