This recipe is slightly modified to suit vegetables available in the U.S. The following recipe makes about 3 quarts of Erissery.

Ingredients:

• Yellow or green squash (1)
• Black eye peas (10 Oz. Pack)
• Turmeric powder (1/2 Tsp.)
• Red chili powder (1 Tsp.)
• Coconut - grated (1/2 cup)
• Cumin seed (1 Tbsp.)
• Black pepper corn (10)
• Curry leaves (2 stems)
• Water
• Salt
• Mustard seed and red chili for seasoning

Cut the squash into about 3/4" cubes. Cook the black eye peas in water and salt (to taste) for about 25-30 minutes (about 3/4^th cooked) in a steel vessel. Add the squash, little more salt, turmeric powder, and chili powder. Cook until tender. Grind coconut, cumin seed, black pepper corn and 1 stem curry leaves to paste. Add the paste to the cooked squash and mix well. Cook until the mixture boils. Turn off the heat and remove from stove. Season mustard seed, red chili and the rest of the curry leaves in oil. Add it to the erissery.