Name: Erissery (Pumpkin & Lobia with Roasted Coconut)
Yield: 4 servings
Ingredients: Cowpea (lobia), dry — ⅓ cup, soaked (60 g); Pumpkin (kaddu) — 2½ cups cubes (350 g); Water — 2 cups (500 ml); Turmeric powder — ⅛ tsp (0.5 g); Black pepper — ½ tsp (1 g); Coconut, fresh grated — ¾ cup (60 g); Cumin (jeera) — ¼ tsp (1 g); Coconut oil — 2 tsp (10 g); Mustard seeds — ¼ tsp (1 g); Curry leaves — 8 (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g)

Method

How to cook it

Step 1: Pressure-cook lobia 5 whistles until soft.
Step 2: Cook pumpkin with turmeric, pepper and salt until soft; mash half.
Step 3: Grind 40 g coconut with cumin; add with lobia; simmer 5 minutes.
Step 4: Roast remaining coconut golden in oil with mustard and curry leaves; pour over.

Nutrition

Per serving, estimated

150kcal

Energy

4.8g

Protein

7.8g

Fat

16.2g

Carbohydrate

3.7g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Erissery (Pumpkin & Lobia with Roasted Coconut)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Dals, Kadhis, Sambars & Rasams

Moong Dal Methi

Toor Dal with Drumstick

Gujarati Kadhi (Sweet–Sour, Light)

Majjige Huli (Karnataka Buttermilk Curry)

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Ghee–Pepper Roasted Makhana

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Cowpea (lobia), dry	⅓ cup, soaked	60 g	300 g
Pumpkin (kaddu)	2½ cups cubes	350 g	1750 g
Water	2 cups	500 ml	2500 ml
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Black pepper	½ tsp	1 g	5 g
Coconut, fresh grated	¾ cup	60 g	300 g
Cumin (jeera)	¼ tsp	1 g	5 g
Coconut oil	2 tsp	10 g	50 g
Mustard seeds	¼ tsp	1 g	5 g
Curry leaves	8	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g