Tuesday, March 6, 2012

Pumpkin Erisseri

  • 1 cup yellow Pumpkin/Mathanga cut into big cubes
  • 1/2 cup Red chori /vanpayar
  • 2 Green chillies
  • 1/4 tsp Chilli powder
  • 1/4 tsp Turmeric powder
  • 4 Dry red chillies 
  • 1/4 tsp Mustard seeds 
  • 1 spring Curry leaves
  • 1 tsp Coconut Oil
  • 1 tsp Salt (adjust to taste)
  • 1/4 cup coconut
Grind To Paste
  • 1/2 cup Grated coconut
  • 1 tsp Black pepper corns
  • 1 tsp Cumin seeds
  • 1/4 tsp turmeric powder 
  • Water as needed to grind into a smooth paste
  1. Pressure cook the vanpayar till done and set aside.
  2. Take a microwave safe bowl and add the pumpkin, turmeric, chilli powder, sliced green chillies and 1 tbsp water. Microwave it on High for 3 min or till the pumpkin is cooked but firm. (Alternately you may use a pressure cooker to cook them for 1 whistle. Add more water if using a pressure cooker.)              
  3. In a saucepan heat oil, splutter mustard seeds, add the dry red chillies, curry leaves and the grated coconut and fry it till it turns brown.
  4. Add the ground paste, the cooked vanpayar, the cooked pumpkin and salt to the saucepan and mix well.
  5. Check for salt and add water if needed to adjust the gravy according to your consistency and remove from heat.
  6. Serve hot with rice.  

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