Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 cups - dry red beans
  • 250 g - red pumpkin
  • 1 cup - grated coconut (fresh)
  • 1 tsp - cumin seeds
  • 5 - garlic cloves
  • 2 - dry red chillies
  • Salt and a pinch of turmeric
  • For seasoning :
  • 2 tsp - oil
  • 2 sprigs - curry leaves
  • 1 tsp - mustard seeds

How to Make Elishery

  • Pressure cook the dry red beans with salt and a pinch of turmeric in adequate (3 cups) water.
  • Peel red pumpkin and chop into medium size cubes and boil with little water in a separate vessel till tender.
  • Meanwhile, take a karahi and roast the grated coconut in a little oil till brown.
  • Add to this cumin seeds, garlic cloves and red chillies, and saute some more.
  • Take care not to burn the mixture.
  • Remove from flame, cool and grind to a course paste.
  • Mix the cooked pumpkin with the boiled beans.
  • Add the coconut paste to this mixture and mix well.
  • Heat oil, crackle mustard seeds and curry leaves.
  • Pour this on the curry. Mix well.