Kerala Vegan Erissary


Kerala is rich in its natural beauty and also has rich cuisine. There are many known dishes; the Erissary is one of them. It is one of the main vegan recipe used for their main festival Onam too.

This Erissary dish is basically made with veggies like pumpkin, raw green banana & yam cooked in spicy coconut curry. Some like it dry and some like it with little curry. Try out n enjoy.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time               Total Time                    Yields

20 mins                    20 mins                     40 mins                     4 Servings


Pumpkin – 1 cup (ripe pumpkin, peeled & sliced)

Raw banana – 1 cup (peeled & sliced)

Yam – 1 cup (peeled & sliced)

Black-eyed beans – ½ cup (washed, pressure-cooked)

Garlic cloves – 2 (minced)

Green chili – 2 (chopped)

Coconut – 1 ½ cup (grated)

Curry leaves – 8-10

Salt per taste

Cumin seeds – ½ teaspoon

Mustard seeds – 1 teaspoon

Turmeric powder – ½ teaspoon

Red chili powder – ¼ teaspoon

Whole black pepper – ¼ teaspoon

Whole red chili – 2

Urad dal (black split lentils skin less) – 1 teaspoon

Oil – 2 tablespoons


  • Pressure-cook black-eyed beans along with yam, raw banana & pumpkin in water together for 5-6 minutes after the whistle.
  • Now take off heat, open the cooker cover and add salt, cumin seeds, whole peppers, turmeric powder, red chili powder, grated coconut, garlic and green chili. Sir well to mix everything together. Add some water and simmer for 5-6 minutes more. If it gets too dry, you can some more water to get the required consistency.
  • Now heat oil in a pan to prepare the tempering and add mustard seeds, curry leaves, urad dal & dried whole red chilies.
  • Transfer the erissary to the serving bowl and pour over the tempering.

Note: Serve hot with chapatti or rice. Enjoy!

Happy Cooking!!

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