Pumpkin Erissery (Maththan Erissery) – Vegan


Pumpkin – 250 gms

Grated Coconut – 3/4 cup

Turmeric powder – 1/2 tsp

Cumin seeds (jeerakam) – 1/4 tsp

Pepper – 1 tsp

Dry red chillies – 1

Mustard seeds – 1/2 tsp

urad dal – 1 tsp

Coconut oil

Curry leaves – 2 sprigs

Cut pumpkin (use golden yellow coloured pumpkin, ripe) into medium cube pieces and boil with turmeric powder and salt.

Grate 1/2 of a coconut and grind with cumin seeds & pepper into a fine paste.

Add the coconut paste to cooked pumpkin and boil until it reaches thick in consistency. Mash couple of pumpkins & add back to the mixture, if you want. Turn off the heat.

Heat coconut oil in a pan. Add mustard seeds. Let it splatter, then add curry leaves, cumin seeds, dry red chilles and urad dal and fry until dal is golden brown. Add to the mix.

In another pan, heat little oil and add the remaining grated coconut and saute till golden brown in color. Add this to erisseri and mix well.

Tastes good when served with rice.


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