Pumpkin Erissery Recipe - Kerala Pumpkin Coconut Curry

Pumpkin Erissery Recipe is super healthy dry sabzi, made Kerala style. Yellow pumpkin cubed are tossed in a coconut masala, finished off with a curry leaf, mustard seeds and urad dal tadka. Perfect to go with a simple steamed rice and sambar.

Archana's Kitchen
Pumpkin Erissery Recipe - Kerala Pumpkin Coconut Curry
1081 ratings.

Pumpkin Erissery Recipe is a traditional recipe of Kerala which is a must have in the Onam Sadya and other festive feasts. Easy to make and healthy, this dish typically is made with pumpkin and coconut. Sometimes other vegetables are also used to make erissery, but the most popular version is made with yellow pumpkin.

Did you Know : Yellow pumpkin is rich in vital antioxidants, and vitamins and very low on calories. This dish is perfect for the ones who are watching their daily calorie intake.

Serve Pumpkin Erissery with Steamed rice,  Thakkali Vengaya SambarVazhakkai Varuval Recipe for a weeknight dinner or even a special weekend lunch.Try more of our recipes from the Kerala cuisine

  1. Vendakkai Puli Kuzhambi (Kerala Bhindi Curry) by Saransh Goila
  2. Brown Rice Kozhukattai Recipe (Savory Brown Rice Dumplings)
  3. Kerala Style Jack Fruit Seeds Stir Fry Recipe

Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 300 grams Kaddu (Parangikai/ Pumpkin) , peeled and chopped
  • 1/2 cup Fresh coconut , grated coconut to be ground
  • 1/4 cup Fresh coconut , to be roasted
  • 1 Green Chilli
  • 1-1/2 teaspoons Mustard seeds
  • 2 teaspoons White Urad Dal (Split)
  • 2 sprig Curry leaves
  • 3 Dry red chillies
  • 3/4 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 tablespoon Coconut Oil
  • Salt , to taste

How to make Pumpkin Erissery Recipe - Kerala Pumpkin Coconut Curry

  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.

  2. Add a little water if required, and make it into a fine paste. Keep aside till needed.

  3. In a heavy bottomed pan, add the chopped pumpkin pieces along with little water, salt and turmeric. Close the lid and cook till the pumpkin is tender yet firm by mixing occasionally and the water has almost dried up.

  4. 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. Check the taste of the Pumpkin Erissery and see if you need to adjust the spices etc according to your taste.

  5. Once done turn off the heat.

  6. 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.

  7. Add coconut by constantly stirring over a medium low flame. Let it brown slightly till aromatic. This takes about 3-4 minutes. Once done, add this to the Pumpkin Erissery, give it a stir and serve hot. 

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

Archana's Kitchen

View Archana's Kitchen's Recipes

Archana's Kitchen on the web

Last Modified On Monday, 21 January 2019 11:02
     
Install App