Description
Pumpkin Erissery is a traditional Kerala side dish featuring tender cooked pumpkin blended with a fragrant coconut paste, tempered with mustard seeds, shallots, curry leaves, and lightly toasted coconut. This mildly spiced, comforting recipe is quick to prepare and pairs wonderfully with rice or other South Indian meals.
Ingredients
Scale
Main Ingredients
- 12 oz pumpkin or winter squash (pie pumpkin, kabocha, or butternut)
- 1/2 cup grated fresh or frozen coconut
- 1-2 green chilies (adjust to taste)
- 1/2 tsp cumin seeds
- 1/2 cup water (for blending)
- Salt to taste
Tempering Ingredients
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1 small shallot or 1/2 small onion, finely chopped
- 1 dried red chili (optional)
- A few fresh curry leaves
- 1-2 tbsp grated coconut (for toasting)
Instructions
- Cook the Pumpkin: Peel and cube the pumpkin or squash into small pieces. Place them in a pan with a little water, cover, and cook over medium heat for 10-12 minutes or until the pumpkin is soft. Once cooked, mash the pumpkin to your desired texture.
- Make the Coconut Paste: In a blender, combine the grated coconut, green chilies, and cumin seeds with 1/2 cup of water. Blend into a coarse paste and set aside.
- Combine Pumpkin and Coconut Paste: Mix the prepared coconut paste into the cooked and mashed pumpkin. Add salt to taste and simmer on low heat for 2-3 minutes to blend the flavors. Then remove from heat.
- Prepare the Tempering: Heat coconut oil in a small pan over medium heat. Add mustard seeds and allow them to crackle. Add finely chopped shallots or onions, dried red chili if using, and fresh curry leaves. Sauté until the onions become golden brown. Add grated coconut and toast it until it is lightly browned, stirring continuously to avoid burning.
- Finish the Dish: Pour the tempering mixture over the pumpkin and coconut blend. Mix gently to combine all the flavors evenly.
- Serve: Serve the Pumpkin Erissery warm as a side dish with rice or enjoy it on its own.
Notes
- Adjust green chili quantity according to preferred spice level.
- Use fresh coconut if possible for best flavor, but frozen coconut works well too.
- The toasting of grated coconut in the tempering adds depth; do not skip it.
- This dish pairs beautifully with steamed rice and other Kerala meals like sambar and rasam.
- For a smoother texture, blend the pumpkin and coconut paste further, or keep it chunky for rustic appeal.
