Monday, August 24, 2009


Yellow Pumpkin (cubed): 1 Cup
Red beans/Vanpayaru: 1/2 Cup
Green Chili (Slit): 2-3
Ginger (chopped): 1 teaspoon
Turmeric: 1/2 teaspoon
Chilli powder :1 teaspoon
Cumin seeds/Jeera: 1 teaspoon
Grated Coconut: 1/4 cup
Water: 1 cup


Dried red chili: 2-3
Curry leaves: handful
Mustard seeds: 2 teaspoon
Coconut oil: 1 tablespoon

Soak the red beans in warm water for about 2 hours. Pressure cook the beans in water with some salt, turmeric and chilli powder. Once the beans are soft, add the chopped pumpkin, green chilies, ginger and cook on medium heat for about 15 mins. Meanwhile coarsely grind the grated coconut and cumin seeds. Add this paste to the cooked beans and pumpkin. Stir well and the adjust your salt and spice levels. Give a final seasoning of spluttered mustard seeds, dried red chillies and curry leaves in coconut oil. Fry the grated coconut until golden and garnish. Make sure the grated coconut doesn't get burned. Delicious Erisserri is ready to be served.


  1. My all time fav erisseri...yummm

  2. Hi! I am rather new to spices and cooking: Can I check if the grated coconut is the sweetened or unsweetened version? And should the mustard seeds be black or yellow (What is the difference when used in cooking)?

  3. @Jess thank you for checking our space... We usually use the daily delight frozen grated coconut... it will be unsweetened version.... And Mustard use black one....

  4. Hi

    Love ur website.. could you please tell me how long should we pressure cook red beans?


  5. @Liz the soaked red beans we usually pressure cook for 3-4 whistles..

  6. Hi,

    Can you tell me the yellow pumpkin that you mentioned where do u get it? Do u get it in Chinese stores and what is it called?

  7. @Anonymous We got it from Chinese store, sorry we forgot what it is called, but you can easily find it in the vegetable isles.


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