I made it for the first time many months ago and did not think much about posting the recipe. A month earlier I was routinely asking my daughter what she wants me to make for lunch. Its a question which comes up every now and then in my house when I am out of ideas on what to make. Imagine my surprise when she says "Amma, make that pumpkin thingy you made long back"! First of all I did not think she would remember a specific dish made once many months ago and second I did not have pumpkin in the refridgerator. So I took a rain check on it and made her favourite pulav instead.
In keeping with this week's Thanksgiving run-up I decided to bring the vegetable home and make her favorite curry today.
Pumpkin Errisery is really simple to make and turns out into a delicious dish. I think it would be a perfect side dish and looks awesome in the middle of a spread. So make it for a pot luck or party and get some kudos while taking it easy!
Pumpkin Errisery (Kerala Style Curry)Servings: 3 cups
Prep Time: 10 mins Cook Time: 20 mins
To Boil4 cups Pumpkin (cut into 1-inch cubes)
Salt to taste
A pinch of turmeric
1 tsp Cumin seeds
3 Green Chillies
1/4 cup Coconut
To Temper1/2 Medium onion or 4-5 Shallots
1 tsp Mustard seeds
1 tsp Urad dal
2 Red Chillies
8-10 Curry leaves
3 tsp Oil
Garnish2 tbsp Coconut
- Grind coconut, green chillies and cumin seeds to a coarse mix and keep aside.
- Boil pumpkins in water till nearly soft along with turmeric and salt.
- Add the ground paste to the pumpkins and continue to cook on simmer till pumpkins are well done.
- Heat oil in a heavy bottomed vessel and add mustard seeds.
- When the mustard seeds splutter, add red chillies and urad dal and saute for a couple of minutes.
- Add in onion and saute till transluscent and then put in the curry leaves.
- Mix well and pour the tempering on top of the cooked pumpkin
- In the same heavy bottomed vessel fry 2 tbsp of coconut till they are crisp and mix it into the pumpkin curry.
- Mix well and serve with hot rice or chapathi