Pumpkin Erissery Recipe

By Ellie

4 Person

40 Minutes

0 Calories

Pumpkin Erissery Recipe is super healthy dry sabzi, made Kerala style. Yellow pumpkin cubed are tossed in a coconut masala, finished off with a curry leaf, mustard seeds and urad dal tadka. Perfect to go with a simple steamed rice and sambar.

Ingredients

Salt , to taste
1 tbsp. Coconut Oil
1 tsp. Cumin seeds (Jeera)
3/4 tsp. Turmeric powder (Haldi)
3 Dry red chillies
2 sprig Curry leaves
2 tsp. White Urad Dal (Split)
1-1/2 tsp. Mustard seeds
1 Green Chilli
1/4 cup Fresh coconut , to be roasted
1/2 cup Fresh coconut , grated coconut to be ground
300 grams Kaddu (Parangikai/ Pumpkin) , peeled and chopped

Method

01

To begin making the Pumpkin Erissery Recipe, we will first make the spice paste by grinding together coconut, cumin seeds and green chili in a mixer grinder.
02

Add a little water if required, and make it into a fine paste. Keep aside till needed.
03

In a heavy-bottomed pan, add the chopped pumpkin pieces along with little water, salt, and turmeric. Close the lid and cook till the pumpkin is tender yet firm by mixing occasionally and the water has almost dried up.
04

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. Check the taste of the Pumpkin Erissery and see if you need to adjust the spices etc according to your taste.
05

Once done turn off the heat.
06

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 chilies.
07

Add coconut by constantly stirring over a medium-low flame. Let it brown slightly till aromatic. This takes about 3-4 minutes. Once done, add this to the Pumpkin Erissery, give it a stir and serve hot.
08

Serve Pumpkin Erissery with Steamed rice, Thakkali Vengaya Sambar, Vazhakkai Varuval Recipe for a weeknight dinner or even a special weekend lunch.

Related Tags

Pumpkin Erissery Recipe

3.7

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Salt , to taste

1 tbsp. Coconut Oil

1 tsp. Cumin seeds (Jeera)

3/4 tsp. Turmeric powder (Haldi)

3 Dry red chillies

2 sprig Curry leaves

2 tsp. White Urad Dal (Split)

1-1/2 tsp. Mustard seeds

1 Green Chilli

1/4 cup Fresh coconut , to be roasted

1/2 cup Fresh coconut , grated coconut to be ground

300 grams Kaddu (Parangikai/ Pumpkin) , peeled and chopped

03 Method

Step 1

To begin making the Pumpkin Erissery Recipe, we will first make the spice paste by grinding together coconut, cumin seeds and green chili in a mixer grinder.

Step 2

Add a little water if required, and make it into a fine paste. Keep aside till needed.

Step 3

In a heavy-bottomed pan, add the chopped pumpkin pieces along with little water, salt, and turmeric. Close the lid and cook till the pumpkin is tender yet firm by mixing occasionally and the water has almost dried up.

Step 4

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. Check the taste of the Pumpkin Erissery and see if you need to adjust the spices etc according to your taste.

Step 5

Once done turn off the heat.

Step 6

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 chilies.

Step 7

Add coconut by constantly stirring over a medium-low flame. Let it brown slightly till aromatic. This takes about 3-4 minutes. Once done, add this to the Pumpkin Erissery, give it a stir and serve hot.

Step 8

Serve Pumpkin Erissery with Steamed rice, Thakkali Vengaya Sambar, Vazhakkai Varuval Recipe for a weeknight dinner or even a special weekend lunch.

04 Author