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Erissery
Cuisine Style Kerala | Cooking Time 30 minutes
To Serve 4 | Take with Rice or Roti
Type Lunch
Ingredients
Pumpkin (yellow) sliced into pieces - 2 cups
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds a pinch
Coconut - 1/2
Pepper - 4 nos
Coconut oil - 1 tbs
Salt to taste
Curry leaves
Preparation
- Peel off pumpkin and slice into pieces and boil till soft.
- Grate coconut and keep 1/4 aside.
- Fry 1/4 th of of the grated coconut till brown.
- Grind 3/4 th of grated coconut with cumin seed and pepper to fine paste.
- Take this ground paste in a pan and heat it.
- Add turmeric powder and mix well.
- Put boiled pumpkin in this mixture.
- Boil in lower flame until raw smell goes off.
- Adjust gravy with water.
- Now add the fried coconut.
- Take out of the flame and keep it aside.
- Heat coconut oil in other pan and put mustard seed. Let it splutter.
- Put curry leaves.
- Mix erissery with seasoning.
- Serve hot with steamed rice.
Note
You can use Yam instead of pumpkin.
Tips
You can use coconut milk instead of water.