- Vanpayar (red dal/cow peas) – 1 cup
- Yellow Pumpkin (mathanga) – 250 grams (diced)
- Turmeric powder – ¼ tsp
- Red chilli powder -¼ tsp
- Green chilli – 3 nos slit
- Garlic – 2 cloves (optional)
- Black pepper- ¼ tsp (optional)
- Zeera (cumin) – 1/2 tsp
- Coconut grated -1 cup
- Red chilli (dry roasted)–2 nos
- Mustard seeds- ½ tsp
- Coconut grated- 3-4 table spoon
- Coconut oil
- Curry leaves – 4 sprig
- Red chilli – 2 nos
- Wash thoroughly the Cow pea / vanpayar. Add 2.5 cup of water and pressure cook the till soft and done. Set aside.
- Take another vessel cook the diced pumpkin with salt, turmeric powder, chilly powder, slit green chilies and salt adding enough water to cook the pumpkin
- In the meantime, grind 2 dry roast red chilli, 1 cup coconut, 2 cloves of garlic, whole black pepper corns and cumin seeds into a semi fine paste adding water, if needed.
- Add the ground coconut paste and the cooked vanpayar to the cooked pumpkin and mix well. Check for salt and add water if needed. Let it come to a boil and remove from the stove. Optional- For dry erissseri, you do not need to add water. Cook for a few minutes at medium-low heat. Dry Errisseri is served for Sadhya.
- For tempering: In a frying pan heat coconut oil, splutter mustard seeds, fry the dry red chilies& curry leaves. Add 3-4 table spoon grated coconut. Roast the coconut till it turns brown . Pour the tempering over the curry cover with a lid for minutes. Then open the lid and mix well. This curry can be served with white rice and thick curd.