erissery is a quintessential part of the Onam Sadya and I realised I havent even tried it myself yet. That idea and this pumpkin combined, and the rest is history .
1. Boil the pumpkin in 1/4 cup water with salt and turmeric, until soft. This should take about 7 to 10 mins. 2. Grind coconut, green chillies and jeera to a paste with requred amount of water. Add this to the cooked pumpkin and keep fire on sim. Adjust water if the curry is too thick at this stage. Add spoonfuls at a time so that it doesnt get too watery. If curry is too watery, then let it boil or add 1 tsp of rice flour mixed in 2 tsp water. Cook until desired consistency is reached, add salt and keep aside. 3. Heat oil in a pan and add the mustard seeds. When they pop, add the urad dal, shallots and red chillies. Fry until the dal turns golden brown and the shallots turn transparent. Tear curry leaves and add to this. Mix well and pour directly over the cooked pumpkin curry. 4. In the same pan, add the 4 tbsp coconut and fry on low heat till crispy and golden brown. Mix this into the curry and serve with steamed rice and pickles. Adding the fried coconut in the end is very important for the flavour of the curry so dont skip this step!
1. Boil the pumpkin in 1/4 cup water with salt and turmeric, until soft. This should take about 7 to 10 mins. 2. Grind coconut, green chillies and jeera to a paste with requred amount of water. Add this to the cooked pumpkin and keep fire on sim. Adjust water if the curry is too thick at this stage. Add spoonfuls at a time so that it doesnt get too watery. If curry is too watery, then let it boil or add 1 tsp of rice flour mixed in 2 tsp water. Cook until desired consistency is reached, add salt and keep aside. 3. Heat oil in a pan and add the mustard seeds. When they pop, add the urad dal, shallots and red chillies. Fry until the dal turns golden brown and the shallots turn transparent. Tear curry leaves and add to this. Mix well and pour directly over the cooked pumpkin curry. 4. In the same pan, add the 4 tbsp coconut and fry on low heat till crispy and golden brown. Mix this into the curry and serve with steamed rice and pickles. Adding the fried coconut in the end is very important for the flavour of the curry so dont skip this step!