Erissery

**Cook the black-eyed peas:** Soak vanpayar (black-eyed peas) for 2 hours. Pressure cook with water and a pinch of turmeric for 3 whistles until tender but not mushy. Drain and set aside.

**Cook the pumpkin:** Peel and cube pumpkin into 2 cm pieces. Cook in a pan with water, turmeric, red chilli powder, and salt on medium heat for 8–10 minutes until soft and most of the water has evaporated.

**Grind the coconut paste:** Grind 70g of grated coconut with cumin seeds and green chillies into a coarse paste. Add a little water if needed. Do not make it too smooth — a slightly coarse texture is traditional.

**Combine pumpkin and peas:** Add the cooked black-eyed peas to the cooked pumpkin. Mix gently and cook together for 3 minutes.

**Add coconut paste:** Add the ground coconut paste to the pumpkin-peas mixture. Stir well and cook on low heat for 5 minutes until the coconut is cooked and the mixture is well combined.

**Adjust consistency:** The erissery should be thick and semi-dry, not watery. If there is excess liquid, cook uncovered for a few more minutes.

**Prepare the tempering:** Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add dried red chillies, curry leaves, and sliced shallots. Fry until shallots are golden brown.

**Add remaining coconut:** Add the remaining 30g of grated coconut to the tempering and fry until golden brown and fragrant. This roasted coconut is the signature finishing touch of erissery.

**Combine and serve:** Pour the tempering with roasted coconut over the erissery. Mix gently and serve hot as part of the Kerala Sadya (feast) with steamed rice.