Erissery – Butternut Squash Curry
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This dish is one of my childhood favorites. Mine is a hardcore non-veg family; when we were growing up we used to have fish almost every day and some kind of meat in the weekends. But on those rare days when there was no non-veg at all, there were 2 or 3 dishes that would get me by. Pumpkin Erissery with rice and papadam is one combination I could forget my carnivore self for. I still make it once in a while when I feel like having a light vegetarian meal for a change.
Ingredients
- 2 cups diced butternut squash
- 3/4 cup grated coconut
- 1/2 tsp turmeric powder
- 2 green chilies
- 1 clove garlic
- salt
- 1 dsp oil
- 1 tsp mustard seeds
- 3 dry red chilies
- 1 bunch curry leaves
- 2 dsp chopped shallots
Method
Keep 2 tbsp grated coconut aside. Grind the remaining coconut along with turmeric powder, green chilies and garlic to a coarse paste.
Cook the squash pieces in a sauce pan with just enough water to cover the pieces.
When the squash pieces are cooked, mash the pieces, add the ground paste and salt and cook on low heat for about 3 minutes.
Seasoning: In a different pan, heat oil and splutter the mustard seeds. Add the chopped shallots, dry red chilies, curry leaves and fry. Then add the grated coconut kept aside initially and fry till the coconut turns light brown. Add this seasoning to the prepared curry and stir well.
Serve hot with white rice and papadams.
Note:
I made this with the frozen diced butternut squash from the organic market. When I use a whole fresh butternut squash I normally bake it in the oven, or even pop it in the microwave till the skin gets soft and the inside flesh can be scooped out with a spoon. If you do that, just substitute the diced squash with the flesh in the same quantity.
After I posted this, I did a search and found two other great Erissery recipes out there. Check out Bee’s version and Asha’s version of this classic Kerala recipe.
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Category: India - Kerala, Recipes, Side Dish - Gravy, Squash, Vegetarian
eriseri has been one of my favourites.Ive heard it being made using either raw plantain or yams.Can u make it with squash also?
Could you upload recipes for kalan,puliseri,upperi,thoran and puzhukku.
Hi Keralafish, (nice name btw
). Yeah, Erisseri can be made with a lot of other veggies too, check out the two links I posted for a cauliflower version and a pumpkin one.
All the dishes you described makes me really hungry, if I ever get around to cooking any of those, will surely post the recipes.
Hi Sig,I was going to say I made this too,you already got me there!!Thanks.
Although I am not a Keralite and my Erissery was not made with Yam etc,I loved this recipe with Cauliflower too.Your’s with Butternut squash is a great idea too and looks yummy.
Hi Sig. I found you through Asha’s site. You have delicious recipes here! This curry must be so fragrant and flavorful. I cook with these seasonings, but I didn’t know the proper names. Thanks!
Asha, yeah I found your version with cauliflower, I’m sure thats the first time anyone ever made a cauliflower erissery
looks really good though.
Susan, thanks for visiting, I really enjoyed your blog.
First time in my life I came to know that such dish exist
Haven’t made erissery myself but have read abt it in many blogs and I have that they are usually made out of pumpkin.. Using butternut squash is different and I bet the taste would be great, as I love butternut squash.
Hi Harekrishnaji, welcome to my blog. You should defintely give this dish a try then, it is delicious.
Prema, yes, in India it is made with pumpkin normally, but here in the US, I think the different varieties of squashes come closer in taste to the Indian pumpkin than the pumpkin over here. Also, squashes and pumpkins are the same family anyway, so I don’t know if the Indian pumpkin is actually a squash or a pumpkin! I need to do some research
.
I love butternut squash, so I use that in a lot of dishes, and always have a stock in the freezer.
Yum Errissery! Nice:)
Hai,U have a nice blog here.Erissery,pappadam and rice ,yes really nice combination.I used to have pumpkin erissery with tea…don’t laugh its true..Ur crab curry is tempting me to give up my lent..
Hi Sig, Thanks for visiting my page and thus leading me to a beautiful blog packed with restuarant reviews and recipes:) hmm..erissery is a kerala favourite , I prepare almost the similar way but do add vanpayar or red grams dal or red bean, this is one dish which has lots of variations rt ..
Shn
Jyothsna, thanks for dropping by;
Fairy, I won’t laught at the tea-erissery combo, because I too have some weird food habits
, so I totally understand
Shn, you are right, I think most people make it with some kind of pulse, but I like the simplicity of just having the vegetable in it.
Try adding black eyed peas to the butternut squash erissery.It’ll taste even better.
The picture looks very good. We usually make Erissery without garlic for meals on Sundays. It is very tasty.
Do we find butternut squash in India ?
Or I will have to use a normal pumpkin ?
I was looking for something (indian) to do with butternut squash and came across your site. Just made the curry and it is to die for! Thanks for the recipe. Few changes I made….added more green chillies and garlic, since we love both. Excellent recipe!! Thanks once again.