Pumpkin Erissery
Pumpkin Erissery is a traditional Kerala dish prepared by cooking pumpkin and pulses with grated coconut and finished off with a garnish of roasted coconut.
Servings: 6 people
Ingredients
- 1/2 cup red beans
- 500 grams pumpkin
- 1/2 teaspoon turmeric
- to taste salt
- 1 green chillies
- 6 shallots
- 1/2 teaspoon cumin seeds
- 1/2 cup grated coconut
For garnishing
- 1/2 cup grated coconut
- 3 dry red chillies
- 2 sprigs curry leaves
- 1 teaspoon mustard seeds
- 1 tablespoon coconut oil or any other vegetable oil
Instructions
- Soak the red beans in water overnight*.
- Dice the pumpkin to one inch pieces.
- In a pressure cooker, add the soaked red beans, diced pumpkin, turmeric powder, salt, and two cups of water.
- Stir well, close the lid, and pressure cook till the first whistle. Reduce the flame to low, and cook for two more whistles.
- Keep the pressure cooker aside to cool down.
- Grind coconut, green chillies, cumin seeds, and shallots to a coarse consistency.
- The pressure cooker would have released the pressure by now. Open the lid, add the ground mixture and mix well. Cook for 10 minutes on a low flame and switch off.
- Heat some oil in another pan. Temper the mustard seeds.
- Lower the flame, add curry leaves, grated coconut and saute.
- Add dry chillies as soon as the coconut start turning brown. Saute till the grated coconut is fried to a nice golden-brown colour.
- Switch off the flame. Garnish with fried coconut mix and serve hot with rice.
Notes
*If you don't enough time, soak for 4 hours at least, or remove red beans from this erissery preparation altogether.