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Ingredients

Adjust Servings:

	2 cups pumpkin, peeled and cubed
	1/2 cup green beans, chopped
	1/4 cup grated coconut (fresh or frozen)
	1/2 tsp cumin seeds
	1/2 tsp mustard seeds
	2-3 dried red chilies
	1-2 green chilies, slit
	1/2 tsp turmeric powder
	1/2 tsp black pepper powder
	1/2 tsp fennel seeds (optional)
	1 sprig curry leaves
	1 tbsp coconut oil
	Salt to taste
	1/2 cup water
	1 tbsp jaggery (optional, to taste)
	For the paste
	1/2 cup grated coconut
	1/2 tsp cumin seeds
	1/4 tsp black pepper powder
	2-3 green chilies (adjust to spice preference)
	1/4 tsp turmeric powder

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Erissery

Name: Erissery
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 Servings
Cuisine: Indian
Ingredients: pumpkin, peeled and cubed: 2 cups; green beans, chopped: 1/2 cup; grated coconut (fresh or frozen): 1/4 cup; cumin seeds: 1/2 tsp; mustard seeds: 1/2 tsp; dried red chilies: 2-3; green chilies, slit: 1-2; turmeric powder: 1/2 tsp; black pepper powder: 1/2 tsp; fennel seeds (optional): 1/2 tsp; curry leaves: 1 sprig; coconut oil: 1 tbsp; Salt to taste; water: 1/2 cup; jaggery (optional, to taste): 1 tbsp; grated coconut: 1/2 cup; cumin seeds: 1/2 tsp; black pepper powder: 1/4 tsp; green chilies (adjust to spice preference): 2-3; turmeric powder: 1/4 tsp

flavorful Kerala dish with coconut.

Features:

Cuisine:

Indian

A traditional Kerala dish made with pumpkin and beans, cooked in a coconut-based gravy with mild spices, offering a perfect balance of flavors.

30 minutes
Serves 6
Medium

Ingredients

2 cups pumpkin, peeled and cubed
1/2 cup green beans, chopped
1/4 cup grated coconut (fresh or frozen)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2-3 dried red chilies
1-2 green chilies, slit
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp fennel seeds (optional)
1 sprig curry leaves
1 tbsp coconut oil
Salt to taste
1/2 cup water
1 tbsp jaggery (optional, to taste)
For the paste
1/2 cup grated coconut
1/2 tsp cumin seeds
1/4 tsp black pepper powder
2-3 green chilies (adjust to spice preference)
1/4 tsp turmeric powder

Directions

Erissery – Pumpkin and Beans in Coconut is a delicious and comforting dish from Kerala, India. It combines tender pumpkin and green beans cooked in a creamy, coconut-based gravy with mild spices like cumin, turmeric, and black pepper. The dish has a perfect balance of flavors, with the natural sweetness of the pumpkin complementing the earthiness of the beans and the richness of the coconut.

Traditionally served during festivals like Onam and Vishu, Erissery is an essential part of the Kerala feast, offering a flavorful and nutritious side dish to accompany rice or flatbreads. The addition of curry leaves and mustard seeds enhances its aroma, making it a delightful treat for the senses. It’s also a great option for those looking for a vegetarian and gluten-free dish that is both light and satisfying.

Erissery’s unique blend of spices, combined with the creamy texture from the coconut, makes it a standout dish in Kerala cuisine, loved by many for its authenticity and taste. It is easy to make, with simple ingredients, and can be enjoyed year-round, especially during special occasions.

Here’s an estimated nutritional breakdown for Erissery (per serving, assuming 4 servings):

Nutrient	Amount (per serving)
Calories	150-180 kcal
Carbohydrates	30-35g
Protein	3-4g
Fat	7-9g
Saturated Fat	6-7g
Fiber	4-6g
Sugar	6-8g
Sodium	200-250mg
Cholesterol	0mg

Note: Nutritional values may vary depending on the specific ingredients used (e.g., the type of coconut, amount of oil, and optional jaggery). This estimate assumes the dish is made with coconut oil and no added sweeteners.

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Steps

1 Done	Prepare the paste In a blender, combine the grated coconut, cumin seeds, black pepper powder, green chilies, and turmeric powder. Add a little water and blend into a smooth paste. Set aside.
2 Done	Cook the pumpkin and beans In a pan, heat the coconut oil over medium heat. Add the mustard seeds, cumin seeds, fennel seeds (if using), dried red chilies, and curry leaves. Sauté for a minute until the mustard seeds splutter. Add the chopped green beans and cubed pumpkin to the pan. Sprinkle turmeric powder and black pepper powder. Add salt to taste and sauté for 2-3 minutes. Add water, cover, and cook for about 8-10 minutes or until the pumpkin is tender and the beans are cooked through.
3 Done	Combine with the coconut paste Once the pumpkin and beans are cooked, add the coconut paste to the pan. Stir well to combine. Let it cook for 5 more minutes so the flavors blend together.
4 Done	Finishing touches Taste the curry and add jaggery if you want a slightly sweet touch to balance the flavors. Stir and cook for another 2 minutes.
5 Done	Serve Serve hot with steamed rice or chapati. Erissery is a traditional Kerala dish and is especially popular during Onam celebrations. Enjoy the mild and flavorful taste of Erissery!

Aswathy

Hi there! I'm Aswathy, a passionate home cook with a love for creating delicious meals that bring people together. I believe that cooking is an art, and every dish tells a story. I'm originally from Kerala, India, and my culinary journey began at a young age, inspired by the vibrant flavors and traditions of my homeland. I love experimenting with new recipes and sharing my culinary adventures with others. I believe that food is not just about sustenance; it's a way to connect with others and create lasting memories. Join me as I explore diverse cuisines and discover the joy of cooking!