Erissery is a part of every feast – as a side-dish. It is also made as a 'koottaan' for a homely lunch. It can be prepared with pumpkin or ‘Nendrakkai’ and yam.
It forms a good combo with thogial / pulikaachal / arachukalakki / 'maanga porukku' /maanga pachadi / 'vendakka thayir pachadi'or the more modern 'carrot thuruval'. Usually rasam is also a part of the menu when such non-sour koottaans are prepared.
Pumpkin – 500 gms - cubed
Turmeric powder – ½ tsp
Jaggery / sugar – 1 tsp
Salt to taste
Grated coconut – 8 tbsp
Cumin seeds – 1 tsp
Urad dal – 2 tsp
Whole red chilli – ½
Mustard seeds – 1 tsp
Oil – 2 tsp
Curry leaves - 7
Wash the cubed pumpkin pieces.
Heat 1 glass of water in a pan and add the pumpkin pieces.
Add turmeric, salt and jaggery and cook covered on a low flame till it becomes tender.
In a drop of oil, roast 1 tsp of urad dal. Add ½ red chilli when it turns light brown.
Grind the roasted dal-red chilli with cumin seeds and 8 tbsp grated coconut.
Lightly mash the pumpkin and add the ground coconut and boil.
If it is not thick enough, dissolve a tsp of rice flour in a tbsp of water and add to the koottaan and boil.
Heat 1 ½ tsp oil. Add mustard seeds and urad dal. When they crackle, add 1 tbsp of grated coconut and fry on low heat till golden brown.
Add curry leaves and transfer it to the erissery.
Kerala plantain (1) and yam (200 gms) – cubed and boiled – can be used instead of boiled pumpkin to make erissery.
© Copyright 2011. Brinda Balasubramonian.