There are so many recipes that can be made with Pumpkin – a veggie from the squash family. Just like this Pumpkin Erissery, which is a lovely dish from the cuisine of Kerala. Also known as Mathanga Erissery, it is a mildly tempered curry with slight sweet tones from the pumpkin and coconut. It is also gluten-free and vegan as all the ingredients in this recipe are plant-based.
Ingredients
pumpkin-2 cup
cow beans-1 cup
water-4 glass
turmeric-1/2 tsp
chilly powder-1 1/2 tsp
green chilly-3-4
coconut- 1 1/2 cup
cumin-1 tsp
garlic-3-4
shallots-2-3
coconut oil-1/2 glass
mustard
urad dal
dry chilly
curry leaves
shallots-15
sugar-1 tsp
coconut-1 1/2 glass
Preparation
Dry roast cowbeans well, then wash it, add this to a pressure cooker, add salt along with it, then cook it for 5-6 whistle. After the pressure gone, add pumpkin into it, add masala powders, then cook it well. Grind coconut with green chilly, garlic, shallots and cumin, and make a paste, add this to curry, boil it again. Heat oil in a pan, then pop it well, add urad dal, dry chilly, curry leaves and shallots , then roast it well, finally add coconut, roast until it turns brown, then add it to curry. Now its ready to serve.
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