Sarala's Pumpkin Erissery

    30 mins

    Erissery is one of my favorite cuisines. My Mom has got her own magical way to prepare Pumpkin Erissery. We usually have Pumpkin Erissery during Onam festival.It is so delicious that every body in my family is fond of her Erissery.

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    Serves: 4 

    • 100g Pumpkin/Mathan
    • 1 cup Dal
    • 1 tsp Red chilli powder
    • 1/4 tsp Turmeric powder
    • 3 cups Water
    • Salt
    • 4 tbsp Grated coconut
    • 50g Cashew (Optional, not added traditionally)
    • 1/4 tsp Cumin seeds
    • 1 tbsp Ghee
    • 1/2 tbsp Coconut oil
    • 1/4tsp Mustard seeds
    • 1 sprig Curry leaves
    • 2 Dry red chilli

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cut the Pumpkin.Remove the fibrous matter inside with a spoon and cut into smaller pieces.
    2. Add 3 cups of water to the pumpkin pieces and dal along with chilli powder(some add pepper powder, instead) and turmeric powder. Pressure cook till the dal becomes soft (5 minutes). Grind half the grated coconut, cashew (if adding) and cumin seeds together into a medium fine paste and add to the cooked dal. Cook for another 3 minutes.
    3. Saute the remaining coconut in a low flame till brown in colour. Keep it aside.
    4. Season mustard seeds, curry leaves, dry red chilli in ghee and coconut oil(optional). Add the seasoning to the cooked dal along with the roasted cococnut shavings. Mix well. Serve hot with steamed rice. Now Pumpkin Erissery is ready.

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