Erissery recipe | How to make Suvarnagadde Cheenikayi gojju | Kerala style yam and pumpkin curry
By Latha on July 26th, 2019
Erissery or pumpkin curry recipe explained with step by step pictures and a video. Erissery or cheenikayi gojju is a Kerala style curry or kootu recipe. Erissery is prepared using yam, pumpkin, soaked beans, coconut, cumin seeds, green chili and onion. Erissery is a very tasty curry and tastes good with either rice or chapathi.
Erissery is a very tasty, very healthy and a wholesome food. I have used yam (suvarna gadde) and cheenikayi (pumpkin) in this recipe. However you can skip yam and replace it with pumpkin itself.
Many of you must be knowing that currently I live in Kochi, Kerala. Being here, I have learnt many Kerala recipes. However this is the first Kerala recipe I am posting on this website because I wanted to reserve this website exclusively for Karnataka recipes. But now, I have decided to post few tasty Kerala recipes of my choice based on readers request. Unlike Karnataka, they have very limited vegetarian options and this is one popular curry recipe and is a part of "Onasadya (thali served during onam festival)"
If you are looking for more curry or gojju recipes then do check my Eerulli sagu, menthe palle or methi dal, ennegayi or stuffed brinjal, mixed veg curry, gorikayi kara or cluster beans curry, mixed veg sagu, hesaru kalu gojju or green gram curry, badanekayi gojju, bendekayi gojju and thondekai masala recipes.
I have made a video on this erissery recipe, which I have embedded it below. Kindly have a look.
Preparation time: 3 hours
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1/4kg yam or suvarna gadde
- 1/4kg pumpkin or cheenikayi
- 1/4 cup cowpea or alasande kaalu
- 1/2 - 1 tsp red chili powder
- A pinch of turmeric powder
- Salt as per your taste
Ingredients for grinding: (measuring cup used = 240ml)
- 1 tsp cumin seeds
- 1 cup grated coconut
- 1 - 2 green chili (adjust as per your spice level)
Ingredients for tempering:
- 1 red chili
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal (optional)
- 5 - 6 curry leaves
- 1 onion finely chopped
- 1/2 cup grated coconut
- 2 tbsp cooking oil
Instructions for making erissery or pumpkin curry:
- Soak the cowpea (alasande kaalu) for 3 - 4 hours. Peel, chop and soak the yam (suvarna gadde) in water for 10 minutes. Also peel and chop the pumpkin. You can skip the yam and replace it with pumpkin.
- Take all three ingredients in a pressure cooker. Add in red chili powder, turmeric powder and salt. Also add in a cup of water and cook until soft by making 2 - 3 whistles.
- Meanwhile let us prepare the masala. For that grind the coconut and cumin seeds until fine by using a mixer grinder.
- At the end add the green chilli and grind it again. Keep it aside.
- Wait until the vegetables are cooked. Vegetables will turn soft and mushy. But that's perfectly alright.
- Add in ground masala and give a quick mix. Add in very little water.
- Please note this recipe shall have very thick gravy. Add in salt as per your taste.
- Bring it to boil. Allow it to boil for 2 minutes under medium flame. Switch off the stove.
- Now let us prepare tempering. For that, heat 2 tbsp of oil. Add in mustard seeds, urad dal (optional) and broken red chilli.
- Followed by add in chopped onion and curry leaves.Fry until onions turn soft and slightly brown.
- At the end add in grated coconut and fry until slightly brown.
- Add this tempering into the boiled gravy. Mix well. Serve it with either rice or chapathi and enjoy.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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