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Pumpkin Erissery

Onam Recipes | recipe for Pumpkin Erissery | Pumpkin and Cowpeas stew with coconut  -Onam Sadya recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine south indian
Servings 3 servings


  • 250 grams yellow pumpkin diced
  • 1/2 tsp salt
  • 1/4 tsp turmeric

to grind

  • 1/2 cup coconut grated
  • 3 - 4 green chillies
  • 1.5 tsps cumin seeds

for tempering

  • 2 tsps coconut oil
  • 1/2 tsp mustard seeds
  • 2 - 3 chillies dried red
  • 1 sprig curry leaves
  • 2 tbsps coconut desiccated


  • Soak the beans overnight. If fresh cowpeas are in season, use that and no soaking is required.
  • In a pressure pan / cooker, place the drained beans. Top with 1 cup water, salt and turmeric. Pressure cook for 1 whistle and then on sim for 5 minutes.
  • Once the cooker is cool enough to open, add the pumpkin pieces to the cooked beans. Add 1/4 cup water if required and pressure cook this for 1 whistle. (This is because the beans have a slightly longer cooking time than the pumpkin. I used fresh cowpeas so pressure cooked it with pumpkin for one whistle.)
  • Open the lid of the cooker. Mash the beans and pumpkin lightly with the back of a ladle.
  • In a mixer jar, grind the chili, coconut and cumin to a smooth paste using 1-2 tbsp of water.
  • Add this to the cooked pumpkin-beans mix in the cooker. Bring to a simmer. Add 1/4 tsp salt if required. Remove into a serving bowl.
  • Heat the oil in a small pan. Add mustard seeds. Once it splutters, add the curry leaves and red chillies. Add the desiccated coconut to this and roast until it is aromatic and golden brown and transfer this over the erissery.


Serve this as a part of Onam Sadya with red rice, Pulissery, Puli Inji and Cabbage Thoran.
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