Description
Pumpkin Erissery is a traditional Kerala recipe commonly made during Onam Sadya or other festivals. This easy-to-make, delicious dish features pumpkin and coconut as key ingredients. You can also try making it with other vegetables of your choice.
Cuisine
Kerala Recipes
Course
Lunch
Diet
Vegetarian
Ingredients
- 300 grams Pumpkin (peeled and chopped)
- 1/2 cup Coconut (grated)
- 1/4 cup Roasted Coconut
- 1 1/2 tsp Mustard Seeds
- 2 tsp White Urad Dal
- A few Curry Leaves
- 3 Dry Red Chilies
- 3/4 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 1 tbsp Coconut Oil
- Salt to taste
Preparation Time
10 minutes
Cooking Time
30 minutes
Instructions
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Start by grinding 1/2 cup of grated coconut, cumin seeds, and dry red chilies in a mixer grinder. Add a little water and blend to form a smooth paste. Set aside.
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In a pan, add the chopped pumpkin with 1/4 cup of water and cover it. Cook the pumpkin until it becomes soft.
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Once the water has evaporated, add the prepared coconut paste, turmeric powder, and salt. Let it cook for another 4-5 minutes. Turn off the heat.
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For the tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter for about 10 seconds. Then, add the urad dal and cook until it turns golden brown. Turn off the heat and add curry leaves.
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Pour the tempering over the pumpkin mixture and stir well.
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In another pan, dry roast the remaining 1/4 cup of coconut for 3-5 minutes until golden. Add this roasted coconut to the pumpkin mixture and mix well.
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Serve the Pumpkin Erissery hot with rice, tomato-onion sambar, and papad for a complete lunch.
Enjoy your delicious Pumpkin Erissery!
