Onam is the most auspicious and important festival for Malayali’s worldwide. Keralites irrespective of caste and religion celebrate the festival with much fervour and invite King Mahabali into their houses to bring prosperity and happiness.
This year, Kerala was struck by a major catastrophe in the form of unprecedented floods that devastated the state. Celebrations are subdued as Keralites are slowly trying to piece their lives back and get their homes in order.
However, there is optimism as help is pouring in from all directions, with people from all walks of lives coming together to assist the flood-affected people. So this Onam, join the appeal to King Mahabali to restore His Own Country.
Onam Sadhya forms an important part of celebrations. This year we are bringing one of the most and easiest recipes that always finds place in Sadhya – Erissery.
Erissery is a yummy delicious must have dish for Onam made with yellow pumpkin, red Cow bean/Cowpea and liberal amounts of grated coconut to bring the perfect aroma and flavour to the dish. It is fusion between two prominent ingredients the sweetness of pumpkin and beans take your taste buds to another level.
1 cup (diced) yellow pumpkin
½ cup red cow bean
¼ tsp turmeric powder
1-2 (optional) small onion /shallots
3-4 green chillies
½ cup grated coconut
½ tsp cumin seeds
2-3 no’s dry red chillies
4 tbsp grated coconut
1 spring curry leaves
1 tsp mustard seeds
2 tsp coconut oil
Salt to taste
Soak red beans overnight, cook them in pressure cooker with enough water, add red chilli powder, turmeric powder, and salt for 4-5 whistle. Once the pressure settles open the cooker.
Add the pumpkin piece to the cooked beans and cook till it is soft and tender and mash well.
Grind grated coconut, cumin seeds, green chilies and small onions with little water to coarse smooth paste.
Add this ground coconut paste and mix thoroughly with pumpkin and beans.
Heat 1 tsp of coconut oil in a pan, add mustard seeds when its starts to splutter, add dry red chillies, grated coconut and curry leaves and fry till they turn golden brown.
Pour this tempering and drizzle ½ tsp of coconut oil over the gravy, mix well and adjust the salt.
Serve with hot Kerala red rice and papadam. Enjoy the yummy delicious Erissery this Onam.