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 few Grated coconut - 1/4 cup

Preparation Method of Yellow Pumpkin Erissery Recipe

1)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.

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 taste Turmeric powder - 1/4 tsp For tempering Mustard seeds - 1/4 tsp Urad dal - 1 tsp Grated coconut - 4 tbsp Shallots - 3, sliced Red chillies - 3 Curry 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 should take 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 too thick 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 turn transparent. 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 golden brown. Mix this into the curry and serve with steamed rice and pickles. Adding the fried coconut in the end is very important for the flavour of the curry so don't skip this step!