Erissery- Sadya dish- Pumpkin and Red Beans in Roasted Coconut Gravy
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
Serves: 6 People
For roasting
  • Coconut, grated- ½ cup
  • Mustard seeds- ½ tsp
  • Red whole dry chili- 4
  • Small onions- 3
  • Curry leaves- 1 sprig
  • Oil- 2 tbsp
Cooking in pressure cooker
  • Pumpkin, diced- 1 cup
  • Red beans or red cow peas, soaked in water- 1 cup
  • Turmeric powder- ¼ tsp
  • Red chili powder- ½ to 1 tsp
  • Salt- to taste
  • Water- 1 cup
  • Salt- to taste
For seasoning
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dry red chilies- 2
  • Curry leaves- 1 sprig
  1. Soak the red beans overnight.
  2. In a frying pan, add oil, grated coconut and all the other ingredients for roasting, roast till coconut turns golden brown. Let cool down.
  3. Grind the roasted coconut along with water to make a smooth paste. Keep aside
  4. Cook the soaked beans in a pressure cooker along with turmeric powder, chili powder, salt and water for 3 to 4 whistles or till beans have cooked well.
  5. Open the pressure cooker lid, add the pumpkins and cook till the pumpkin turns tender and gets mashed up.
  6. Add the ground roasted coconut paste to the pressure cooker, combine well and cook for sometime till the coconut paste has cooked well and the gravy thickens. Remove from the heat and keep covered.
  7. Make the seasoning: Heat a frying pan, add oil. Let the oil turn hot.
  8. Add mustard seeds, let it splutter.
  9. Add red whole dry chili and curry leaves, saute for a few seconds.
  10. Pour the seasoning over the cooked curry, keep covered for sometime.
  11. Serve for Sadya, with rice, chapti, roti etc.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at