Pumpkin Erissery

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This is not in my favorites list. But curious to know the making.

Preparation Time : 30 – 40 minutes | Difficulty Level: Medium


    • Black Eyed Bean / Vanpayar (cooked) – 1½ cup
    • Yellow pumpkin / Mathanga – 500 gms
    • Salt – As needed

For Grinding

    • Cumin – ½ teaspoon
    • Coconut grated – 1 cup
    • Garlic – 4 pods
    • Shallots – 4 pods
    • Green chilly – 2
    • Turmeric powder – ½ teaspoon
    • Chilly powder – 1 teaspoon.

For Seasoning

    • Coconut oil – As needed
    • Mustard seeds – 1 teaspoon
    • Dried red chilly – 3
    • Curry leaves – 1 stem
    • Grated coconut – 2 tablespoons

How To

  • Grind coarsely grated coconut (1 cup), cumin, garlic, shallots,green chilly, turmeric, chilly powder in a mixer. Keep it aside.
  • Peel the skin off and remove the seeds from the pumpkin. Slice into cubes. Cook pumpkin in pressure cooker adding salt and 2 cups (approximately) water. I cooked it on high flame for around 10 minutes.
  • Open the pressure cooker and add the cooked Black Eyed Beans.
  • Add the ground coconut mix also and stir well. Mash the pumpkin slightly while stirring. Take care not to mash it fully.
  • Add coconut oil to a pan. Splutter mustard seeds. Add dried red chillies and curry leaves. Stir it for 1-2 minutes.
  • Add 2 tablespoons of grated coconut and stir it till the coconut turns brown.
  • Add it to the pressure cooker.

Yellow Pumpkin Erissery is ready to be served. Serve hot with rice.

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