Pumpkin Erissery Recipe - Kerala Pumpkin Coconut Curry

Step 1: To begin making the Pumpkin Erissery Recipe, we will first make the spice paste by grinding together coconut, cumin seeds and green chilli in a mixer grinder

Step 2: Add a little water if required, and make it into a fine paste

Step 3: Keep aside till needed

Step 4: In a heavy bottomed pan, add the chopped pumpkin pieces along with little water, salt and turmeric

Step 5: Close the lid and cook till the pumpkin is tender yet firm by mixing occasionally and the water has almost dried up

Step 6: Add the coconut and spice mixture and let the Pumpkin Erissery cook for about 4-5 minutes at low heat till a nice aroma is released

Step 7: Check the taste of the Pumpkin Erissery and see if you need to adjust the spices etc according to your taste

Step 8: Once done turn off the heat

Step 9: In a small tadka pan, heat oil, add mustard seeds, when they crackle, add urad dal, and once the urad dal has turned golden brown add curry leaves and dry red chillies

Step 10: Add coconut by constantly stirring over a medium low flame

Step 11: Let it brown slightly till aromatic

Step 12: This takes about 3-4 minutes

Step 13: Once done, add this to the Pumpkin Erissery, give it a stir and serve hot

Step 14: Serve Pumpkin Erissery with Steamed rice,  Thakkali Vengaya Sambar, Vazhakkai Varuval Recipe for a weeknight dinner or even a special weekend lunch