Pumpkin Erissery

Pumpkin Erissery is a traditional South Indian dish from Kerala that beautifully blends pumpkin with grated coconut, mustard seeds, and curry leaves. Lightly spiced with turmeric and green chilies, the dish is both comforting and flavorful, offering a natural sweetness from the pumpkin balanced by aromatic seasonings. Often served as a side with rice and other curries, Pumpkin Erissery is a wholesome, fragrant addition to any meal.

Pumpkin Erissery

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine South Indian

Servings 2 servings

Ingredients

  

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• 2 cups cubed pumpkin
• 1/8 tsp turmeric
• 1/4 cup fresh or frozen coconut – small chunks or grated
• 1 fresh green chili 
• 1/2 tsp cumin (seeds or ground)
• 2 tbsp coconut (fresh grated or desiccated, as you have) (for topping)
• 1 tsp coconut oil (or vegetable oil)
• 2 small shallots (or 1 large or 1/2 small onion), sliced
• 1/8 tsp black mustard seeds
• 4 curry leaves
• 1 dry red chili

Instructions

 

• Place the pumpkin cubes in a pot with the turmeric and cover with water (around 1 cup). Cover and bring to a boil, reduce to a simmer and let cook until the pumpkin is tender, around 5-7 minutes depending on the size of the pieces.
• Meanwhile, put the 1/4 c of coconut, chili and cumin in a small food processor and pulse them together to a rough paste. (Alternatively, grate the coconut, finely chop the chili and grind them with the cumin with a pestle and mortar.)
• Once the pumpkin has cooked, drain it and mash. Add the coconut-chili paste and mix through. Leave over a low heat to cook slightly.
• Meanwhile, dry toast the 2 Tbsp coconut in a skillet to gently browned and set aside (this is to top at the end).
• Add the oil to the skillet and add the shallot/onion slices and mustard seeds. Cook for a couple minutes to start softening, then add the curry leaves and chili. Cook for a few more minutes – the onion should be at least very soft if not gently browned.
• Add the onion and spices to the pumpkin, stir through and cook another minute or two. Remove the curry leaves and chili. Then serve, topped with the toasted coconut (or mix it in).

Keyword Pumpkin Erissery

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