Erissery is a traditional Kerala dish made during weddings and festivals. The balanced taste of pumpkins and coconut titillates the taste buds.
1 cup pumpkin slices
1/2 tsp turmeric
Salt as required
Water as required
1/2 cup grated coconut
1/2 tsp turmeric powder
2 cloves garlic
1/2 tsp cumin seeds
3 - 4 green chillies
1/4 tsp pepper powder
For the tempering:
1/4 cup grated coconut
2 tsp oil
1/2 tsp mustard seeds
4 red chillies
1 sprig curry leaves
Blend grated coconut along with garlic, cumin seeds, green chillies,
turmeric powder and pepper powder into a fine paste. Keep it aside.
pumpkin into small cubes and boil them. Add turmeric powder and salt
before cooking. Mash the cooked pumpkin pieces with a spatula. You can
also leave few cubes instead of mashing the whole mix.
Now add the blended coconut paste to the pumpkin mash and let it simmer on a medium flame.
another pan, heat two tsp of oil and add mustard seeds. Just when they
start to splutter, add red chillies and curry leaves. Now finally add
the grated coconut. Fry it until the coconut turns brownish in color.
Now mix it in the erissery.
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