Pumpkin Erissery

Introduction:
Embrace the comforting flavors of Kerala with this Pumpkin Erissery! This traditional South Indian dish combines tender pumpkin with a spiced coconut mixture, delivering a rich, aromatic experience that’s both delicious and wholesome. Perfect as a side dish for a festive meal or a simple weeknight dinner, Pumpkin Erissery is a delightful way to enjoy the sweetness of pumpkin with savory and spicy elements.

Why You’ll Love This Recipe:

• Authentic Flavor: Experience the unique and aromatic spices of Kerala cuisine.
• Healthy and Wholesome: Packed with nutritious ingredients like pumpkin and coconut.
• Simple Ingredients: Easy to find and prepare, making it ideal for any cook.
• Versatile: Works well as a side dish or main course.

Ingredients:

• 1 small pumpkin (about 4 cups, peeled and cubed)
• 1 cup grated coconut
• 1/4 cup roasted chana dal (Bengal gram)
• 2-3 green chilies (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon coconut oil or vegetable oil
• 1/2 teaspoon fenugreek seeds
• A few curry leaves
• Salt to taste
• 1-2 tablespoons tamarind paste (or juice from 1 lemon as an alternative)

Instructions:

1. Prepare the Coconut Mixture:

• In a blender or food processor, combine the grated coconut, roasted chana dal, and green chilies. Blend into a coarse paste, adding a little water if needed.

1. Cook the Pumpkin:

• In a large pot, add the cubed pumpkin and enough water to cover. Add the turmeric powder and salt. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 10-15 minutes.

1. Combine Coconut Mixture:

• Once the pumpkin is cooked, add the coconut paste to the pot. Stir well and cook for an additional 5-7 minutes, allowing the flavors to meld.

1. Prepare the Tempering:

• In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds, fenugreek seeds, and curry leaves. Sauté for a minute until fragrant.

1. Finish the Erissery:

• Pour the tempering over the pumpkin and coconut mixture. Stir well to combine. Add tamarind paste (or lemon juice) to taste and adjust seasoning if necessary.

1. Serve:

• Allow the Erissery to sit for a few minutes to let the flavors blend. Serve warm with rice or as part of a traditional Kerala meal.

Tips for Success:

• Pumpkin: Choose a sweet variety of pumpkin for the best flavor. If using butternut squash, the result will be similarly delicious.
• Chana Dal: If you can’t find roasted chana dal, lightly roast split chickpeas or use a small amount of toasted sesame seeds as an alternative.
• Spice Level: Adjust the number of green chilies to suit your taste preferences.

Recipe Variations:

• Add Protein: Incorporate a handful of cooked chickpeas or black beans for extra protein.
• Different Vegetables: Substitute or mix with other vegetables like yam or sweet potatoes.
• Vegan Option: Ensure the coconut oil used is plant-based for a vegan version.

Serving Suggestions:

• Enjoy with steamed rice, chapati, or any Indian bread.
• Pair with other Kerala dishes like Sambar or Avial for a complete meal.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently.
• Reheating: Reheat in a saucepan over low heat, adding a splash of water if needed to loosen the consistency.

Special Equipment:

• Blender or Food Processor: For making the coconut mixture.
• Large Pot: For cooking the pumpkin and combining ingredients.

FAQ:

• Can I use a different type of dal?
  Yes, if you can’t find roasted chana dal, you can use split red lentils or skip it entirely.
• Can I make this ahead of time?
  Yes, Pumpkin Erissery can be prepared ahead and stored in the refrigerator. The flavors will continue to develop as it sits.
• Can I use fresh coconut instead of grated?
  Fresh coconut works well too. Just be sure to blend it finely with the other ingredients.

Preparation Time:

• 15 minutes for prepping ingredients and making the coconut paste.

Cook Time:

• 25 minutes for cooking the pumpkin and combining with the coconut mixture.

Total Time:

• 40 minutes (including prep and cook time).

Nutrition Information (per serving, assuming 6 servings):

• Calories: 150
• Protein: 3g
• Carbohydrates: 20g
• Fat: 7g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 150mg
• Fiber: 3g
• Sugar: 6g

Pumpkin Erissery

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Julie
• Total Time: 40 minutes

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1 small pumpkin (about 4 cups, peeled and cubed)
• 1 cup grated coconut
• 1/4 cup roasted chana dal (Bengal gram)
• 2–3 green chilies (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon coconut oil or vegetable oil
• 1/2 teaspoon fenugreek seeds
• A few curry leaves
• Salt to taste
• 1–2 tablespoons tamarind paste (or juice from 1 lemon as an alternative)

Cook Mode Prevent your screen from going dark

---

Instructions

• Prepare the Coconut Mixture:
  • In a blender or food processor, combine the grated coconut, roasted chana dal, and green chilies. Blend into a coarse paste, adding a little water if needed.
• Cook the Pumpkin:
  • In a large pot, add the cubed pumpkin and enough water to cover. Add the turmeric powder and salt. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 10-15 minutes.
• Combine Coconut Mixture:
  • Once the pumpkin is cooked, add the coconut paste to the pot. Stir well and cook for an additional 5-7 minutes, allowing the flavors to meld.
• Prepare the Tempering:
  • In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds, fenugreek seeds, and curry leaves. Sauté for a minute until fragrant.
• Finish the Erissery:
  • Pour the tempering over the pumpkin and coconut mixture. Stir well to combine. Add tamarind paste (or lemon juice) to taste and adjust seasoning if necessary.
• Serve:
  • Allow the Erissery to sit for a few minutes to let the flavors blend. Serve warm with rice or as part of a traditional Kerala meal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 6 servings
• Calories: 150 kcal
• Fat: 7g
• Carbohydrates: 20g
• Protein: 3g

Closing Notes:
Have you made Pumpkin Erissery before? Share your experience in the comments below! Don’t forget to tag us on social media with your Pumpkin Erissery creations and check back for more traditional and flavorful recipes.