Pumpkin Erissery | Mathanga Erissery| Kerala Erissery Curry | Onam 2023 Recipes | Vic's Food Tube

coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: coconut milk

Flakes provide flavor with less fat.

green gram

🥗Healthier: chickpeas

💰Cheaper: split peas

Chickpeas are more accessible and nutritious.

Cut the yellow pumpkin into cubes.

Add the pumpkin to a saucepan.

Add 1 green chili, 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, and 1.5 cups of water to the saucepan.

Add salt and mix well.

Cover with a lid and let it cook for about 10 to 15 minutes until the pumpkin is cooked and the water almost evaporates.

In the meantime, prepare the coconut masala: add 0.5 cup of freshly grated coconut to a blender jar.

Add 0.5 teaspoon of cumin powder, some curry leaves, and about 1 cup of water to the blender jar.

Grind this mixture to a fine paste to make the coconut masala.

After about 15 minutes, check the pumpkin; it should be cooked.

Add 1 cup of boiled rajma to the pumpkin and mix well.

Add the ground coconut masala to the pumpkin and rajma mixture.

Heat the mixture for about 10 minutes until the gravy thickens.

Prepare the tempering: in a separate pan, add 3 tablespoons of coconut oil.

Add 1 teaspoon of mustard seeds, fresh curry leaves, and 1 teaspoon of dried red chili flakes to the oil.

Add about 4 tablespoons of freshly grated coconut to the tempering and cook until the coconut turns dark brown.

Switch off the stove and add the tempering onto the pumpkin curry.

Taste the curry and adjust salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens