Pumpkin Erissery Recipe - Kerala Pumpkin Coconut Curry
Pumpkin Erissery Recipe is a traditional recipe of Kerala which is a must have in the Onam Sadya and other festive feasts. Easy to make and healthy, this dish typically is made with pumpkin and coconut. Sometimes other vegetables are also used to make erissery, but the most popular version is made with yellow pumpkin.
Ingredients
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300 grams Kaddu (Parangikai/ Pumpkin)
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peeled and chopped
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1/2 cup Fresh coconut
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grated coconut to be ground
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1/4 cup Fresh coconut
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to be roasted
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1 Green Chilli
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1-1/2 teaspoons Mustard seeds (Rai/ Kadugu)
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2 teaspoons White Urad Dal (Split)
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2 sprig Curry leaves
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3 Dry Red Chillies
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3/4 teaspoon Turmeric powder (Haldi)
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1 teaspoon Cumin seeds (Jeera)
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1 tablespoon Coconut Oil
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Salt
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to taste
Instructions
Step 1
To begin making the Pumpkin Erissery Recipe, we will first make the spice paste by grinding together coconut, cumin seeds and green chilli in a mixer grinder
Step 2
Add a little water if required, and make it into a fine paste
Step 3
Keep aside till needed
Step 4
In a heavy bottomed pan, add the chopped pumpkin pieces along with little water, salt and turmeric
Step 5
Close the lid and cook till the pumpkin is tender yet firm by mixing occasionally and the water has almost dried up
Step 6
Add the coconut and spice mixture and let the Pumpkin Erissery cook for about 4-5 minutes at low heat till a nice aroma is released
Step 7
Check the taste of the Pumpkin Erissery and see if you need to adjust the spices etc according to your taste
Step 8
Once done turn off the heat
Step 9
In a small tadka pan, heat oil, add mustard seeds, when they crackle, add urad dal, and once the urad dal has turned golden brown add curry leaves and dry red chillies
Step 10
Add coconut by constantly stirring over a medium low flame
Step 11
Let it brown slightly till aromatic
Step 12
This takes about 3-4 minutes
Step 13
Once done, add this to the Pumpkin Erissery, give it a stir and serve hot
Step 14
Serve Pumpkin Erissery with Steamed rice, Thakkali Vengaya Sambar, Vazhakkai Varuval Recipe for a weeknight dinner or even a special weekend lunch