14 Traditional Kerala Sadya Recipes for Beginners

6. Erissery (Pumpkin and Black-Eyed Peas with Coconut)

Erissery pairs sweet pumpkin or yam with a coconut-spiced lentil base and often includes black-eyed peas or moong dal. The coconut masala — grated coconut, roasted chilies, and cumin — is ground to a smooth paste and stirred into cooked vegetables and lentils. A tempering of mustard seeds, curry leaves, and a few dried chilies rounds out the aroma. The balance between the natural sweetness of pumpkin and the savory coconut-lentil mixture makes Erissery a comforting mid-level Sadya dish. For beginners, roast or dry-roast the coconut briefly for a deeper flavor before grinding. If you use canned pumpkin, choose unsweetened varieties and adjust salt and spice accordingly. Erissery keeps well and is forgiving with proportions, so it’s a good practice dish for learning how coconut masalas influence texture and seasoning in Kerala vegetable curries.