PUMPKIN ERISSERY

Erissery is one of the traditional recipe of Kerala (South India). It is made with combination of vegetables and pulses using ground coconut paste and finally seasoned with roasted coconut. Mathan/ pumpkin erissery is a very popular menu item for the Kerala Sadya.

INGREDIENTS:

Vanpayar/ Red cow peas - 1/2 cup

Pumpkin - 1/2 cup

Chilli Powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Grated coconut - 3/4 cup

Cumin seeds - 1/4 tsp

Coconut Oil - 2 tbsp 

Mustard seeds - 1/2 tsp 

Urad dal - 1/4 tsp

Red chili - 2

Curry Leaves 

Water

Salt to taste 

METHOD:

1. Pressure cook the vanpayar for 3 to 4 whistles. Switch off the flame and keep it aside.

2. In a heavy bottom pan, add pumpkin, turmeric powder, red chili powder and salt. Cook the pumpkin pieces by adding required water.

3. Meanwhile grind 1/2 cup grated coconut and cumin seeds to a coarse smooth paste. The paste should not be watery.

4. Add cooked vanpayar and grinded paste to the pan. Mix thoroughly.

5. Allow it to boil till it attains semi medium gravy in low flame.

6. Heat oil in a pan , add mustard seeds when it splutters, add urad dal and dry red chillies, 1/4 cup grated coconut and curry leaves. Fry tunill they turn golden brown. (not to burn it).

7. Pour this tempering over the gravy and mix well.

8. Serve this with hot Kerala Red Rice and papadam !!!!!!!