Squash & Red Beans Erisseri

Recipe by
Total Time:
45 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • Pumpkin (Squash) – 300grams
  • Red Beans – 100grams
  • Coconut Milk – 140ml
  • Dried Red Chili – 5
  • Mustard Seeds – 1tsp
  • Curry Leaves – 2 springs
  • Water – 500ml
  • Grated Coconut – 75grams
  • Shallots – 4
  • Garlic Flakes – 6
  • Ginger – 2inch size
  • Cumin Seeds – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Green Chili – 3
  • Salt – to taste
  • Oil – 2 tbsp

How to Make Squash & Red Beans Erisseri

  • Peel and cut Squash into 2inch cubes
  • Wash and soak red beans, preferably overnight.
  • Finely slice shallots
  • Pressure cook red beans and squash cubes in water until 1 whistle and allow it to simmer for 25mins on low flame
  • In a pan heat oil, add mustard seeds and allow it to pop. Add curry leaves, grated coconut, turmeric powder, chopped shallots, salt and saute for 5 mins till shallots turn golden brown, remove from flame and keep aside
  • Blend cumin seeds, garlic, ginger, green chilly to a smooth paste
  • To the pressure cooked squash and add the paste and cook for another 5 mins on high flame
  • Add the sauteed ingredients, along with coconut milk, cook for about 4 mins (do not allow to boil, as coconut milk gets split).
  • It is now ready to be served. Serve with rice.