Friday, 13 April 2018

Pumpkin Erissery / Mathanga Erissery

Pumpkin Erissery is a popular and easy to make veg accompaniment from Kerala cuisine. It is a must in traditional kerala vegetarian feast and festivals like Onam and Vishu.  I have posted Erissery recipe using Yam earlier.

This dish is semi solid in consistency, taste delicious and looks refreshing too.  The roasted coconut in this dish gives nice flavour to the dish.  


I like authentic kerala cuisine and never miss an opportunity to taste and try it out, though I am a native of Tamilnadu.

Let's check the recipe now;




PREP TIME
15 mins
COOK TIME
TOTAL TIME 
30  mins
                                                                                                                                                   
Recipe for Pumpkin Erissery
Recipe type: Veg accompaniment
Cuisine: Kerala

Ingredients:

Pumpkin – 250 grams (cubed)
Turmeric powder - ½ tsp
Chilli powder - ¼ to ½ tsp(optional)
Salt - to taste

To grind:
Green chillies - 2( adjust according to your spice level)
Cumin seeds -¾ tsp
Grated Coconut - ¼ cup

For seasoning:
Coconut oil – 1 to 2 tbsp
Mustard seeds – ½ tsp
Dry red chillies – 1
Curry leaves – 1 sprig
Grated coconut – 1 tbsp


Directions:

Grind coconut, green chillies and cumin seeds by adding water into coarse paste and keep aside.


Take a wide pan, add cubed pumpkin along with water, salt, chilli powder and turmeric powder; cook till it is becomes soft.  Mash it roughly.


 Add the coconut paste, mix well and allow to cook for 2 to 3 minutes. Switch of the gas.
In a separate pan,season it with mustard seeds, red chillies and curry leaves. Once the mustard seeds  crackles  add grated coconut.

Fry till the grated coconut turns golden brown colour.

Pour it over the pumpkin mixture; mix thoroughly.

Serve it as a accompaniment for rice!


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