Kerala Pumpkin Black-Eyed Beans Erissery Recipe
Description:
Kerala Pumpkin Black-Eyed Beans Erissery is a wholesome and flavorful dish that brings together the earthy sweetness of pumpkin and the nutritious goodness of black-eyed beans. This simple yet flavorful dish is infused with the aromatic flavors of Kerala, featuring curry leaves, coconut, and cumin. The finishing touch—a tadka of golden-brown sambar onions in coconut oil—adds depth and richness to this hearty dish. Perfect as a side dish to a traditional Kerala Sadhya or simply enjoyed on its own, this vegetarian recipe is a delicious and healthy choice for lunch.
Cuisine: Kerala
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Kaddu (Parangikai/ Pumpkin) | 2 cups, chopped |
| Black-Eyed Beans (Lobia) | 1/2 cup |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coconut (Grated) | 1/2 cup |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Green Chilli | 1 |
| Coconut Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Fresh Coconut (for tadka) | 1 tablespoon |
| Pearl Onions (Sambar Onions) | 4, sliced |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Instructions
-
Soak and Cook the Black-Eyed Beans:
Begin by soaking the black-eyed beans for about an hour. After soaking, transfer the beans into a pressure cooker along with half a cup of water. Cook for 3 to 5 whistles, then allow the pressure to release naturally. -
Grind the Coconut Masala:
While the beans are cooking, grind together the fresh coconut, cumin seeds, and green chilli into a coarse paste. You can add a small amount of water to help with the grinding process. Set this mixture aside. -
Cook the Pumpkin:
In a wok, add the chopped pumpkin, turmeric powder, red chilli powder, and salt. Sprinkle some water over the pumpkin and cook it on medium heat until it is nearly tender. -
Combine the Pumpkin, Beans, and Masala:
Once the pumpkin is nearly cooked, add the ground coconut masala and the boiled black-eyed beans to the wok. Stir everything together and allow the mixture to cook on medium heat for another 5 minutes, or until the pumpkin is fully cooked and the flavors have melded together. Taste and adjust the salt and seasonings as needed. -
Prepare the Tadka:
In a separate tadka pan, heat the coconut oil and add the mustard seeds. Let the mustard seeds splutter, then add the curry leaves and dry red chillies. Add the sliced pearl onions to the pan and cook until they turn golden brown. Finally, add the grated fresh coconut and sauté until it turns golden brown as well. -
Finish the Dish:
Pour the hot tadka over the cooked Kerala Pumpkin Black-Eyed Beans Erissery and mix well. This step adds a rich and aromatic finish to the dish. -
Serve:
Serve the Kerala Pumpkin Black-Eyed Beans Erissery hot, ideally as a side dish to a traditional Kerala Sadhya meal, which may include dishes such as Vellarikka Manga Curry, Kootu Curry, Matta Rice, and Ada Pradhaman. This dish also pairs beautifully with rice or can be enjoyed on its own as a nutritious, filling meal.
Enjoy this flavorful and wholesome Kerala classic, perfect for any vegetarian lunch or special occasion!
