Pumpkin Erissery

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  1. Vanpayar (red dal/cow peas) – 1 cup
  2. Yellow Pumpkin (mathanga) – 250 grams (diced)
  3. Turmeric powder – ¼ tsp
  4. Red chilli powder -¼ tsp
  5. Green chilli – 3 nos slit

Coconut paste

  1. Garlic – 2 cloves (optional)
  2. Black pepper- ¼ tsp (optional)
  3. Zeera (cumin) – 1/2 tsp
  4. Coconut grated -1 cup
  5. Red chilli (dry roasted)–2 nos


  1. Mustard seeds- ½ tsp
  2. Coconut grated- 3-4 table spoon
  3. Coconut oil
  4. Curry leaves – 4 sprig
  5. Red chilli – 2 nos


  1. Wash thoroughly the Cow pea / vanpayar. Add 2.5 cup of water and pressure cook the till soft and done. Set aside.
  2. Take another vessel cook the diced pumpkin with salt, turmeric powder, chilly powder, slit green chilies and salt adding enough water to cook the pumpkin
  3. In the meantime, grind  2 dry roast red chilli, 1 cup coconut, 2 cloves of garlic, whole black pepper corns and cumin seeds into a semi fine paste adding water, if needed.
  4. Add the ground coconut paste and the cooked vanpayar to the cooked pumpkin and mix well. Check for salt and add water if needed. Let it come to a boil and remove from the stove. Optional- For dry erissseri, you do not need to add water. Cook for a few minutes at medium-low heat. Dry Errisseri is served for Sadhya.
  5. For tempering: In a frying pan heat coconut oil, splutter mustard seeds, fry the dry red chilies& curry leaves. Add 3-4 table spoon grated coconut. Roast the coconut till it turns brown . Pour the tempering over the curry cover with a lid for minutes. Then open the lid and mix well. This curry can be served with white rice and thick curd.

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