Pumkin erissery
Ingredients
For grinding coconut paste
- ½ cup coconut (shredded)
- 1 tsp cumin
- 1 green chilly
For making Erissery
- 500 gram Pumpkin
- ¼ tsp turmeric powder
- 1 tsp Kashmiri Red chilly powder
- 2 cups water
- salt to taste
For seasoning
- 2 tbsp coconut oil
- ½ tsp mustard seeds
- ½ tsp cumin
- few curry leaves
- a pinch asafoetida
- ½ cup coconut (shredded)
Instructions
For grinding coconut paste
- In blender jar, add 1 tsp cumin, 1 green chilly, ½ cup of shredded coconut. Blend it into a smooth paste with little water
For making Erissery
- Firstly, peel off the pumpkin, rinse it in water, chop into small cubes
- Heat 2 cup s of water in pan
- Add chopped pumpkin with ¼ tsp of turmeric powder, 1 tsp of chilly powder, and salt.
- cook in medium flame for about 15 minutes till pumpkin gets soft
- After 15 minutes, open the lid, add ground paste and mix well
- Bring into a boil. Turn off the flame
For seasoning
- Heat 2 tbsp of coconut oil in a pan, add ½ tsp of mustard seeds, ½ tsp of cumin seeds, splutter it.
- Add few curry leaves and a pinch of asafoetida
- Now add ½ cup of shredded coconut, fry it in medium flame till it becomes golden brown
- Then put into the erissery