Sweet pumpkin curry – Pumpkin Erissery

Sweet pumpkin curry is traditionally served as a side dish to boiled rice and considered very important during wedding feasts at Kerala.

Pumkin Slices - malayalamrecipe
Pumkin Eriserry - malayalamrecipe
Sweet pumpkin curry - Pumpkin Erissery malayalamrecipe
Sweet pumpkin curry - Pumpkin Erissery malayalamrecipe
Sweet pumpkin curry - Pumpkin Erissery malayalamrecipe
Sweet pumpkin curry - Pumpkin Erissery malayalamrecipe

Pumpkin Erissery

Raw Pumpkin – 1/2 kilo

Grated coconut-1 1/2 cup

Black pepper-15 numbers

Garlic cloves – 10 numbers

Cumin Seeds – 1/4 tea spoon

Turmeric powder – 1/2 teaspoon

Curry Leaves ,Salt- Some

Coconut oil – 1 tea spoon

Mustard seeds, Urad dal (black gram, black lentil) – 1/2 teaspoon each

Preparation Method:

Mix the grated coconut, black pepper, garlic, cumin seeds and turmeric in a mixer to a fine paste, traditionally it is mashed in a special Kerala stone tool called the Ammikallu. Cook pumpkin in 2 cups of water for about 5 minutes .  Add 1 cup coconut paste and salt and bring it to boil. Heat oil in a frying pan and temper with mustard seeds. After mustard seeds splutter, add rest 1/2 cup grated coconut, urad dal and curry leaves and wait till urad dal becomes crispy. Add this as tempering to pumpkin curry and mix lightly. One could 1 or 2 table spoons of sugar to make the curry more sweet and suitable for children.