8/13/2019 Yellow Pumpkin Erissery Recipe

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Yellow Pumpkin Erissery Recipe

Black-eyed beans(Van payar) - 1/2 cup

Yellow pumpkin(Mathanga) - 3 cups

(cut into cubes)Grated coconut - 1/4 cup

Cumin seeds(Jeerakam) - 1 tsp

Garlic pods - 2 - 3 nos

Salt - As reqd

Turmeric powder - 1/2 tsp

Chilly powder - As reqd

For seasoning:-

Oil - 1 tbsp

Mustard seeds - 1 tsp

Dry red chillies(Kollamulaku) - 2 - 3 nos

Curry leaves - A fewGrated coconut - 1/4 cup

Preparation Method of Yellow Pumpkin Erissery Recipe1)Soak black-eyed beans in water for 2 hrs or in hot water for around an hr.

2)Pressure cook them upto 2 whistles.

3)After opening the lid, add pumpkin cubes, along with salt, turmeric powder and chilly powder.

4)Cook again upto a whistle or less.

5)Grind together coconut, cumin seeds and garlic.

6)Add it to the above cooked pumpkin.

7)Simmer for a few mins.

:- Mix with care so that the pumpkin pieces are not totally mashed.

8)Heat oil in a pan or a kadai.

9)Splutter mustard seeds followed by dry red chillies, curry leaves.

10)Add grated coconut and fry, till it turns brown.

11)Add the above seasoning into the curry and mix well.

10)Simmer for a min.

:- Serve with rice.

:- Erissery can also be made with Yam(Chena) and Black kadala in exactly the same way.

8/13/2019 Yellow Pumpkin Erissery Recipe

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Pumpkin / mathanga - 3 cups,peeled and cut into 1" cubes

Grated coconut - 1/2 cup (fresh works best but you can use frozen too)Cumin / jeera / jeerakam - 1 tsp

Green chillies - 2, or to tasteTurmeric powder - 1/4 tsp

For tempering

Mustard seeds - 1/4 tspUrad dal - 1 tsp

Grated coconut - 4 tbspShallots - 3, sliced

Red chillies - 3Curry leaves - a few

Coconut oil - 2 tsp(or any other oil you have)

How I Made It:

1. Boil the pumpkin in 1/4 cup water with salt and turmeric, until soft. This shouldtake about 7 to 10 mins.

2. Grind coconut, green chillies and jeera to a paste with requred amount of water.Add this to the cooked pumpkin and keep fire on sim. Adjust water if the curry is toothick at this stage. Add spoonfuls at a time so that it doesn't get too watery. If curry

is too watery, then let it boil or add 1 tsp of rice flour mixed in 2 tsp water. Cook

until desired consistency is reached, add salt and keep aside.

3. Heat oil in a pan and add the mustard seeds. When they pop, add the urad dal,shallots and red chillies. Fry until the dal turns golden brown and the shallots turntransparent. Tear curry leaves and add to this. Mix well and pour directly over the

cooked pumpkin curry.

4. In the same pan, add the 4 tbsp coconut and fry on low heat till crispy and goldenbrown. Mix this into the curry and serve with steamed rice and pickles. Adding thefried coconut in the end is very important for the flavour of the curry so don't skip

this step!