Erissery (Pumpkin curry) | How to make Erissery (Pumpkin curry)

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By sweta biswal
Created on 25th Aug 2015
  • Erissery (Pumpkin curry), How to make Erissery (Pumpkin curry)
Erissery (Pumpkin curry)by sweta biswal
  • Erissery (Pumpkin curry) | How to make Erissery (Pumpkin curry) (14 likes)

  • 0 reviews
    Rate It!
  • By sweta biswal
    Created on 25th Aug 2015

About Erissery (Pumpkin curry)

A lovely and staple Onam dish bursting with coconut flavour !!

Erissery (Pumpkin curry) is a delicious dish which is enjoyed by the people of every age group. The recipe by sweta biswal teaches how to make Erissery (Pumpkin curry) step by step in detail. This makes it easy to cook Erissery (Pumpkin curry) in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Erissery (Pumpkin curry) at home. This amazing and mouthwatering Erissery (Pumpkin curry) takes few minutes for the preparation and 20 minutes for cooking. The aroma of this Erissery (Pumpkin curry) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Erissery (Pumpkin curry) is a good option for you. The flavour of Erissery (Pumpkin curry) is palatable and you will enjoy each and every bite of this. Try this Erissery (Pumpkin curry) and impress your family and friends.

  • Prep Time0mins
  • Cook Time20mins
  • Serves3People
Erissery (Pumpkin curry)

Ingredients to make Erissery (Pumpkin curry)

  • 2 cups Pumpkin cubes
  • 1/2 cup grated Coconut
  • 2 pinch Jeera seeds
  • 2 garlic Cloves
  • 1 green Chili
  • 1 sprig Curry leaves
  • 2-3 Shallots (finely chopped)
  • 1/3 Mustard seeds
  • 1 red Chili
  • 1/4 Turmeric
  • 2 tsp Oil
  • Salt to taste

How to make Erissery (Pumpkin curry)

  1. Add salt and turmeric to pumpkin cubes and cook till soft. Mash using spatula and set aside.
  2. Add coconut, garlic, green chili, turmeric, pepper powder and jeera to a mixer jar and grind to smooth.
  3. Add this to wok and cook on low for a minute.
  4. In a pan heat 2 tbsp. of oil and drop in broken red chili and mustard seeds. Once mustard starts to splutter add in chopped shallots and curry leaves. Fry for a minute.
  5. Now add 1 tbsp. of grated coconut and saute till onion and coconut turn brown.
  6. Add mashed pumpkin to this and combine.

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