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Erissery is one of the traditional dishes served during Onam Sadya in Kerala. It’s known for its balanced flavour — a subtle sweetness from pumpkin, mild heat from green chillies, and richness from coconut. Yellow pumpkin (mathanga) is cooked until soft, then blended with a spiced coconut paste and tempered with mustard seeds, curry leaves, and fried coconut bits.
The addition of roasted coconut in the tempering gives Erissery its distinct flavour and aroma, setting it apart from other coconut-based Kerala curries. The dish is naturally vegetarian, vegan, and gluten-free. It pairs beautifully with steamed rice and other sadya delicacies like olan, avial, and kalan.
Cook pumpkin
In a pan, cook pumpkin with turmeric, green chillies, salt, and a little water until soft. Mash lightly with the back of a spoon.
Prepare coconut paste
Grind grated coconut and cumin into a coarse paste with a little water. Add this to the cooked pumpkin and simmer gently for 5 minutes. (If using cowpeas, add them at this stage.)
Roast coconut
In a small pan, heat 1 tsp coconut oil and roast 2 tbsp grated coconut until golden brown. Keep aside.
Tempering
Heat remaining coconut oil. Add mustard seeds, curry leaves, and dry red chillies. Pour over the pumpkin mixture.
Finish
Mix in roasted coconut, stir gently, and serve hot with steamed rice.
Yes, you can make plain pumpkin erissery. Cowpeas are optional but traditional.
Yes, though pumpkin is the classic version, ash gourd or yam can also be used
Yes, it stays good for 1–2 days in the fridge. Reheat gently before serving
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