Erissery – Another roasted coconut delicacy from Kerala

This post is part of SADYA VIBHAVANGAL – Learn to make the traditional Kerala Feast- An Artist’s Edible Palette !

After reading so many recipes as part of the virtual traditional feast, some of you probably might be having a question in mind, ”Are Keralites nuts about coconuts?? “ I would say, “yes, we are” :) We have to use coconut in some form or the other…it could be coconut oil, grated coconut, ground coconut, shredded coconut, coconut milk, coconut water……and yeah sometime, we run out of options and we tend to tweak the existing options a bit by roasting the grated coconut and adding the same to the dish to enhance the taste! I already wrote about “koottu-curry” where the irresistible aroma of roasted coconut marries black chickpeas and yam. Here in this dish, we not only use roasted coconut but cook the ingredients in a fresh ground coconut base too. Check out how we weave this dish!

Ingredients: (Approx.)

• ½ cup Vanpayar/red cowpeas, soaked overnight
• 1 ½ cups water
• 1 ½ - 2 cups cubed pieces of Mathanga ( I used acorn squash)
• 1 cup water
• ¼ tsp turmeric
• ¼ tsp red chilly powder
• Salt to taste

To grind:

• ½ cup grated coconut
• ½ tsp cumin/jeera
• 4-5 green chillies
• ¼ tsp turmeric
• Salt to taste

To Roast:

• ½ cup grated coconut
• ¼- ½ tsp mustard seeds
• 3-4 dry red chillies
• 2-3 small red-pearl onions thinly sliced
• 1 sprig curry leaves
• 2 tbsp oil, preferably coconut oil

Directions:

• Heat oil in a shallow pan and splutter mustard seeds, then add dried red chillies and thinly sliced small red-pearl onions as well as tear off some curry leaves and sauté till the onion is beginning to turn translucent. Now add grated coconut and roast everything till it turns nice and brown, in low fire. Keep stirring without burning the ingredients and keep it aside for the last phase of cooking
• In the small jar of mixer/blender, make a paste of the second set of ingredients by grinding fresh coconut, cumin seeds, chillies, turmeric and salt and keep it aside.
• Pressure-cook Vanpayar/red cowpeas, soaked overnight, in 1 ½ cups water, with a pinch of salt, till it is semi-cooked, for around 2 whistles; when the sizzling sound stops, add the cubed pieces of Mathanga (I used acorn squash), turmeric powder, red chilly powder and salt and pressure-cook for some more time till everything is soft and cooked well.
• Open the pressure cooker once the sizzling sound stops; with the back of a spoon, slightly mash some cubed Mathanga pieces; then add the fresh ground coconut paste and bring to a boil, in medium heat. When it boils, reduce the flame and cook till it thickens slightly; then adjust the taste, add the roasted coconut and stir well, enjoying the aroma when the roasted coconut gels with the other ingredients in the vessel. When everything is blended well, turn off the stove. (Note: You can control the consistency of the dish to your liking by thickening or not thickening.)
  

Luv
Shn

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