Mathan Vellapayar Erisseri – Pumpkin Black Eye Peas Erisseri

25- Vellapayar Mathan ErisseryPin

 

The feel of calm after a storm is different. I really don’t know whether I like it. When life is a bit topsy-turvy, our mind is full on at work – looking for signals of any more trouble coming, being content if there is nothing coming, getting tensed when something comes by, not mentioning the constant pain and heart aches which comes along with it. But once that phase passes by and things come back to normal, there is an eerie emptiness. All of a sudden, you feel that the moment passed by, even though it has taken ages to move on. Fighting that emptiness and filling up your time with worthy hobbies is what is then required. No wonder why He tells us, “Verily, in the remembrance of Allah do hearts find peace.” (Surah Ar-Rad:28) Irrespective of whether we are going through turbulent times or peaceful times, keeping His thoughts definitely do keep our mind in a state of contentment, that whatever will come will surpass and whatever good is there will stay till it is destined to stay…

 

I have already posted previously the way umma makes her erissery – till then, I never knew that it was called erisseri, hehe… I always thought it was the proper way till Meena told me that when it is prepared for a sadya (Kerala banana leaf meals during special occasions) they don’t use shallots, garlic and fennel seeds, which umma normally uses, since these are considered like non-veg. It was new information for me. Then I had a small discussion with my colleagues and one of them told me that they don’t make the way we do. That is when he shared me this recipe and I decided to try it. This seems to be a very easy way of making it, since the only work involved is chopping the pumpkin. πŸ˜€ Hardly any spices going in there, but the flavor is delicious and you could have a lot of rice just with this on the side… πŸ™‚

 

Pin

Mathan Vellapayar Erisseri

Course Sides
Cuisine Kerala
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • 500 gm pumpkin mathan, peeled and cubed
  • 1/2 cup black eyed peas lobiya/ vellapayar, soaked overnight
  • 1/2 tsp turmeric
  • Salt to taste
  • FOR GRINDING:
  • 1/2 cup grated coconut
  • 3 green chillies
  • 1 tsp cumin
  • FOR TEMPERING:
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves

Instructions

  • Combine the cubed pumpkin, peas, turmeric and salt in a pressure cooker. Pour water just till the level of the ingredients.
  • Pressure cook on meduim flame for 3 to 4 whistles. Switch off and allow the pressure to go by itself.
  • Meanwhile, grind all the ingredients under "for grinding" till smooth.
  • Open the lid and give a good stir. The pumpkin would have got mashed and the peas cooked.
  • Add the ground coconut mixture and simmer for a couple of minutes. Switch off.
  • Heat oil and splutter the mustard seeds. Briefly fry the curry leaves. Add into the erisseris and mix.
  • Serve warm as side for rice and curry.

Join the Conversation

  1. ALWAYS MY FAVORITE, my kids will eat double if this is on their menu:)

    1. Rafeeda AR Author says:

      Thank you so much Hiba… πŸ™‚

  2. Wow! that is a a good combination – BEP and Pumpkin. Now I am bad with identifying the pumpkin varieties. Is it possible to share an image?

    1. Rafeeda AR Author says:

      The pumpkin used in this one is always the orange one, the Halloween types! πŸ˜‰ I have never seen umma using any other type of pumpkin in erisseri…

  3. Don’t know why pumpkin was not a part of my growing years and not yet till now.It was after blogging I came to know about so many versatile uses of pumpkin in bakes other than sambar.This dish looks apt for my non spice lovers.

    1. Rafeeda AR Author says:

      I have never tried pumpkin bakes nor pumpkin soup as well… We would only have pumpkin in this and like you said in sambar… hehe… want to explore more of this…

  4. Resna Nishad says:

    I rarely use pumpkin, last time my hubby bought one pumpkin that still in fridge I should try this recipe but don’t know when I get time..looks yummy

    1. Rafeeda AR Author says:

      Thank you so much Resna…

  5. Got to try this version …looks so simple

    1. Rafeeda AR Author says:

      Thanks a lot Ruxana…

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