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

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Bysweta 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), a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by sweta biswal. Erissery (Pumpkin curry) is a dish which demands no explanations, it's a whole world of flavour in itself. Erissery (Pumpkin curry) is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Erissery (Pumpkin curry) by sweta biswal is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Erissery (Pumpkin curry).

  • 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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