- Pumkin – 1.5 cups
- Pepper – 1 tbsp
- Red chilly – 2
- Coconut – 1 cup
- Garlic – 2
- Cumin seeds – 2 tsp
- Curry leaves
- Oil – 1tbsp
- Mustard seeds – 1 tsp
- Urad dall – 2 tsp
Dry roast pepper and red chilly nicely.
Dry roast 2 tbsps of coconut till it turns golden brown.
Cook pumpkin in 3 cups water with little salt. Don’t cook completely. Turn off once it is 80% done. Strain the pumpkin water and keep it aside for later use.
Grind coconut, pepper, red chilly. Cumin seeds(1 tsp) and garlic to paste.
In a kadai add oil, mustard seeds, jeera, urad daal and curry leaves.
Add cooked pumpkin and the paste. Add salt and sufficient water. Let it cook for 8 to 10 mins in low flame.
Now add the roasted coconut and cook for another 5 mins. Add curry leaves and some coconut oil at last.
Pumpkin Erissery is ready