Pumpkin Erissery
Pumpkin Erissery is a traditional Kerala dish that is made with pumpkin, coconut, and spices. This recipe is a vegan and gluten-free option that uses less oil, making it a healthy and flavorful dish. Pumpkin is a good source of vitamins and minerals, while coconut provides healthy fats and fiber. However, people with coconut allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
184 kcal
Protein
3 g
Carbs
14 g
Fat
12 g
Fiber
9 g
Ingredients
Pumpkin, orange, round
1 small (200g)
Coconut (Fresh)
0.5 small piece (25g)
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.5 tsp (2.5g)
Coconut Oil
0.5 tsb (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Mustard seeds
0.25 tsp (1.25g)
Curry Leaves
2 gm (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
Cut the pumpkin into cubes
Grate the fresh coconut
Cooking Steps
Cook the cubed pumpkin with enough water and salt for 5-7 minutes or until it is soft but not mushy. Drain and set aside.
In a blender or mixer, grind the grated coconut, cumin seeds, turmeric powder, and red chili powder to a fine paste with a little water.
Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add curry leaves and sauté for a few seconds.
Add the cooked pumpkin and the coconut paste. Mix well.
Add salt to taste and stir well.
Cover the pan with a lid and let it cook for 2-3 minutes over low heat.
Garnish with fresh coriander leaves and serve hot