Muringayila erissery | Onam sadya 2025 special recipe

During Karkidakam—the monsoon month in Kerala—our grandmothers often advised against eating leafy vegetables, especially moringa (drumstick) leaves. The belief was simple: in heavy rains, some greens are harder to digest and may even carry toxins.

But once Chingam arrives, the skies clear, the days brighten, and kitchens across Kerala begin preparing for Onam. And that’s when moringa makes a graceful return to the menu.

One of the most delightful ways to celebrate the season is by giving the classic pumpkin erissery a refreshing twist—with moringa leaves. This recipe, from Mrs K M Mathew’s treasured book Pachakanavami, shows just how easy and flavourful that can be.

Why moringa in erissery?
Erissery is a quintessential dish of the Onam sadya. Usually made with pumpkin or yam, it has a mild, comforting flavour. Adding moringa leaves not only deepens the taste but also brings a unique earthy aroma and a powerhouse of nutrition. It transforms a monotone dish into one with real character—still simple, but special.

Ingredients
3 cups of fresh moringa leaves
¼ cup toor dal (thuvara parippu)
1 cup grated coconut
6 shallots
½ tsp cumin seeds
1½ tsp mild chilli powder
½ tsp turmeric powder
For tempering
3 dessert spoons coconut oil
¼ tsp mustard seeds
1 dessert spoon sliced shallots
3 dried red chillies, broken
3 sprigs curry leaves
3 dessert spoons grated coconut

Preparation
Lightly crush the grated coconut with shallots and cumin
Mix in chilli powder and turmeric
Boil ½ cup water, add toor dal, and cook until soft but not mushy. There should be about ½ cup liquid left in the cooked dal
When the dal starts to bubble, stir in the moringa leaves with salt
Cover and cook until just tender
Heat coconut oil in a pan
Splutter mustard seeds, then add shallots, dried red chillies, and curry leaves
Stir in grated coconut and fry until golden
Add the coconut paste to the pan, sauté briefly, then mix into the moringa-dal mixture
Stir gently and serve hot.

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