Pumpkin Erissery Recipe - Kerala Pumpkin Coconut Curry
A vegetarian Kerala Recipes recipe with kaddu (parangikai/ pumpkin) - peeled and chopped, fresh coconut - grated coconut to be ground, fresh coconut - to be roasted. Ready in 40 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
14 steps- 1
To begin making the Pumpkin Erissery Recipe, we will first make the spice paste by grinding together coconut, cumin seeds and green chilli in a mixer grinder
fresh coconut - grated coconut to be ground(1/2 cup)fresh coconut - to be roasted(1/4 cup)green chilli(1)-/2 teaspoons mustard seeds(1)cumin seeds (jeera)(1 teaspoon)coconut oil(1 tablespoon) - 2
Add a little water if required, and make it into a fine paste
- 3
Keep aside till needed
- 4
In a heavy bottomed pan, add the chopped pumpkin pieces along with little water, salt and turmeric
kaddu (parangikai/ pumpkin) - peeled and chopped(300 grams)turmeric powder (haldi)(3/4 teaspoon)salt - to taste - 5
Close the lid and cook till the pumpkin is tender yet firm by mixing occasionally and the water has almost dried up
- 6
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
fresh coconut - grated coconut to be ground(1/2 cup)fresh coconut - to be roasted(1/4 cup)coconut oil(1 tablespoon) - 7
Check the taste of the Pumpkin Erissery and see if you need to adjust the spices etc according to your taste
salt - to taste - 8
Once done turn off the heat
- 9
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 chillies
green chilli(1)-/2 teaspoons mustard seeds(1)teaspoons white urad dal (split)(2)sprig curry leaves(2)dry red chillies(3)cumin seeds (jeera)(1 teaspoon) - 10
Add coconut by constantly stirring over a medium low flame
fresh coconut - grated coconut to be ground(1/2 cup)fresh coconut - to be roasted(1/4 cup)coconut oil(1 tablespoon) - 11
Let it brown slightly till aromatic
- 12
This takes about 3-4 minutes
- 13
Once done, add this to the Pumpkin Erissery, give it a stir and serve hot
- 14
Serve Pumpkin Erissery with Steamed rice, Thakkali Vengaya Sambar, Vazhakkai Varuval Recipe for a weeknight dinner or even a special weekend lunch
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Pumpkin Erissery Recipe - Kerala Pumpkin Coconut Curry
A vegetarian Kerala Recipes recipe with kaddu (parangikai/ pumpkin) - peeled and chopped, fresh coconut - grated coconut to be ground, fresh coconut - to be roasted. Ready in 40 min, serves 4.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
To begin making the Pumpkin Erissery Recipe, we will first make the spice paste by grinding together coconut, cumin seeds and green chilli in a mixer grinder
fresh coconut - grated coconut to be ground(1/2 cup)fresh coconut - to be roasted(1/4 cup)green chilli(1)-/2 teaspoons mustard seeds(1)cumin seeds (jeera)(1 teaspoon)coconut oil(1 tablespoon) - 2
Add a little water if required, and make it into a fine paste
- 3
Keep aside till needed
- 4
In a heavy bottomed pan, add the chopped pumpkin pieces along with little water, salt and turmeric
kaddu (parangikai/ pumpkin) - peeled and chopped(300 grams)turmeric powder (haldi)(3/4 teaspoon)salt - to taste - 5
Close the lid and cook till the pumpkin is tender yet firm by mixing occasionally and the water has almost dried up
- 6
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
fresh coconut - grated coconut to be ground(1/2 cup)fresh coconut - to be roasted(1/4 cup)coconut oil(1 tablespoon) - 7
Check the taste of the Pumpkin Erissery and see if you need to adjust the spices etc according to your taste
salt - to taste - 8
Once done turn off the heat
- 9
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 chillies
green chilli(1)-/2 teaspoons mustard seeds(1)teaspoons white urad dal (split)(2)sprig curry leaves(2)dry red chillies(3)cumin seeds (jeera)(1 teaspoon) - 10
Add coconut by constantly stirring over a medium low flame
fresh coconut - grated coconut to be ground(1/2 cup)fresh coconut - to be roasted(1/4 cup)coconut oil(1 tablespoon) - 11
Let it brown slightly till aromatic
- 12
This takes about 3-4 minutes
- 13
Once done, add this to the Pumpkin Erissery, give it a stir and serve hot
- 14
Serve Pumpkin Erissery with Steamed rice, Thakkali Vengaya Sambar, Vazhakkai Varuval Recipe for a weeknight dinner or even a special weekend lunch
Rate this recipe
