Description
Pumpkin Erissery is a traditional Kerala dish featuring tender cooked pumpkin blended with fresh coconut and green chilies, tempered with mustard seeds, shallots, dried red chili, and curry leaves. This simple yet flavorful dish combines the sweetness of pumpkin with the richness of coconut and aromatic spices, making it a perfect side for rice meals.
Ingredients
Scale
Main Ingredients
- 12 oz pumpkin or winter squash (pie pumpkin, kabocha, or butternut)
- 1/2 cup grated fresh or frozen coconut
- 1-2 green chilies (adjust to taste)
- 1/2 tsp cumin seeds
- 1/2 cup water (for blending)
- Salt to taste
Tempering Ingredients
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1 small shallot or 1/2 small onion, finely chopped
- 1 dried red chili (optional)
- A few fresh curry leaves
- 1-2 tbsp grated coconut (for toasting)
Instructions
- Cook the Pumpkin: Peel and cube the pumpkin or squash into small pieces. Place them in a pan with a little water, cover, and cook over medium heat until the pumpkin is soft, about 10-12 minutes. Once cooked, mash the pumpkin to your desired texture.
- Make the Coconut Paste: In a blender, combine grated coconut, green chilies, cumin seeds, and 1/2 cup water. Blend into a coarse paste and set aside.
- Combine Pumpkin and Coconut Paste: Mix the prepared coconut paste into the cooked pumpkin. Add salt to taste and simmer gently on low heat for 2-3 minutes to allow flavors to meld. Remove from heat afterward.
- Prepare the Tempering: Heat coconut oil in a small pan. Add mustard seeds and wait for them to crackle. Then add finely chopped shallots or onion, dried red chili (if using), and curry leaves. Sauté until the onions turn golden brown. Add grated coconut and continue to toast until it is lightly browned, stirring frequently to avoid burning.
- Finish the Dish: Pour the tempered mixture over the pumpkin and coconut blend. Mix gently to combine all flavors evenly.
- Serve: Serve the Pumpkin Erissery warm as a flavorful side dish with rice or enjoy it on its own.
Notes
- Adjust the number of green chilies according to your spice tolerance.
- You can use fresh or frozen grated coconut depending on availability.
- For a vegan and gluten-free dish, this recipe fits perfectly.
- Toasting the grated coconut for tempering adds a lovely nutty flavor; do not skip this step.
- Leaving some pumpkin pieces chunky adds texture, but you can mash it completely for a smoother consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Kerala, Indian
