Ingredients
Scale
- 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
- 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