Live To Eat

Sleep ’til you’re hungry, eat ’til you’re sleepy!

  • Connect!

  • Sponsors

  • Subscribe!

    Enter your email address below to receive updates each time we publish new content..

    Privacy guaranteed. We'll never share your info.
  • Recent Posts

    A fabulous dinner at Willows Inn on Lummi Island
    Mutton Korma – Braised Goat in a Green Coconut Curry
    Parsi Mutton Biryani – Step by Step Recipe
    Spicy Rack of Lamb with Arugula Grapefruit Salad
    Huevos Rotos (Broken Eggs) and a Call to Action
    Parippu Vada (Deep fried Lentil Fritters)
    HDR Wednesday – Stormy Sunset
    Restaurant Review – Altura
    Spicy Pompano – Kerala Style Fried Fish
    One Dish Dinners – Lemon Caper Tilapia with Roasted Garlic
  • Categories

  • Erissery – Butternut Squash Curry

    Posted on | March 7, 2007 | 19 Comments |

    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.

    Category: India - Kerala, Recipes, Side Dish - Gravy, Squash, Vegetarian

    Privacy guaranteed. We'll never share your info.

    More like this

    Mutton Curry in a Ground Chickpea and Coconut Gravy

    Mutton Curry in a Ground Chickpea and Coconut Gravy

    February 27th, 2011

    This is one of those recipes that was conceived quite by accident. All I wanted was a quick mutton[...]

    Roasted Zucchini Salad with a Dill-Garlic-Mayo Dressing

    Roasted Zucchini Salad with a Dill-Garlic-Mayo Dressing

    September 24th, 2010

    Zucchini is a vegetable that I don’t have strong feelings about, neither a fan, nor a hater. Bu[...]

    Spicy Eggplant Raita

    Spicy Eggplant Raita

    September 22nd, 2010

    Anybody who has had any kind of exposure to Indian cuisine must be familiar with the term Raita. R[...]

    Sautéed Romanesco Cauliflower with Pine Nuts and Garlic

    Sautéed Romanesco Cauliflower with Pine Nuts and Garlic

    September 21st, 2010

    As promised, I am continuing the SBD friendly vegetarian sides series with a simple sautéed veg[...]

    Kidney Beans and Chard in Coconut Milk

    Kidney Beans and Chard in Coconut Milk

    September 19th, 2010

    A lot of people I know are under the assumption that dieting is all about sacrificing good food an[...]

    Comments

    19 Responses to “Erissery – Butternut Squash Curry”

    1. keralafish
      March 7th, 2007 @ 7:04 am

      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.

    2. Sig
      March 7th, 2007 @ 7:30 am

      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.

    3. Asha
      March 7th, 2007 @ 2:00 pm

      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.

    4. Susan
      March 7th, 2007 @ 11:12 pm

      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!

    5. Sig
      March 8th, 2007 @ 5:05 am

      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.

    6. HAREKRISHNAJI
      March 8th, 2007 @ 12:13 pm

      First time in my life I came to know that such dish exist

    7. Prema Sundar
      March 8th, 2007 @ 1:51 pm

      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.

    8. Sig
      March 8th, 2007 @ 3:30 pm

      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.

    9. Jyothsna
      March 9th, 2007 @ 2:46 pm

      Yum Errissery! Nice:)

    10. KitchenFairy
      March 9th, 2007 @ 5:50 pm

      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..

    11. Mishmash !
      March 9th, 2007 @ 7:34 pm

      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

    12. Sig
      March 10th, 2007 @ 7:54 pm

      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.

    13. Anonymous
      March 11th, 2007 @ 2:45 pm

      Try adding black eyed peas to the butternut squash erissery.It’ll taste even better.

    14. Venkatesh Iyer
      January 10th, 2008 @ 9:34 pm

      The picture looks very good. We usually make Erissery without garlic for meals on Sundays. It is very tasty.

    15. wickedsunny
      February 20th, 2008 @ 3:51 pm

      Do we find butternut squash in India ?

      Or I will have to use a normal pumpkin ?

      I don’t think we have butternut squash in India… Normal Pumpkin is what we use traditionally, butternut squash is a substitution I made, since we can’t find the Indian pumpkin here in the US…

    16. Rashmi
      February 18th, 2010 @ 6:04 pm

      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.

    17. Manasi
      February 2nd, 2011 @ 4:30 pm

      Making this tonight! This recipe is a keeper and we love it and keep re-visiting it :)

    18. Maven
      April 7th, 2012 @ 12:20 pm

      I cannot wait to try this recipe. I love recipes where I can clearly visualize what I will do with leftovers (as it’s just me and the husband). I plan on making this for one day, and perhaps augmenting the leftovers cleverly with tamarind and more chile and grinding it down to become a kozhumbu:)

    Leave a Reply