Pumpkin Erissery Recipe - Kerala Style Pumpkin Sabzi with coconut

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 kind of meal.

Monika Manchanda
Pumpkin Erissery Recipe - Kerala Style Pumpkin Sabzi with coconut
406 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.

Pumpkin Erissery dish sides up perfectly with steamed rice and Sadya Parippu for a simple weekday 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


4 Servings


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

How to make Pumpkin Erissery Recipe - Kerala Style Pumpkin Sabzi with coconut

  1. To begin making the Pumpkin Erissery, 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 it cook for about 4-5 minutes at low heat till a nice aroma is released. Take it off heat.

  5. 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.

  6. Add coconut by constantly stirring over a medium low flame. Let it brown slightly till aromatic. This takes about 3-4 minutes.

  7. Add this tadka over the cooked pumpkin and serve hot. 

  8. Serve Pumpkin Erissery with steamed rice and Sadya Parippu for a simple weekday lunch. 

Monika Manchanda

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Last Modified On Thursday, 10 January 2019 14:34
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