Kerala Pumpkin Black Eyed Beans Erissery Recipe
A vegetarian Kerala Recipes recipe with kaddu (parangikai/ pumpkin) - chopped, black eyed beans (lobia), red chilli powder. Ready in 30 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
13 steps- 1
To begin making Kerala Pumpkin Black Eyed Beans Erissery Recipe first soak he black eyed beans for an hour and after an hour add it to a pressure cooker with half a cup of water and pressure cook for 3 to 5 whistles
black eyed beans (lobia)(1/2 cup) - 2
Let the pressure release on its own
- 3
Next grind the ingredients - coconut, cumin and green chillies with a little water to make a coarse paste and keep aside
red chilli powder(1/2 teaspoon)fresh coconut - grated(1/2 cup)cumin seeds (jeera)(1/2 teaspoon)green chilli(1)coconut oil(1 tablespoon)dry red chillies(2)fresh coconut(1 tablespoon) - 4
Now in a wok add the pumpkins, turmeric powder, red chilli powder and salt and sprinkle some water and cook on medium heat till the pumpkins are nearly cooked
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to tastegreen chilli(1) - 5
Add the ground coconut masala and the boiled black eyed peas to the pumpkin and stir and mix everything well
black eyed beans (lobia)(1/2 cup)fresh coconut - grated(1/2 cup)coconut oil(1 tablespoon)fresh coconut(1 tablespoon) - 6
Cook the Kerala Pumpkin Black Eyed Beans Erissery mixture on medium heat for another five minutes till the pumpkins are completely cooked
black eyed beans (lobia)(1/2 cup) - 7
Switch of the heat
- 8
Check the salt and seasonings and adjust the taste of the Kerala Pumpkin Black Eyed Beans Erissery accordingly
black eyed beans (lobia)(1/2 cup)salt - to taste - 9
Next in a tadka pan heat oil and add the ingredients listed under tadka
- 10
First add the mustard seeds and let it splutter, then add the curry leaves and red chillies
red chilli powder(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)green chilli(1)mustard seeds(1/2 teaspoon)sprig curry leaves(1)dry red chillies(2) - 11
Add the sliced onions to the tadka pan till they turn golden brown in colour and finally add the coconut and saute till the coconut turns golden brown in colour as well
fresh coconut - grated(1/2 cup)coconut oil(1 tablespoon)fresh coconut(1 tablespoon)pearl onions (sambar onions) - sliced(4) - 12
Add this to the Kerala Pumpkin Black Eyed Beans Erissery and serve hot
black eyed beans (lobia)(1/2 cup) - 13
Serve Kerala Pumpkin Black Eyed Beans Erissery as a side to a Kerala Sadhya of Vellarikka Manga Curry, Kootu Curry, Matta Rice and Ada Pradhaman
black eyed beans (lobia)(1/2 cup)sprig curry leaves(1)
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Kerala Pumpkin Black Eyed Beans Erissery Recipe
A vegetarian Kerala Recipes recipe with kaddu (parangikai/ pumpkin) - chopped, black eyed beans (lobia), red chilli powder. Ready in 30 min, serves 4.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making Kerala Pumpkin Black Eyed Beans Erissery Recipe first soak he black eyed beans for an hour and after an hour add it to a pressure cooker with half a cup of water and pressure cook for 3 to 5 whistles
black eyed beans (lobia)(1/2 cup) - 2
Let the pressure release on its own
- 3
Next grind the ingredients - coconut, cumin and green chillies with a little water to make a coarse paste and keep aside
red chilli powder(1/2 teaspoon)fresh coconut - grated(1/2 cup)cumin seeds (jeera)(1/2 teaspoon)green chilli(1)coconut oil(1 tablespoon)dry red chillies(2)fresh coconut(1 tablespoon) - 4
Now in a wok add the pumpkins, turmeric powder, red chilli powder and salt and sprinkle some water and cook on medium heat till the pumpkins are nearly cooked
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to tastegreen chilli(1) - 5
Add the ground coconut masala and the boiled black eyed peas to the pumpkin and stir and mix everything well
black eyed beans (lobia)(1/2 cup)fresh coconut - grated(1/2 cup)coconut oil(1 tablespoon)fresh coconut(1 tablespoon) - 6
Cook the Kerala Pumpkin Black Eyed Beans Erissery mixture on medium heat for another five minutes till the pumpkins are completely cooked
black eyed beans (lobia)(1/2 cup) - 7
Switch of the heat
- 8
Check the salt and seasonings and adjust the taste of the Kerala Pumpkin Black Eyed Beans Erissery accordingly
black eyed beans (lobia)(1/2 cup)salt - to taste - 9
Next in a tadka pan heat oil and add the ingredients listed under tadka
- 10
First add the mustard seeds and let it splutter, then add the curry leaves and red chillies
red chilli powder(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)green chilli(1)mustard seeds(1/2 teaspoon)sprig curry leaves(1)dry red chillies(2) - 11
Add the sliced onions to the tadka pan till they turn golden brown in colour and finally add the coconut and saute till the coconut turns golden brown in colour as well
fresh coconut - grated(1/2 cup)coconut oil(1 tablespoon)fresh coconut(1 tablespoon)pearl onions (sambar onions) - sliced(4) - 12
Add this to the Kerala Pumpkin Black Eyed Beans Erissery and serve hot
black eyed beans (lobia)(1/2 cup) - 13
Serve Kerala Pumpkin Black Eyed Beans Erissery as a side to a Kerala Sadhya of Vellarikka Manga Curry, Kootu Curry, Matta Rice and Ada Pradhaman
black eyed beans (lobia)(1/2 cup)sprig curry leaves(1)
Rate this recipe
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