A delicious kerala preparation of pumpkin curry. It is cooked with grinded ingredients(grated coconut,cumin seeds and dry red chillies). This dish is seasoned with coconut oil, split urad dal, mustard seeds and curry leaves.
STEP 1.In the small jar of the mixer grinder add ½ cup grated coconut, 1 tsp cumin seeds, 3 dry red chillies and 2 tbsp water. Grind to make a semi smooth mixture. Keep aside.
STEP 1.For the seasoning, heat a pan and add 1 tsp coconut oil, ½ tsp mustard seeds, 1 tsp split white urad dal .allow seeds to crackle and the dal to turn golden and crip.add 1 sprig torn curry leaves.
STEP 1.Add ¼ cup of grated coconut and roast for 3 to 4 minutes till the aroma of the coconut comes through. Keep it aside.
STEP 1.To prepare the pumpkin, add 300 gms cubed pumpkin in a pan, add 1 tsp turmeric (haldi) powder, ¼ cup water and salt to taste. Cover the pan and cook on a simmer for 4 to 5 minutes till the pumpkin cooks soft.
STEP 1.Once the pumpkin is cooked add the ground paste mixture .stir well and cook for 3 to 4 minutes.
STEP 1.Next add the seasoning and mix well, cover and cook for 1 to 2 minutes and turn off the heat. Pumpkin erissery is ready
calories per serving
34 g Fat8 g Protein22 g Carbs19 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment